Peanut Butter Potato Salad
I love potato salad. It makes for the perfect side dish, or snack, but can also end up turning into a meal all on its own. While it’s great in its traditional form, I’ve always thought that earthy potatoes and buttery peanuts go well together so I came up with this take on the classic. Nutty, sweet and with a range of textures from crunchy to crispy to creamy, this isn’t your grandma’s potato salad.
Although there’s no mayo in it, it has plenty of richness thanks to the olive oil and peanut butter. The celery and bits of peanut in the Peanut Butter & Co. Crunch Time add some great texture to the salad and the cranberries not only make the potato salad colorful, they add just a hint of sweetness.
So as you dust off the barbeque and get the picnic basket out of the attic this Memorial day, consider giving this nutty take on potato salad a try!
- Yield:4 servings
- Prep Time:10 minutes
- Cook Time:20 minutes
- Total Time:30 minutes
6 medium Yukon Gold potatoes
1/3 cup Peanut Butter & Co. Crunch Time
3 tbsp. olive oil
1 tbsp. whole grain mustard
1 tbsp. vinegar
2 tbsp. minced red onion
1 packed tbsp. minced parsley
3/4 tsp. salt
1/4 tsp. ground black pepper
1 small stalk celery, diced
1/4 cup dried cranberries, roughly chopped
Cut the potatoes into 3/4″ cubes then add them to a pot. Add water till the potatoes are covered by 2”. Bring to a boil, then turn down the heat and simmer until the potatoes are tender when stuck with a fork.
Meanwhile, prepare the dressing by whisking together the Peanut Butter & Co. Crunch Time, olive oil, mustard, vinegar, red onion, parsley, salt and pepper.
When the potatoes are done, drain them thoroughly and put them in a large bowl along with the celery, cranberries and dressing. If you want the potatoes to retain their shape, stir until just combined. If you want the potatoes a little mashed, stir until they are the consistency you want them to be.