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Eczema-friendly ultimate red skinned potato salad


eczema-friendly ultimate red skinned potato salad

Looking for a delicious potato salad that’s mayo-free and eczema-friendly? This Ultimate Red Skinned Potato Salad is packed with flavour, uses simple whole-food ingredients, and skips heavy dressings that can irritate sensitive skin. With caramelised onions, crispy bacon, hard-boiled eggs, and a sweet-tangy honey Dijon vinaigrette, it’s the perfect fresh side for barbecues, picnics and summer gatherings.

Serves: 4–6  |  Prep time: 20 min  |  Cook time: 25 min  |  Total time: 45 min

Ingredients

Salad:

  • 700 gr baby red skinned potatoes, quartered (or regular red potatoes, chopped)

  • 1 jumbo red onion, chopped

  • 1 Tablespoon extra virgin olive oil

  • Salt

  • 3 eggs

  • 4 slices bacon, cooked and crumbled

  • 2 spring onions, chopped

Honey-Dijon Vinaigrette:

  • ½ cup extra virgin olive oil

  • ¼ cup apple cider vinegar

  • 2 Tablespoons Dijon mustard

  • 2 Tablespoons honey

  • Salt and pepper, to taste

Directions

  1. Add Honey-Dijon Vinaigrette ingredients to a jar with a tight-fitting lid or a bowl. Shake or whisk to combine. Set aside.

  2. Add potatoes to a large pot, cover with cold water, and season with salt. Bring to a boil and cook until tender, 10–15 minutes. Drain, then return potatoes to the pot off the heat for 5 minutes to evaporate excess water.

  3. Toss warm potatoes with ⅓ cup Honey-Dijon Vinaigrette. Refrigerate for at least 1 hour or up to overnight.

  4. Heat olive oil in a large skillet over medium heat. Add onions and a dash of salt. Cook, stirring occasionally, until caramelised and golden brown, 20–25 minutes. Reduce heat if browning too quickly. Remove from heat and cool slightly.

  5. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, cover with a lid, remove from heat, and let sit for 12 minutes. Drain and chill in ice water. Peel and chop.

  6. Combine marinated potatoes with caramelised onions, chopped eggs, bacon, and green onions. Add as much additional vinaigrette as desired and toss to combine. Adjust salt and pepper to taste.

  7. Note: For a warm version, skip the refrigeration and mix warm potatoes with onions, bacon, green onions, and vinaigrette.

This recipe is courtesy of Iowa Girl Eats – https://iowagirleats.com


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