Low fat potato salad recipe using avocado and blended sweet peas for a mayo substitute. Delicious!
|Servings 8||Serving Size 1 Cup|
Preheat oven to 400 degrees.
Spray or wipe a cookie sheet with oil and sprinkle with brown rice flour. Place sweet and Irish potatoes on sheet. Spread them out so that all cubes are touching the bottom of the pan and lightly spray top of potatoes. Place in oven and cook 15 minutes before taking out of the oven and turning potatoes over. Place back in the oven and cook another 15 minutes or until tender. Let cool for 15 minutes
Place sweet peas, avocado, olive oil, salt, garlic and onion powder, lemon juice, sugar and lemon pepper seasoning into food processor or immersion blender cup and blend until smooth. Then stir in rosemary with a spoon
In a large mixing bowl place potatoes, onion and dressing and stir together gently with a spoon.
Great served with asparagus or Brussels sprouts.