No, these
potatoes don't make themselves, and they do take a bit of pre-planning (I baked the
potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this
Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (
salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--
salad, broccoli, rice, cabbage, bread,
potatoes, and more) and it
gets used in lots of recipes (like Garbanzo Pesto
Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--
Salad and Chickpea
Salad Sandwich)-RRB--RRB--RRB--
Salad Sandwich)-RRB--RRB--RRB--RRB-.
To
get the
creamy texture without the mayonnaise used in traditional
potato salad, I combined Marcona almonds, honey, olive oil, and apple cider vinegar in the food processor and processed them with spices until
creamy.
It can't
get easier than this; this
potato salad is simply the assembling of few basic flavors in the
creamy dressing and infuse the
potatoes with it which, I agree, takes a while but, trust me, it's worth the wait.
An all - American necessity at summer
get - togethers and reunions, this
creamy, old - fashioned
potato salad uses pickle relish, eggs, and mustard.