Ingredients:
- 2 pounds small, red-skinned potatoes
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 1 egg yolk
- 1 tsp garlic, minced
- 2/3 cup olive oil
- 1 tsp chopped fresh rosemary
- 1/2 cup whole California olives, ripe and pitted
- chopped fresh parsley for garnish
Preparation:
Cover potatoes with water in large saucepan, cover, bring to boil and simmer for 15 to 20 minutes, or until barely tender.Meanwhile, combine lemon juice, mustard, egg yolk, and garlic in electric blender and process until smooth. Continue blending, slowly adding oil.
Turn off blender, add rosemary and olives then pulse (off and on) until olives are finely chopped but not pureed. Slice hot cooked potatoes, turn onto serving platter and ribbon sauce down center. Sprinkle with parsley.
This vegetarian potato recipe is gltuen-free.
More Vegetarian and Vegan Gluten-Free Recipes:
Quick and Easy Gluten-Free Rice Pilaf
Lentil and Veggie Casserole Bake
Gluten-Free Fried Onion Rings
Swiss Chard and Rice Pilaf
Vegetarian Spaghetti Sauce
Vegetarian Mashed Turnips
Cheesy Turnip Gratine
Gluten-Free Cheesy Rice Balls
Gluten-Free Breakfast Recipes
Gluten-Free Dessert Recipes
More Gluten-Free Recipes
