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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
As a registered dietitian and mom of six, I love barbecue season. It’s one of the most fun and simplest ways to host a crowd in a way that pleases everyone. However, many people
feel overwhelmed by the amount of meat served at a barbecue when they’re trying to reach their health and weight goal. Let’s not discount the sides to balance your macros out!
Potatoes get a bad rap in the health world, but that’s a huge misconception. They’re loaded with fiber and vitamin C, in addition to being budget friendly. Just remember portion control and categorize it towards your serving of a plant-based carb when monitoring your weight and blood sugar. Try this potato salad from my Syrian roots for your next barbecue. And beans are a great option too.
6 medium Idaho potatoes (see note)
1/4 cup Tuscanini Extra-Virgin Olive Oil
3/4 cup freshly squeezed lemon juice or Tuscanini Lemon Juice
1 teaspoon ground allspice, such as Pereg
1 teaspoon ground cumin
1 teaspoon kosher salt
2 hard-boiled eggs, sliced (optional)
2 scallions, chopped (optional)
Boil the potatoes in a large pot until tender, about 20 minutes. Cool slightly, then cut into small squares or slices and place in a medium mixing bowl.
Add olive oil and lemon juice, then the seasonings. Gently mix everything together.
Arrange sliced eggs on top of the potatoes. Garnish with scallions, if using.
Photography by Beth Warren
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