Gluten-free cooking: Purple potato salad
Caroline Byron brings a unique spin on gluten-free eating, by recreating traditional meals and also French delicacies using gluten-free ingredients, without sacrificing the flavour.
• 1⁄2 cup chopped scallions
• 1 jalapeno, seeded and minced
• 1 tbsp dijon mustard
• 1lb purple potatoes
• 3 tbsp tarragon, minced
• 1⁄4 cup olive oil
• 1 small red onion, minced
• 1 clove garlic, minced to paste
• 2 tsp sea salt
• 1 tbsp. fresh lime juice
• 2 tbsp champagne vinegar or white wine
Place potatoes into a large saucepan filled with cold salted water and bring to a simmer. Cook potatoes for 15 minutes or until tender; drain.
When the potatoes are cool enough to handle, rub off the skins with a knife and slice into bite-size pieces and place into a large bowl. Add the remaining ingredients and mix well to combine. Serve and enjoy.
Caroline is a former model turned gluten free chief. The journey began shortly after she called it quits in the modelling world, upon her acceptance to The French Culinary Institute in New York. While cooking and eating decadent French cuisine everyday, Caroline experienced a lot of the symptoms and issues that led to her gluten-free lifestyle. Shattered by this discovery and with an immense love for food, Caroline decided she had to recreate everything she loved using gluten-free ingredients and her inventive and creative mind!