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Tomato Potato Salad With Canola Oil Mayonnaise

By DrLaPuma 15 years agoNo Comments
Home  /  Recipes  /  Tomato Potato Salad With Canola Oil Mayonnaise
mayo potato salad

Tomato Potato Salad With Canola Oil Mayonnaise is super easy to make and very filling as well. The warm potatoes soak up the savory flavors of the vinaigrette making this a delicious side dish.

Preparation Time:  10 minutes
Cooking Time:  12 minutes
Servings  4
Serving Size:  about 5-1/2 cups


2 pounds red potatoes, unpeeled, cut into 1-inch pieces
2 tablespoons water
2 large plum tomatoes, diced (1 cup)
¼ cup finely chopped white or red onion
¼ cup canola oil mayonnaise,* such as Spectrum Organic Canola mayonnaise (gluten-free)
1-1/2 tablespoons white balsamic or white wine vinegar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup packed thinly sliced basil leaves


Place potatoes and water in a large microwave-safe casserole dish. Cover; cook at high power 10 to 12 minutes or until potatoes are tender. Drain; cool to room temperature. Cook tomatoes and onion in a large nonstick skillet over medium-high heat 3 or 4 minutes or until thick, stirring occasionally. Let cool briefly. Add mayonnaise, vinegar, salt and pepper to a large bowl. Add potatoes; mix well. Add tomato mixture mix well. Set aside 1 tablespoon of the basil. Add remaining basil to potato mixture; mix well. Transfer to serving plates; top with reserved basil. *If canola oil mayonnaise is not available, prepare the following. Place ¼ cup egg substitute, 2 tablespoons lemon juice, 1-1/2 teaspoons dry mustard, ½ teaspoon each sugar and salt and ¼ teaspoon cayenne pepper in a blender container. Cover; blend well. With motor running, add 1 cup canola oil in a thin stream. Continue blending until thick. Cover and refrigerate up to 2 weeks. Makes about 1-1/3 cups.


Cooking the tomatoes and onions until thick concentrates their flavor simply, and is quick to do.


For a more intense potato flavor, roast them instead of steaming them—dice them small to medium (maximum ½ inch pieces), toss with a teaspoon of olive oil and ½ teaspoon of salt. Bake at 425 for about 15 minutes, or until soft. Then combine with the other ingredients, as above. You could also boil the potatoes instead of steaming them—be sure to save the water (and all the potato vitamins) for making rice, beans or stock.

Nutrition Facts:

Fat Calories: 8.00 g
Total Fat:  0.90 g
Sat. Fat:  0.46 g
Cholesterol:  4.80 mg
Total Carbohydrate:  48.80 g
Fiber:  3.00 g
Sugars:  4.80 g
Protein:  4.20 g


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