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In The Marley Kitchen: Baked Potato Salad

INGREDIENTS (makes 6 servings): -1 1/2 lbs small red potatoes -1 tbsp Ziggy Marley Coco’mon coconut oil -Sea salt & ground pepper to taste

DRESSING INGREDIENTS: -1/2 Cup mayonnaise -1/4 Cup sweet relish -1 tsp dijon mustard -1/2 tsp onion powder -1 clove garlic, minced -1 tbsp dill fronds, finely chopped -1 Cup celery, finely chopped -2 scallions, finely chopped -1/4 Cup red onion, finely chopped

TOPPINGS: -1/4 Cup veggie bacon bits -1 tbsp snipped chives

DIRECTIONS: -Pre-heat oven to 400 F

-Cut the small red potatoes in halves and toss in sea salt, ground pepper, and coconut oil until evenly coated. Bake for 45 mins in a oven safe dish. Meanwhile prepare the dressing by combining all the dressing ingredients until well combined. Refrigerate until potatoes are fully cooled from baking.

-Right before serving toss baked potatoes in the dressing. Top with veggie bacon and chives. Serve immediately!

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