Plant-Based BBQ Sides

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.

Syrian Potato Salad

SERVES 6

• 6 medium Idaho potatoes (see note)
• ¼ cup extra-virgin olive oil
• ¾ cup freshly squeezed lemon juice
• 1 tsp ground allspice
• 1 tsp ground cumin
• 1 tsp 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.

Note: I leave the peels on for added fiber and nutrients. This also lowers the potatoes’ glycemic index.