Healthier Potato Salad For Your Picnic

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Summer is nearly upon us and that means that it’s potato salad season.  I love me some potato salad.  I enjoy macaroni salad as well, but that’s not the point of this discussion.  It’s very rare that I encounter a potato salad that I don’t like.  The recipe below is not my traditional version – I typically reserve the use of relish for macaroni salad.  I experimented today and decided to share this newly created recipe because it’s healthier and slightly different from the average potato salad.  The use of Greek yogurt, vinegar and relish gives it a fresh and tangy flavor.  You will feel less guilty about eating it on a weekend when you are probably shoving your face with chips, hot dogs, hamburgers, beer and/or frozen cocktails. 

Lady Sensory’s Pick a Peck of Pickled-Potato Salad

(I was inspired by this recipe on the Stonewall Kitchen website.)

7-8 medium-sized red potatoes (roughly 1.5 – 2 lbs)

1  6 oz. container of plain fat-free or low-fat Greek yogurt

4 tbsp mayonnaise

4 tbsp chives, finely chopped

1 cup of celery, finely chopped

1 tbsp dill relish

1 tbsp sweet relish

2 tbsp Dijon mustard

2 tbsp balsamic vinegar (or apple cider vinegar if you are weirded-out by the brown color)

Salt & cracked black pepper, to taste (I used about 1 tsp of each)

1/2 tsp paprika

1/2 tsp dried parsley (or 1 tbsp chopped fresh parsley, if you have it)

Dash of crushed red pepper

Wash potatoes and boil them, unpeeled, in a large pot (I used a 4.5 qt) until tender and allow to cool before cutting.  In a large mixing bowl combine the vinegar, mustard, chives, celery, Greek yogurt, mayonnaise, relishes, salt, pepper, paprika, parsley and crushed red pepper.  This beige-brown mix will be your salad dressing.  Cut cooled potatoes into bite sized chunks (about an inch). Leave as much skin on as possible for color, texture and nutritional value (the skin tends to peel a little as you cut). Add potatoes to the bowl of dressing you prepared and mix well. Transfer to another more attractive bowl, cover, and chill for several hours before serving.  You’ll want to eat this within a few days if kept chilled in the fridge, but I’d recommend discarding any mayo or dairy based salad if it has been sitting out at a picnic for several hours.

While I haven’t exactly sung the praises of Greek yogurt, the plain flavor’s likeness to sour cream is uncanny.  So I’d recommend swapping it in salads and dips that call for sour cream, because eventually we’re all going to have to put on our bathing suits this summer.  And, we certainly don’t want our silhouette to resemble that of Mr. or Mrs. Potato Head, do we?

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