For a favorite warm weather side dish, nothing beats a potato salad. Resist the urge to just visit the deli at the local grocery store, and make your own potato salad. There are certainly no shortage of recipes out there, so I thought I would provide a healthy version of this summer favorite.
Most potato salad recipes can be easily doubled for large crowds and can be prepared ahead of time and refrigerated until needed. Many will tell you that giving the potato salad a day to “sit” in the refrigerator actually makes it better.
Adjust the vegetable ingredients to suit your family’s taste. For example, adding cucumbers give potato salad an extra crunch and flavor. Green peas, fresh or frozen, add flavor and color. My family likes chopped grape tomatoes, which also adds an extra flavor and color.
Small potatoes make the perfect potato salad. Chill the cooked potatoes to make them easier to cut into small pieces.
Don’t let the “healthy” part of this recipe fool you. You will be surprised at how flavorful it is.
Healthy Potato Salad
5 to 6 small red potatoes, quartered
2 hard boiled eggs
1/3 cup fat-free mayonnaise
1 tsp. vinegar
1 tsp. sugar
1 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. pepper
1 small, sweet onion, chopped
2 celery ribs, chopped
1/2 cup julienned sweet red pepper
1/2 cup chopped grape tomatoes (optional)
1/4 cup minced fresh flat-leafed parsley
Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat and cover.
Simmer until potatoes are tender, but not too soft. Drain and cool about 30 minutes.
Slice eggs in half and discard the yolks. Cut the whites into 1/2-inch pieces.
In a large bowl, combine, mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potatoes, chopped egg whites, onion, celery, red pepper, tomatoes and parsley. Toss to coat.
Cover, and chill in refrigerator for at least 2 hours.