I’m writing this post from Amman, Jordan. I flew with my two kids last weekend and it took 20 hours from stepping out of my house to stepping into my parents’. Long trip. Luckily, my kids slept 7 out of the 10-hour flight from DC to Istanbul. And doing a transit, up and down airplanes and buses, would have been a nightmare without my husband’s sister-in-law and her teenage helpful boys. I’m grateful.
The post today is a potato salad to participate in the Healthy Summer Potato Salad Recipe Contest. The United States Potato Board is challenging Recipe ReDux members to create a healthy potato salad dish that is just as tasty as the real thing, but without the extra calories.
Potatoes are part of a healthy diet when prepared right and when consumed without excess. They fit in the starch or carbohydrate group, not the vegetable part of the meal. Our favorite type is red potatoes. We usually bake or broil them with the skins, which is where all the fiber is. A medium red potato is about 150 calories and has 3 grams of fiber and 4 grams of protein. It’s an excellent source of potassium and vitamin C. And potatoes can be a base for versatile meals and multitude of flavors and additional nutrients.
Just as tasty as the real thing? This recipe does the job and more. I made it last week before I traveled and paired it with grilled chicken and zucchini. To create a healthier creamy salad, I used a mixture of low-fat plain yogurt, olive oil, and yellow mustard.
- 2 lbs red potatoes with skin, washed and cubed
- 2 garlic cloves, minced with a mortar and pestle
- 1 tbsp yellow mustard
- 2 tbsp plain low-fat yogurt
- ¼ c extra virgin olive oil
- ½ tsp salt
- ¼ tsp pepper
- 1 red bell pepper, chopped
- 2 celery stalks, sliced
- 3 tbsp chopped chives
- Place the potatoes in a large pot. Cover with cold water and boil for 10 minutes or until potatoes are soft, but not overcooked. Drain.
- While the potatoes cook, make the dressing. Whisk the garlic, mustard, yogurt, olive oil, salt and pepper in a small bowl.
- In a large mixing bowl, combine the potatoes, red bell pepper, celery, and chives. Drizzle the dressing over the vegetables and fold with a spatula slowly until all ingredients are mixed well.
- Refrigerate for 2-4 hours before serving for the flavors to combine.
Whose face are you going to put a smile on with this potato salad?
Disclosure Statement: “By posting this recipe I am entering a recipe contest sponsored by the United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”
‘); // ]]>