There's the traditional potato salad that we all grew up with, know and love (the one with plenty of mayonnaise and eggs-and to a lesser extent, German potato salad). But did you know that there's a variety of lighter, easy-to-make versions that offer more veggies and healthier dressings?
Here's two to sample:
Potato Salad with Peppers and Onions
Ingredients for Mustard Vinaigrette
2 Tbsp mustard
1 Tbsp water
½ cup of vinegar
Juice of one lemon
Fresh ground black pepper
2 cups of olive oil
Salt, to taste
4 medium Idaho potatoes, peeled
1 medium yellow or orange pepper
1 medium onion
¾ cup of Mustard Vinaigrette
Coarse salt and freshly ground pepper
For the vinaigrette, combine all the ingredients in a bowl except the oil.
Whisk until frothy.
Whip the mixture continuously as steady stream of oil is added.
Whisk until all the oil in incorporated.
Season to taste.
For the salad, cut the potatoes into 1-inch cubes with the skins still on.
Boil the potatoes in lightly salted water for about 8-15 minutes.
Check for doneness by piercing with a fork or skewer.
If it goes through with little resistance, drain the potatoes and return them to the pot.
Cut the pepper into thin, 2-inch strips.
Cut the onion into thin slices.
Slice the warm boiled into a salad bowl, scatter the sliced peppers and onions over them and pour on about ½ cup of vinaigrette (warm potatoes will more easily absorb the dressing).
Using hands, gently mix the salad until each potato slice is coated with vinaigrette and onions and the peppers are well distributed.
Taste salad and season with salt and freshly ground salad.
Let the salad stand for at least one hour.
Before serving, taste the salad again and add vinaigrette to taste.
Makes 6 servings
Potato, Cucumber and Dill Salad
3 large Idaho potatoes, unpeeled and thinly sliced
¼ cup rice wine vinegar
1 ½ tablespoons Dijon mustard
¼ cup canola or vegetable oil
½ cup chopped fresh dill, or 1 tablespoon dried whole dill weed
½ tsp salt
1 large cucumber, unpeeled and thinly sliced
Place the potato slices in a 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at high for 9 to 11 minutes or until tender, stirring gently every three minutes.
Combine the vinegar, mustard, dill, oil and salt in a small jar.
Cover tightly and shake vigorously.
Pour the vinegar mixture over potatoes.
Cover and refrigerate until chilled.
Gently mix in the sliced cucumber before serving.
Makes 4 servings
Potato salad is actually better the day after it's made (the flavors get a chance to intensify and come together).
For mayonnaise aficionados, did you know that store brands are cheaper by at least 25 percent over name brands?
For more potato salad recipes and other potato dishes, visit www.IdahoPotato.com.
Sources: “A new take on a side favorite”- by Family Features-The Vindicator, June 18, 2014 and Consumer Reports information flyer, 2014