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Potato salads are not just for a picnic! They are good all year, and the variations are endless. Skin test blocks of red potatoes in almost every recipe salad, or create their own versions of my recipes, adding other ingredients such as.
I never peel potatoes for salads. The red skins are pretty in a salad, and if you throw away, you waste their fibers. Rub the potatoes with a plastic scouring pad.
FavoritesPotato salad
6 red potatoes
1 / 2 cup chopped celery
1 / 4 cup chopped onion
1 / 2 cup nonfat yogurt
1 / 4 cup Dijon mustard
2 teaspoons celery seed
1 / 4 cup chopped fresh dill
freshly ground pepper to taste
1 / 2 cup nonfat mayonnaise
Boil the potatoes until just tender, about 20 minutes. Cool and chop. Combine with remaining ingredients except the mayonnaise and cold for at least 30 minutes. Mix mayonnaise just beforeServe.
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Green Bean-Potato Salad
1 pound green beans
1 pound red potatoes, potatoes, preferably small child
1 red onion, chopped
1 clove garlic, finely chopped
2 tablespoons wine vinegar
1 tablespoon fresh oregano leaves (or 1 / 2 teaspoon dried)
freshly ground pepper to taste
1 / 2 cup nonfat yogurt or mayonnaise
Cut beans into 1 "pieces and steam until tender crisp. Cut the potatoes into ½" Cubes (leave whole new potatoes) and cook until just tender, about 10-15 minutes. Drain, rinse with cold water to stop cooking; cold. Just before serving, toss potatoes with remaining ingredients.
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New potato salad
For the sauce:
1 / 2 cup of yogurt
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar or rice
2 teaspoons fennel seeds
Ground black pepper to taste
For the > Salad:
1 pound small new red potatoes
1 red pepper, chopped
2 stalks celery, chopped
1 bunch green onions, sliced (white part)
1 / 2 cup chopped Italian parsley
Combine dressing ingredients.
Cook the potatoes in boiling water for about 10 minutes or until just tender to cover. Drain and rinse with cold water to stop cooking. If you are larger than bite-sized cut into halves or quarters. Combine the potatoes with the other> Mix the ingredients in the salad dressing, then serve or refrigerate.
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