Creamy Potato Salad with Fresh Herbs
Seems lately potatoes get misunderstood as being unhealthy. In reality, these root veggies are quite nutrient dense- loaded with Vitamin C and potassium, plus a good source of Vitamin B6, manganese and fiber. With very little fat, and cholesterol-free, potatoes are an excellent choice as a part of a healthy diet.
So why the negative press? I call it guilt by association: from butters to frying oils, and from cheeses to creams, so much fat is often used in many potato recipes, one can get easily misled into thinking potatoes must be hidden in order to be eaten and enjoyed.
This recipe will prove otherwise. Nothing is more comforting than a serving of creamy potato salad. This version gets its pleasant creaminess not from adding fatty dairy, but instead by applying a little elbow grease- simply stirring the lean red potatoes brings their outer layer to a rich, velvety consistency. The fresh herbs and raw veggies are a great complement the creamy reds.
INGREDIENTS
4 cups Red Potatoes, skins left on, washed, cut into large pieces
2 tablespoons Red wine vinegar
4 tablespoons Olive Oil, extra virgin
1/4 teaspoon Sea salt
1/3 cup Red pepper, diced small
1/4 cup Red onion, diced small
1 1/2 tablespoons Parsley leaves, fresh, minced
1 tablespoon Mint leaves, fresh, minced
1/2 tablespoon Marjoram leaves, fresh, minced
PREPARATION
Place cut red potatoes into a large pot. Add cold water to pot until potatoes are completely covered. Place pot on stove over high heat and bring water to a boil. Reduce heat to simmer, and cook until potatoes are easily pierced with a fork, about 20 minutes.
Turn off burner, then, using a colander, drain water from potatoes. Return drained potatoes to the hot pot. Sprinkle the red wine vinegar over the potatoes and with a wooden spoon, begin to stir. Continue to gently stir until a creamy layer forms on the outside of all the potatoes, about a half a minute (do not stir so aggressively that your salad turns into mashed potato!)
Drizzle 3 tablespoons of the olive oil over the potatoes. Stir potatoes for another 15 seconds.
Add the sea salt, red pepper, red onion, parsley, mint, marjoram plus the final tablespoon of olive oil to the potatoes and stir again to mix everything together.
Serve salad either warm or chilled.
Makes 8 servings.
TIP: Have a bigger group to feed? When doubling the recipe, use only 6 tablespoons of olive oil.
Healthy Summer Potato Salad Challenge: 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.