Summertime can be sooooo confusing. Your favorite magazines show photos of all of the warm-weather favorites, like Potato Salad, Fried Chicken, and Root Beer Floats… yet you also want to fit into that swimsuit or those cute new shorts. Plus, you have been trying to eat much better lately. It seems to be a dilemma that’s been hitting a lot of people lately.
Potato Salad, it’s time for your makeover.
When Tracie invited me to her 3rd Annual 4th of July Beach Party, I knew I wanted to bring something tasty to go with the Tri Tips that were going to be grilled. I thought to myself, “what better than Steak and Potatoes”? yum! So I went about changing my favorite Potato Salad recipe into one that would not only taste good, but would fit into the “healthy” category too.
I promise you won’t miss the mayo!
First, I had to make my weekly stop at the Farmers Market in Claremont, CA. I purchase my produce there every Sunday, and I always stop by my favorite booth, which is run by Esther and her daughters from Weiser Family Farms. They always have the best potatoes, carrots, beets, melons… actually, you’ll love everything they’ve got.
Healthy Makeover Potato Salad
5 lbs. potatoes
1½ cups chopped dill pickles
¼ cup chopped green onions
2 cups plain Greek yogurt
1 (14oz.) tin artichoke hearts (not packed in oil) cut into eighths
½ cup + 2 Tbsp. white balsamic vinegar
salt & pepper to taste
1 Tbsp. chopped fresh dill, divided
½ Tbsp. chopped fresh dill
4 hard boiled eggs, peeled and chopped (opt.)
Cut potatoes into quarters, and place into a large kettle. Fill kettle with water so that it measures about 1-2″ higher than potatoes. Cover kettle with lid, turn up heat to high, and bring to a boil. Reduce heat to low and cook 10 minutes more, till just tender.
Meanwhile, put remaining (non-topping) ingredients in large bowl and mix well; set aside.
Once potatoes are just tender, strain with a colander. Run cold water over them to cool down their temperature. Fill kettle with cold water; set aside. (This is to chill the kettle, which you’ll be using again)
Cut potatoes again, until they are in 1″ sized pieces. Cutting them after cooking ensures that their cuts will be nice and sharp. Pour water out of kettle. Layer potatoes and yogurt mixture until it’s all been used. Gently stir.
Pour potato salad out into an 11″ x 17″ glass dish. Cover and refrigerate overnight.
Doing this ensures that the potatoes don’t get crushed. It also allows the flavors to mingle overnight.
Serving day: you can either keep it in the glass dish, or carefully scoop into a large bowl.
Top with chopped eggs (opt.) and more fresh dill.
The addition of the Greek Yogurt gives this dish both protein and calcium. So when you’re checking through the fridge for a little late night snack, you can now indulge with a clean conscience. Perhaps you’ll see potato salad in a new way! And hopefully your potato salad won’t end up like this one…