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…
10 thoughts on “Healthy Makeover: Potato Salad”
I would be most delighted to taste test this for you ……
I’ll see what I can do about that 😉
This salad is super delicious! So lucky to have sampled many times on the 4th.
Another idea swap dill for rosemary and add capers. I made a similar recipe. Both delicious!! Definitely won’t miss the Mayo! Enjoy!!
I love the idea of Rosemary and Capers. Wow- that would taste so good!!
mm mm! love that you took away the mayo; i personally hate the stuff, so i’d love it if more people cooked like this!
oh yay! Glad to accommodate 😉
Reblogged this on sockmonkeyskitchen and commented:
This summer time heat has made me crave my favorite Potato Salad! (PS: it’s healthy!) I’d *really* appreciate it if you’d share this link with your friends, Thanks! =0)
Fabulous! I love this version, although I’m not personally big on pickles in potato salad… I once had a potato salad with beets and conch, and I’ll never forget it. Of course, we were on a beach in the Caribbean, which probably made it taste even better. But yours looks wonderful!
Oh wow – the Caribbean! How NICE!!
I didn’t like pickles in my potato salad (or anything for that matter) until I was an adult. It seems the older I get, the more I crave vinegar 😉 Thanks for the kind words, Chef Mimi!