>> Friday, May 17, 2013
Let's be honest. There is too much unhealthy food that is brought to barbecues and get togethers. I'm not saying this to insult anybody or to put down your Grandma or Aunt Sally's famous recipes. I'm guilty as charged myself. I will admit I've made plenty of unhealthy dishes and have bought the already made side salads in a tub, but I think everybody would agree...homemade is better...and it's even better if it's homemade and healthier.
Here is a healthier version of potato salad. It was good, but I think I put too much dill in and it. Everybody at our grill out seemed to enjoy it considering they all went for seconds. I also think that the next time I make it that I'm going to add a bit of mustard to add some more tang.
Recipe from Eating Well
2 pounds small potatoes, preferably heirloom
1 cup chopped celery
2 ounces smoked ham, sliced into strips
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives, or scallions
2 tablespoons chopped fresh mint, or dill
3/4 cup nonfat buttermilk
1 tablespoon lemon juice
1 tablespoon peanut or canola oil
1/2 teaspoon salt
Freshly ground pepper, to taste
2 large hard-boiled eggs, (see Tip), peeled and coarsely chopped
1.Place potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until just tender, 12 to 20 minutes, depending on their size. Drain and let cool for about 15 minutes.
2.When the potatoes are cool enough to handle, taste a bit of potato skin—if it’s bitter or tough, peel the potatoes. Otherwise, leave the skins on. Cut the potatoes into bite-size pieces and put them in a large salad bowl.
3.Add celery, ham, parsley, chives (or scallions) and mint (or dill) to the potatoes. Toss to combine. Add buttermilk, lemon juice, oil, salt and pepper; stir to combine. Gently stir in chopped egg. Serve at room temperature or chilled.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 day. Taste and adjust seasoning if desired.
Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
4 g fat ( 1 g sat , 2 g mono )
58 mg cholesterol
20 g carbohydrates
0 g added sugars
6 g protein
2 g fiber
272 mg sodium
643 mg potassium