Potato salads are one of the ultimate comfort foods. You’ll find them at just about any picnic or family gathering. But typically, they’re loaded with tons of calories and fat. That’s why Dr. Gourmet is showing you the D-I-Y basics for creating two potato salads that taste great and are great for you. Let's get started.
Red Potato SaladIngredients: 3 qtz. water
2 lbs. mall red potatoes
1/4 cup low fat mayonnaise
1/4 cup non-fat sour cream
1 Tbs. coarse ground mustard
2 Tbs. curly parsley (minced)
1/4 tsp. salt
1/8 tsp. fresh ground black pepper Steps: - Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium heat. Steam the potatoes for about 30 minutes.
- Remove potatoes and let cool for about 10 minutes and chill thoroughly in the refrigerator.
- Cut the potatoes in to one half to one inch pieces.
- Place potatoes in mixing bowl and add mayonnaise, sour cream, mustard, parsley, salt and pepper.
- Mix together gently and chill well before serving.
Vinaigrette Potato Salad Ingredients: 3 qtz. water
1-1/2 lbs. small red potatoes
2 Tbs. shallots (minced)
2 Tbs. red wine vinegar
1 Tbs. extra virgin olive oil
1/4 tsp. salt, fresh ground black pepper (to taste)
1/3 large red onion (sliced in to thin rings)
2 Tbs. fresh dill Steps: - Place water in a large stock pot filled with a steamer basket. Bring the water to a boil over medium heat. Steam the potatoes for about 30 minutes until slightly soft.
- Remove and drain into a colander and rinse with cold water.
- Cut the potatoes into one half to one inch pieces.
- Place in a large mixing bowl and add shallots, vinegar, olive oil and salt. Gently mix the salad until well blended.
- Add fresh ground pepper to taste while mixing.
- Chill well before serving.
- When ready to serve, place the sliced onioins ove rthe top of the salad and sprinkle with dill.
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