Saturday, July 30, 2011

Pretty Potato Salad

Potato salad reminds me of summer - excited shrieks through the sprinklers, cherry pit spitting contests off the deck, brightly colored picnics with plenty of laughter to share.

Prep: 15 minutes (depends on how fast you chop)
Cook: 15 minutes
Chill: a few hours
Yield: ~8 side dish servings

Ingredients*
2-3lb red potatoes, scrubbed clean (I used 6 small/medium sized potatoes)
1/2 red onion diced
3 celery stalks, chopped
2 small apples, chopped
1/4 cup raisins

1/2 cup low-fat buttermilk
1/4 cup light sour cream
2 T apple cider vinegar
2 T stone-ground mustard
1 T celery seeds
1 T dried dill
1 T granulated sugar
some salt (don't go crazy)
some pepper

*All measurements are approximate....I didn't actually measure anything. Just add amounts to your taste preference!

Place potatoes in large pot of slightly salted water. Bring water to a boil, then lower heat and simmer for 15 minutes or until potatoes are barely tender when poked with a fork. While potatoes are cooking, prepare the onion, celery, apples. If you're a super chopper and finish early, go ahead and whisk together the dressing as well. When 15 minutes is up, drain potatoes in a colander and let sit while you either start cleaning up your mess or finish the dressing. When the potatoes are cool enough to handle, quarter into bite-sized pieces and place in large bowl.  Pour in dressing and stir gently. Add the bowl of chopped ingredients and raisins. Stir gently until all ingredients have touched each other. Cover bowl and refrigerate for a few hours so the ingredients can get to know each other better. Serve cold (or at whatever temperature you prefer).

2 comments:

  1. yay for mayo-free potato salads! How funny I just put together a recipe as well =) Can't wait to try this out. You think yogurt can replace buttermilk?

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  2. Nice! Definitely think you can just use yogurt.

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