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Potato Salad with Spring Vegetables

 

1 vegetable – 1 starchpotato_salad1

Here we are in the second week of National Salad Month. As is typical of Colorado, we went from 88 degrees one day to the low 40s and snow flurries the next. I was all geared up for salads this month, but when the cold snap hit, I was thinking that the last thing I wanted was a cool, crisp salad. Brrrr. Lucky for me, salads take on many forms, and they don’t necessarily have to be cool or crisp. What if a salad was warm and comforting?

With potatoes.

Now, this is a potato salad, so it can be eaten cold as well as warm. I prefer it at just a touch warmer than room temperature, when the potatoes haven’t fully cooled and the dressing has just been tossed in. If you make this in advance and refrigerate for later (Note to self: This is the PERFECT summer pot luck dish!), be sure to let the salad come to room temperature before serving. You will find that the potatoes absorb a fair amount of the dressing, so it won’t be quite as saucy after refrigeration, but it will still be just as flavorful. The secret? Letting those warm potatoes bathe in a mixture of potato water and vinegar before you add the dressing. I always did this with my potato salads prior to SlimGenics–it’s a little trick I learned from my culinary hero, Julia Child.

And that is the only similarity this dish has to Julia’s potato salad.

By the way, no fats were used in the making of this potato salad. Seriously, not even a drop of mayo. This means that you can pair it with an entrée that uses your daily fat allowance, if you like. I had it with a Green Chili Turkey Slider, a recipe that appeared in this blog on November 3 of last year. Oh, heaven.

–Kim K.

 

Ingredientspotato_salad2

  • 1 lb. baby red potatoes, skin on and washed
  • 1 C. green beans, trimmed and cut into 2-inch pieces
  • 1 C. asparagus, trimmed and cut into 2-inch pieces
  • 2 Tbsp. basil, minced
  • 2 Tbsp. flat leaf parsley, minced
  • 2 Tbsp. vinegar (you can use rice, apple cider or tarragon)
  • 1/4 C. nonfat Greek yogurt
  • 1/2 lemon, zest removed and juiced
  • 1/2 lime, zest removed and juiced
  • 1 tsp. hot mustard (more if you like it spicy)
  • 1 tsp. other mustard (you can use Dijon, grainy, yellow, etc.)

Place potatoes in a large saucepan and cover with cold water. Add 1/2 teaspoon Morton® Lite Salt. Bring potatoes to a boil and cook for 10-12 minutes or just until just tender (insert a paring knife into the largest potato, if it goes in and out easily, the potatoes are done). Remove potatoes with a slotted spoon to a large bowl (don’t discard cooking liquid). When just cool enough to handle, slice potatoes into thick disks (about 1/2 inch thick) and place in a large bowl.

In a measuring cup, combine 1/4 cup of the potato boiling water with the vinegar. Drizzle over potatoes, tossing gently to distribute. Let sit 10 minutes to absorb the liquid.

Meanwhile, bring remaining potato water to a boil. Add the beans and asparagus to the boiling water and cook for 1-2 minutes. Drain in a colander and rinse with cold water to stop the cooking process. Drain well. Place vegetables in bowl with potatoes.

Add basil and parsley to bowl and gently toss to combine.

In a small bowl, combine yogurt with citrus juices, citrus zest and mustards. Whisk until well combined.

Pour dressing over potato and vegetable mixture and mix gently to coat. Season with Morton® Lite Salt and freshly ground black pepper to taste.

Best when served immediately.

NOTE: If you cannot find the baby red potatoes at the grocery, feel free to use larger potatoes, cutting them in half prior to boiling.

Makes 2 servings