Here’s one of my favorite potato salad recipes. The fresh dill and lime juice, together with the fresh diced veggies, give it a kick of flavor that’s miles away from the bland, mayonnaise-y stuff you find in most grocery stores. Potato salad is one of America’s favorite summertime side-dishes: perfect for cookouts or a rainy day. But don’t hold back: there’s nothing wrong with indulging your family with potato salad any time of the year–especially with this healthy, yet delicious, version of the recipe.
A Few Highlights:
I’m not a big fan of having a bunch of gushy mayo in my recipes, so I reduced the “standard” amount of mayo in this recipe by cutting it with 50 percent reduced fat sour cream. So this recipe isn’t too too dry, either–it just isn’t swimming in the stuff!
I like egg in my potato salad not just for the flavor–but also because egg adds lots of healthy protein to a dish that’s generally pretty carb-heavy.
The key to the veggies in this recipe is dicing them VERY, VERY TINY. Cutting the veggies up tiny, yet of consistent size, will ensure that you never get a “mouthful” of taste from any particular vegetable–instead, you’ll get a nice variety of flavor in each bite. In addition to adding flavor, the tiny vegetables nestled in the midst of the perfectly cooked potatoes add extra nutrition in the form of vitamins and antioxidants.
With this recipe, you could really use any variety of potatoes–but red potatoes will add a bit of extra color when the skins are left on. The skins of red potatoes tend to be much thinner, and thus cook up much more tender, than the skins of standard russets–and the skins contain valuable vitamins and other nutrients to fuel your body.
If you love this recipe, try these next time!
Potato Salad Recipe
Healthy, Easy to Make—with Egg and Diced Veggies
- 3 lbs small red potatoes
- 4 eggs
- 3 tbsp fresh dill (chopped fine)
- 1 tsp sea salt
- 1 tbsp lime juice
- 3/4 cup mayonnaise
- 1/2 cup light sour cream (50% reduced fat)
- 1/4 cup Dijon mustard (made with white wine and horseradish)
- 2 tsp tri-colored pepper (fresh ground)
- 1/2 cup green pepper (finely diced)
- 1/2 cup white onion (finely diced)
- 1/2 cup celery (finely diced)
- 1/2 cup cucumber (seeds removed, finely diced)
Add 4 quarts filtered or spring water to a 6 quart pot , then bring to a simmer. Add potatoes and eggs and cook until the potatoes are done–about 15 minutes. (The eggs will probably be done a few minutes earlier, but spending a few extra minutes in the water with the potatoes won't hurt anything–and it makes extra-sure the eggs are completely done.) You'll know the potatoes are done when a paring knife slides into them without resistance.) Remove from heat.
Remove eggs with a slotted spoon and set aside to cool. Transfer the potatoes carefully, one at a time, from the pot to a colander to drain and cool. (Gently does it. You don't want the potatoes to start falling apart at this stage, because that will make for a messier-looking, crumbly final product.)
In a medium-sized bowl, combine mayonnaise, sour cream, dill, mustard, salt, pepper, and lime juice, mixing well. To dressing mixture, add green pepper, onion, and cucumber, mixing well. Peel the cooled eggs, then dice them; add to mayo mixture and stir to combine.
Gently slice cooled potatoes into 3/4-1 inch cubes; add to large bowl. Pour dressing over potatoes and toss gently, just enough to coat.
Chill potato salad well before serving, ideally about 3-4 hours.
Enjoy!
