A healthier potato salad recipe
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This easy potato salad has an oil and vinegar dressing and lots of extra vegetables |
Summer weekends were for day trips when I was growing up.
Mom and dad would pack us all into the station wagon and off we’d go to New
River Beach or Deer Island, Campobello and Eastport, sometimes to St. Andrews
or St. Martins and occasionally King’s Landing and Mactaquac.
These were dad’s “tours to nowhere” as we called them, fun
car trips that didn’t always take us where we originally planned. We sang, a
lot, and I suspect I had the whole Camp Glenburn repertoire memorized by age
four.
Dressing:
To make the salad:
There’s a lot to be said about getting away as a family on
weekends, even if it’s just for a day. These little trips were about making
memories and mom and dad knew that.
We did lots of beach exploring, took many ferryboat rides and
had fantastic picnics.
Have you ever packed a picnic for nine people?
That’s what
mom did for these getaways. An easy picnic addition was this potato salad from
an early 1970’s Red Book magazine.
The dressing isn’t mayonnaise-based so you
don’t have the same hot weather storage worries. The salad is also loaded with
vegetables, so there is more flavour and textures than your regular potato
salad.
Mom’s Potato salad
- 3 lbs red potatoes
- 2-3 cups diced celery
- 2 red peppers, diced
- ½ cup scallions (green onions) sliced, including greens or ½ cup chopped chives
- 2-2 ½ cups peas
- 3 Tbsp. each fresh chopped basil and mint
- 2 tsp. fresh chopped thyme
Dressing:
- 2/3 cup olive oil
- 2 Tbsp. cider vinegar
- 1 tsp. mustard powder or Dijon mustard
- 4 tsp. honey or molasses
- Sea salt and pepper to taste
To make the dressing:
- Combine dressing ingredients in a jar and shake well.
To make the salad:
- Cut the potatoes into 1” pieces and boil until fork tender (take care not to overcook).
- In the meantime, in a large bowl toss the celery, peppers, scallions and herbs with half of the dressing.
- When the potatoes are cooked, drain and immediately add to the bowl of veggies.
- Toss well.
- Add additional dressing, as required, along with the peas.
- Season with salt and pepper.
- Let rest in the fridge overnight, if you have time.
I love potatoes and its really looking amazing. And I think I can cook it easily without having any trouble. :)
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Healthy Salad Recipes
I hope you enjoy it...Summer is definitely potato salad season.
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