When I want potato salad, I really want potato salad – not some healthy version thereof that is loaded with veggies (I know health nut blasphemy… but admit it – you feel the same way). The only problem with embracing all that carby, creamy goodness in the typical delicious, deli-aided fashion, is that summer is supposed to be about running around outside and enjoying the gorgeous weather- which is pretty hard to do when you are stuffed to the brim with summatime junk food, and all you want to do is conk out on the sofa. I love this recipe because it keeps everything I love taste-wise about the original, and I can still go for a run on the beach or head out on the water after a double serving of it with lunch!
Read on for the recipe and nutrition facts:
- 3/4 cup light mayonaise
- 1 tablespoon dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon lemon juice
- 2 tablespoons diced chives
- 1 tablespoon horseradish
- 1/2 cup chopped parsley
- Salt water: 8 cups of water with 2 tablespoons of salt
- 5 cups fingerling and/or baby potatoes
- 1/2 cup diced celery
Combine ingredients through parsley and set aside.
Boil the potatoes in salt water until fork tender- the type and size of potatoes you use, and the texture of potato salad that you desire will dictate the length of time that you should boil them. I boil mine until just pierceable with a fork- as they cook a little bit more after you drain the water away; however, others like a more ‘mashed’ than ‘solid’ potato salad, in which case you should boil them until they give a bit when you press one against the side of the pot.
Once cool enough to touch, slice baby potatoes in half and fingerling potatoes in quarters.
Combine the dressing, the potatoes, and the celery and let chill at least 2 hours.
Makes 6 Servings: