Potato Recipe
Healthy Potato Salad |
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The first new potatoes of the season are such a treat, after the last few months of stored spuds, needing heavy peeling and careful chopping.
And one of my favourite ways of enjoying new potatoes is either tossed in butter or as a potato salad.
My traditional potato salad recipe is, unfortunately, laden with mayonnaise... |
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These days I'm all-to-aware of the fat content of good mayo, so I decided to design a mayo-free, healthy alternative.
And it went down well at home, with my husband amazed it didn't have butter in.
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Ingredients |
Serves 4 as a side dish
500 g new potatoes
2 tbsp of cider vinegar (use white wine vinegar if you prefer its taste)
Bunch of chives, chopped
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Method |
- Rub the dirt off the potatoes.
Don't brush them as this removes most of the delicious skins. New potatoes don't need peeling.
- Cook them in boiling water until tender. (10-15 mins - keep an eye on them, so they don't overcook).
If they're small enough, leave them whole, as this preserves more of the vitamin C content (it's water soluble).
Otherwise cut the potatoes into chunks.
- Drain the potatoes and plunge them into a bowl of cold water. Leave them for a few minutes to cool.
Note: this step isn't essential, but it does prevent your kitchen from stinking of vinegar!
- Drain the potatoes well and put in the serving dish.
- Add the vinegar and chives and mix well.
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Time From Cupboard-To-Table |
About 20 minutes.
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Notes & Variations |
| If you find this recipe too dry, you can mix the vinegar with a tablespoon of extra virgin olive oil, before adding it to the potatoes. Still a healthy option, though not as low calorie! |
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