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. My traditional potato salad recipe is, unfortunately, laden with mayonnaise... So I decided to design a mayo-free, healthy alternative. |
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Ingredients
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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
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- 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
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About 20 minutes |
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Notes & Variations on
Healthy Potato Salad
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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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