Healthy Little Red Potato Salad to Die For
Light, creamy, healthy, and delicious. Fresh celery and celery seeds add crunch and flavor. The red skins on the potatoes add color and texture. Serve on a bed of mixed baby lettuces for any spring or summer dish or as a side to cold chicken or roast beef.
Potato salad originated in Germany in the 16th century, where its recipe is vinegar-based and served warm. The American potato salad is usually mayonnaise-based and served cold.
Healthy Little Red Potato Salad to Die For
Light, creamy, healthy, and delicious. Fresh celery and celery seeds add crunch and flavor. The red skins on the potatoes add color and texture. Serve on a bed of mixed baby lettuces for any spring or summer dish or as a side to cold chicken or roast beef.
Equipment
- 1 Large Pot with Lid
- 1 colander
- 2 Mixing bowls
- 1 Measuring cup
- 1 set measuring spoons
- 1 Wooden spoon or spatula
- 1 Cutting board
- 1 Sharp knife
- 1 Serving bowl
Ingredients
- 3 lbs red potatoes (1.5 kg bag)
- 3/4 cup sour cream
- 3/4 cup mayonnaise I like Trader Joes Organic Mayo
- 1 tbsp celery seeds
- 1 tsp dry mustard
- 1 tsp salt I like pink Himalayan sea salt
- 1/2 tsp white pepper
- 3 stalks celery diced fine, remove tops and tails
- 2 stalks scallions chopped fine
- 5 tbsp fresh parsley chopped fine, no stems
Garnish
- 1 stalk scallion chopped fine
- 1 tbsp fresh parsley chopped fine, no stems
Instructions
- Add a pinch of salt and potatoes to a large pot of water 3/4 full and boil over high heat. Cook until the potatoes are tender but slightly firm when pierced with a fork. About 20-30 minutes.
- When potatoes are cooked, place in a colander to drain and let cool.
Dressing
- In a medium size bowl, prepare the dressing. Combine sour cream, mayonnaise, celery seeds, dried mustard, salt, white pepper, chopped celery, chopped scallions, and chopped parsley – blend well and refrigerate while potatoes cool.
Preparation
- Once cooled, cut potatoes into one inch cubes.
- Add cut potatoes to a large bowl and spoon the dressing over the potatoes. Gently mix the ingredients using a wooden spoon or spatula.
- Transfer to a serving bowl and garnish with the remaining fresh parsley and chopped scallions.
Refrigerate and Serve
- Cover the serving bowl and refrigerate for at least 2 hours – to chill and allow the flavors to combine.
- Serves 6-8 people on average – *Caution – this dish is highly addictive!
Notes
Serve on a bed of mixed baby lettuces or serve as a side for any spring or summer dish or as a side to cold chicken or cold roast beef.
THESE ARE A FEW OF MY FAVORITE THINGS:
Nutrition
Calories: 110kcalCarbohydrates: 17.8gFat: 3.1gFiber: 2.7gVitamin A: 280IUVitamin C: 30mgCalcium: 31mg
Tried this recipe?Let us know how it was!
