Simple Recipe: Potato Salad

Growing up on a farm meant growing up with potatoes as the staple for most supper meals, especially when my dad was cooking his favorite classic ‘meat and potatoes’.  They can be baked, mashed, boiled, fried – you name it, they can do it, and all while still tasting good!

Potatoes keep well in a root cellar for months, deep into winter.  If they start sprouting an eye or two, simply cut off the eye and remove all green portions of the skin (when it’s exposed to sunlight, sometimes the skin can discolor to green).  I picked up this recipe when searching for a healthier alternative to the over-mayonnaised salads usually served then added some tricks I was taught by my mom, like including apples or pickle juice.

As a quick nutrition note, potatoes have a high carbohydrate and caloric value. I view them as the ‘carb’ or ’starch’ of the meal. Eating your potatoes does not count as eating your vegetables! You still need some dark greens to help with your nutrient intake for the day.

This balanced salad has fruit (apples), protein (eggs), and vegetables (red onion and red peppers- which are each high in vitamins A and C).

In a large bowl, combine:
• 10 – 15 small or medium potatoes, boiled and cut into large chunks (smaller potatoes should be cut into quarters)
• 1/2 medium or large red onion, diced
• 1 large red apple, diced
• fresh parsley, 1 bunched chopped
• 6 hard boiled eggs, cut into wedges
• 1 – 2 red, orange or yellow pepper, diced
• 1 tbsp. dry mustard
• salt
• pepper
• 2 tbsp. apple cider vinegar
• 1/3 cup (approx.) mayonnaise or mayo-alternative

Variations:
• Add a splash of dill pickle juice, or any combination of pickles, celery and paprika
• Peels are optional.  Potato peels contains more iron for an extra anti-anemic boost.

Tagged as: food, potato, potatoes, Recipes, root cellar, salad