Clean Eating Potato Salad
This potato salad made a great side for a Labor Day get together. I had a good amount of potatoes around from the weekly farm share and wasn’t sure what I was going to do with all of them. I enjoy potato salad and have great memories of the versions made by my grandmothers. Even I had a great recipe that included sour cream and bread and butter pickles, but wanted to try and clean it up some and still enjoy it.
My biggest worry with taking a new twist on an old favorite is disappointing the crowd because a familiar dish doesn’t taste as they expected. I happened upon a German potato salad recipe that looked clean and sounded pretty intriguing, so I went with it.
My farm share potatoes still had a film of earth, since they were fresh out of the ground. They weren’t Yukon potatoes and when I washed them I realized that the potatoes I did were purple potatoes! I did my best not to overcook them since I wasn’t sure how firm they would stay. Keep on top of your potatoes when they’re boiling and poke them with a fork until you get the right amount of resistance. Also, this potato salad called for sliced potatoes versus cubed potatoes I had always done before.
I tasted the potato salad while it was warm – which is the recommended serving temperature – and it is really good! Since there isn’t any mayonnaise, refrigeration isn’t as critical.
Hope everyone loves it!
Ingredients
- 2 pounds boiled potatoes (Look for waxy potatoes for salad like Yukon Gold potatoes. Mealy potatoes may break while cooking.)
- 5-6 oz hot, strong beef broth
- 1 tbsp mild Dijon mustard
- 1 medium onion, finely chopped
- 2-3 tbsp white wine vinegar
- 1-2 tbsp sunflower or canola oil
- 1/2 teaspoon salt
- fresh grounded pepper
- fresh herbs to garnish: e.g. parsley
Instructions
- Boil potatoes in the skins, until just tender. (The cooking time depends on the size of the potatoes. To save time you can pressure cooker)
- Rinse the boiled potatoes in cold water and allow to cool down slightly.
- Mix vinegar, mustard and hot broth in a bowl.
- When potatoes have cooled down a bit, remove the skins and slice them into a bowl. (Tip: A box grater can be used for extra thin slices.)
- Add onions, pepper & salt to potato slices and toss slightly.
- Pour warm liquid mixture over potatoes a tablespoon or two at a time and stir carefully to combine. Wait until potatoes have soaked up the liquid before adding additional fluid.
- Add oil and mix gently.
Garnish with fresh herbs like parsley, if desired.