Red Potato Salad
Potato salad isn't just for picnics â€“ this sophisticated version can be used as a side dish for even the fanciest meal. Instead of mayonnaise, we use mustard and wine combined with vinegar and a moderate amount of olive oil. The result is a sharply flavored mix for the potatoes. Small red potatoes, or new potatoes, are better suited for this dish because they have a firmer texture after boiling than the commonly used russets or baking potatoes. They also have a lower glycemic index than russets. Remember to remove any sprouts before cooking. If you find very small red potatoes, you can leave the skin on and cut them in half.
1 1/2 pounds red potatoes, organic if possible
1/4 cup Dijon or Dusseldorf mustard
1/4 cup dry white vermouth
1/4 cup white wine vinegar
2 tbsp quality extra-virgin olive oil
1 yellow onion
2 stalks celery
2 tsp capers
1/2 cup chopped fresh parsley
Chopped fresh dill to taste
1/2 lb. steamed green beans, cut in 1-inch pieces (optional)
1. Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife.
2. Meanwhile, prepare dressing in a jar, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; shake well.
3. Drain potatoes, let cool enough to handle, then peel and cut into thick slices. Place in a large bowl.
4. Pour dressing over the potatoes while they are warm, tossing well.
5. Add chopped onion, sliced celery, capers, finely chopped parsley, dill and, if you like, other chopped vegetables (red bell pepper, radish).
6. Correct seasoning. Chill until served.
7. If desired, you can toss in lightly cooked fresh green beans as a good last-minute addition.
5 g total fat (1 g sat)
0 mg cholesterol
24 g carbohydrate
3 g protein
3 g fiber
250 mg sodium
- Recipe reprinted with permission of DrWeil.com