Potato Salad
Recipe Updated and Republished: March 4, 2021
Originally written 5/16/2019
Even a few days later, I am still feeling the effects of time zone changes and vacation hours. I even started to nod off at 8 pm in the middle of Game of Thrones (gasp!). I’m blaming these lingering side-effects on immediately traveling for work following our return.
This past week in Prague of all places, I had the most amazing potato salad. There are a few food items that I can’t pass up if placed in front of me, one of which is potato salad. While it was probably some of the best potato salad I’ve ever had, I’m 100% sure it had sugar in it and way more mayo than necessary.
Despite having “healthy taste buds”, I do believe there are some required elements for good potato salad:
It has to have a rich, creamy taste (only real mayo can do this, greek yogurt won’t cut it)
The potatoes can’t be too big or have any type of crunch
The tangy mustard undertones
Vinegar taste from relish/pickles
A small crunch (celery and bell pepper are most common)
Just in time for all your upcoming BBQ potlucks, I give you the healthiest version of potato salad I could come up with while still meeting my potato salad standards.
Potato Salad
4 side servings
8 small red potatoes (golf ball to racquet ball sized)
1 small stalk celery
1 1/2 tsp minced garlic
2.5 TBS mayonnaise
1/4 cup pickles, chopped
1 tsp fresh dill
1/2 TBS Deli Mustard
1 cup chopped arugula
1/2 tsp salt
1/2 tsp pepper
Several hours or the day prior, boil the potatoes whole for 15 minutes or until soft but not falling apart.
Chill the potatoes in the fridge until cool
Chop celery, pickles, and arugula
Cut each potato into small bite size pieces (1/6-1/8). Discard any skin that falls off the potato but don’t purposefully peel it off. (nutrients!)
Add celery, pickles, and potatoes to a medium sized bowl
Gently fold in mayo, mustard, garlic, dill, salt and pepper until evenly coated.
Keep in the fridge until serving.
Mix in the arugula right before serving.
