My mom makes the best potato salad, hands down. She will tell you that it’s “just potato salad” but no matter what I do to try and recreate her salad, I fail at the flavor somehow. Maybe it’s just another one of those things that needs a Mom’s touch to be successful and delicious.
To be honest, as a kid, I didn’t much care for her version as she mixes in crunchy celery etc with soft potatoes and eggs. In my book, at the time, ne’er should the two textures intermingle. I mean, what was it supposed to be: crunchy or soft? Oh, it bugged my kid-tongue to think I was getting something soft for my palate and then wind up with a chunk of crunch. I can see the same texture aversion happening with the Chicklet as she sorts her morning blueberries, strawberries, plums or whatnot.
In her case, however, I haven’t quite figured out why some of the poor little fruit nuggets wind up in the rejected pile. They appear to be the same as the one she popped into her mouth not moments before. At this point in my toddler observation, I think she is separating by firmness/texture. But who knows. She’s much like the Willy Wonka Egg-Dicator machine – she KNOWS what she is doing, but it’s a mystery to the outside world why THAT particular egg (or fruit in her case) has been rejected. Thankfully, the Chicklet is NOT a Veruca Salt about her sorting and needs. =)
Instead of trying to match my mom’s potato salad, I just decided to go my own direction. The latest of my potato salad creations uses Fage Greek Yogurt (2%) and mayo to cut the thickness (and fat) that using mayonnaise alone creates. (Oh…. yea… I don’t care for pasty potato salad either. See? The Chicklet and I are completely related. LOL) (A SIDE NOTE: I have been using the Greek Yogurt to replace sour cream too without any detection by either the Chicklet nor my Love. And no, I have absolutely no affliation nor financial connection to Fage… I’m just a fan.)
While there are still the vestiges of summer hanging on and at least one more decent BBQing weekend (Labor Day!) ahead of us, I thought this might be a good time to finally share this recipe. My Love thinks the only thing he would change/add to this recipe is some diced apple to give it a bit more sweetness. I have listed the apple as an optional ingredient as it does taste great, but I am perfectly content with this salad without the apple bits.
I would love to know your riffs on potato salad. If you are wiling, will you please share your favorite potato salad recipe in the comments? We are always on the hunt for a good potato salad here!
Here’s our recipe:
Gluten Free Low Fat Potato Salad
Serves 4-6 as a side dish
3 large eggs
1 1/2 pounds of thin-skinned potatoes (we used baby red) or small fingerling potatoes
1/3 cup mayonnaise
1/2 – 2/3 cup Fage 2% Plain Greek Yogurt (or other low fat plain yogurt)
1 Tablespoon olive oil
2 Tablespoons rice vinegar (or white wine vinegar)
1/2 cup finely diced red onion
1/2 cup chopped celery (about 2 stalks)
1 red bell pepper, chopped
2 teaspoons wasabi paste (optional)
1/2 cup chopped apple (optional) (1 apple – we use Gala or Pink Lady apples)
2 Tablespoons – 1/4 cup fresh parsley, chopped
salt/pepper to taste
- Hard boil your eggs. Place eggs in a saucepan and cover with water. Bring the water to a simmer over medium-high heat. Reduce heat to medium-low and simmer, covered, for 10 minutes. Pour off the hot water and cover eggs with cool water until completely cooled. Once cooled, chop eggs and set aside.
- While your eggs are simmering, cut your potatoes into 1″ chunks (or leave the fingerlings whole if using those). Place the potatoes into a large saucepan and cover with lightly-salted water. Bring to a simmer over medium-high heat. Simmer, covered for 15 – 20 minutes or until just tender (a fork should insert easily without mushing or breaking apart the potato). Drain and cool for 10 minutes in a strainer.
- Whisk together mayo, yogurt, olive oil, salt/pepper, and wasabi (if using) until smooth.
- Toss cooled potatoes with vinegar and salt. Add chopped bell peppers, onion, celery, parsley, chopped eggs, apples (if using) and mayo/yogurt mixture. Toss to coat/mix well. (Don’t stir too vigorously or you will break about your potatoes and obliterate the eggs!)
- Cover and refrigerate until chilled (at least 30 minutes) before serving.
Serve with your favorite BBQ fare…. or just eat it on the run. That’s what I’ve been doing lately!
Happy GF Eating, All!