Light & Healthy Potato Salad

Vegan MoFo #18 – I saw these purple potatoes at the grocery store this week and couldn’t resist bringing some home with me. Look at that awesome color! I’m also going “low-carb” next week, and then 100% raw the following week, so I figured I’d go ahead and indulge in some big ol’ potatoes this week while there’s still time!

I found a recipe for “New Potatoes with Mustard Dressing” in an advertisement for Udo’s Oil 3-6-9 blend a few years back. I’ve been making the recipe every summer since then – actually, a slightly modified version of it that is even healthier. It’s quick & easy, and a great way to get essential omega oils into your diet.

Unfortunately, the lovely color of the potatoes faded quite a bit from boiling them. Does anyone know how to better preserve the color next time? Would the color remain if I used them in a recipe that calls for baking, instead of boiling?

Anyway, here’s one of my favorite potato side-dish recipes… Enjoy!

Recipe

Light & Healthy Potato Salad

Ingredients

• 2 1/4 lb new potatoes, scrubbed, quartered or diced skin left on (I used these purple ones instead)
• 2 tbsp red onion, diced
• 2 tbsp parsley, chopped (I use dill)
• 2 tbsp vinegar (I use apple cider vinegar)
• 2 tbsp water
• 2 tsp prepared mustard (I use Dijon)
• 2 tsp sugar (I use 2 tsp maple syrup)
• 1/4 tsp salt
• 1/4 cup Udo’s Oil 3-6-9 Blend or cold-pressed extra virgin olive oil
• salt & pepper to taste

Directions

1. Boil potatoes in salted water until tender, approximately 10-15 minutes. Drain well.
2. Mix all remaining ingredients in a bowl, and add hot potatoes to dressing. Toss until well coated.
3. Season to taste. Set aside for a few minutes to let potatoes absorb dressing. Serve warm or at room temperature. (It’s also great chilled.)

Serves 6