This lighter potato salad recipe is flavored with a little lemon juice, mustard, and olive oil for a tasty, nearly guilt-free replacement for the standard high-fat potato salad. Here's how to make this light potato salad.See Transcript
Transcript:How to Make a Lighter Potato Salad
Hi, I'm Elaine Lemm for About.com Food. Today, I'm going to show you how to make a lighter potato salad. This is lighter because it uses mustard, lemon juice and olive oil to flavor rather than what we're used to with the high fat versions of potato salad. Very easy to make, let me show you how.
Lighter Potato Salad Ingredients
- 1-1/2 pounds small, red-skinned potatoes, cubed
- 1-1/2 cups frozen peas and carrots or mixed vegetables, cooked and drained
- 1/2 red bell pepper, chopped
- 1/2 cup chopped red onion
- 1/2 teaspoon chopped fresh dill or freeze dried dill
- 1 teaspoon snipped chives
- Pinch dried leaf thyme
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1-1/2 tablespoons spicy brown mustard or your favorite gourmet mustard
- Salt and pepper, to taste
Cook Potatoes for Potato Salad
To begin our potato salad, first of all, we need to cook the potatoes. Put the potatoes into a saucepan, cover with cold water and I'm just bringing that up to the boil. As soon as the water starts to boil we need to cover with a lid, and they'll take between 12 and 15 minutes to cook. We'll see if the potatoes are ready, just prod them with a fork and they should be tender. So we need to drain these. We now need to leave these to cool completely.
Mix With Vegetables to make Potato Salad
The potatoes are completely cool now, so we need to make the salad. Into this bowl, I'm going to put the potatoes, followed by all the vegetables…the frozen vegetables which have already been cooked, the pepper, the chopped red onion, dill, chives, and a little pinch of dried thyme. Now we're going to gently mix this together. Now do this gently; if you're a little over-vigorous at this point, you are going to break up all the potatoes.
Make Potato Salad Vinaigrette
We've mixed all that together and now we're going to make our vinaigrette. For the vinaigrette, we need our olive oil, and add in the lemon juice and the mustard. And then we need to give that a really good mix, and the best thing for this is a fork. Whisk this until it is really thick and creamy. There we are, lovely and thick. This needs to go onto the salad. And again we're going to mix this nice and gently so as not to break up these lovely potatoes too much. We need to make sure all the vegetables are coated. Finally add a tiny pinch of pepper and a tiny pinch of salt to taste. Another quick mix, and there we are, a really lovely, guilt-free potato salad!
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