Clean Eating In the Kitchen Recipes

Clean Eating Potato Salad

September 4, 2016

Clean Eating Potato Salad

Purple Potato Salad German Yukon Clean EatingThis potato salad made a great side for a Labor Day get together. I had a good amount of potatoes around from the weekly farm share and wasn’t sure what I was going to do with all of them. I enjoy potato salad and have great memories of the versions made by my grandmothers. Even I had a great recipe that included sour cream and bread and butter pickles, but wanted to try and clean it up some and still enjoy it.

My biggest worry with taking a new twist on an old favorite is disappointing the crowd because a familiar dish doesn’t taste as they expected. I happened upon a German potato salad recipe that looked clean and sounded pretty intriguing, so I went with it.

Purple Potato Salad German Yukon Clean Eating

These are purple under the dirt!

My farm share potatoes still had a film of earth, since they were fresh out of the ground. They weren’t Yukon potatoes and when I washed them I realized that the potatoes I did were purple potatoes! I did my best not to overcook them since I wasn’t sure how firm they would stay. Keep on top of your potatoes when they’re boiling and poke them with a fork until you get the right amount of resistance. Also, this potato salad called for sliced potatoes versus cubed potatoes I had always done before.

I tasted the potato salad while it was warm – which is the recommended serving temperature – and it is really good! Since there isn’t any mayonnaise, refrigeration isn’t as critical.

Hope everyone loves it!


Ingredients

  • 2 pounds boiled potatoes (Look for waxy potatoes for salad like Yukon Gold potatoes. Mealy potatoes may break while cooking.)
  • 5-6 oz hot, strong beef broth
  • 1 tbsp mild Dijon mustard
  • 1 medium onion, finely chopped
  • 2-3 tbsp white wine vinegar
  • 1-2 tbsp sunflower or canola oil
  • 1/2 teaspoon salt
  • fresh grounded pepper
  • fresh herbs to garnish: e.g. parsley

Instructions

    1. Boil potatoes in the skins, until just tender. (The cooking time depends on the size of the potatoes. To save time you canĀ  pressure cooker)
    2. Rinse the boiled potatoes in cold water and allow to cool down slightly.
    3. Mix vinegar, mustard and hot broth in a bowl.
    4. When potatoes have cooled down a bit, remove the skins and slice them into a bowl. (Tip: A box grater can be used for extra thin slices.)
    5. Add onions, pepper & salt to potato slices and toss slightly.
    6. Pour warm liquid mixture over potatoes a tablespoon or two at a time and stir carefully to combine. Wait until potatoes have soaked up the liquid before adding additional fluid.
    7. Add oil and mix gently.

Garnish with fresh herbs like parsley, if desired.

 

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