30 Jun Recipe Redux: Potato, Patáta-it's all Greek Potato salad to me
This month, The Recipe Redux challenged its members to a potato salad showdown. What better way to honor a 4th of July favorite than to make a healthier version of this all-American favorite?
Robinsbite intern Leah Wakefield took on the challenge with gusto. She said “I whipped up “Greek” Potato Salad after former Robinsbite intern Laura gave me the idea of using Greek yogurt. I played around with dill and Greek seasoning and it turned out pretty darn good. It was definitely unlike any potato salad I’ve ever had.” Her final “Potato salad is not easy to photograph.”
Boasting half your daily value of vitamin C, 4 grams of fiber (with the skin) and more potassium than a banana and 4 grams of fiber, 1 medium potato is a nutritionally sound platform to jump from when creating potato salad or any other potato based recipe. Add a shot of high protein Greek yogurt and a generous amount of fresh veggies and it becomes an even greater powerhouse of nutrients, phytochemicals and FLAVOR.
Greek Potato Salad with Garden Veggies
4 cups of water or chicken broth
One medium onion, quartered
2 cloves of garlic
1 large Bay leaf
3 medium red potatoes
Bring water or broth to a boil. Add potatoes and cook until fork tender. Remove potatoes from water and discard onion and bay leaf. Cool and slice potatoes.
6-8 ounces fat free or low fat Greek yogurt
1/4 tsp black pepper
1 tsp or more of Coarse Dijon Mustard
1 tsp Greek seasoning
1/2 tsp fresh dill
In a small bowl, combine all dressing ingredients. Once potatoes have cooled, add the dressing and the following vegetables:
1/3 c. chopped cucumber
1/4 c. chopped scallions (green and white parts)
1/3 c. chopped radishes
1 c. of Snow Peas
Mix well and refridgerate. Tastes better the second day!
Disclosure: By posting this recipe I am entering a recipe contest sponsored by the The United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.