If it’s 4th of July, then there MUST be potato salad. That was true when I was growing up and I am bringing back the tradition. So much about food is what you grow up with.
Choose the Right Potato
Yukon Gold potatoes are perfect for potato salad. Creamy, buttery tasting, and thin-skinned with golden flesh, Yukons hold up beautifully for potato salad.
Potato Salad Prep
Scrub whole potatoes, then simmer covered with cold water until tender when pierced with a paring knife. Cook until they are tender all of the way through, but don’t let them fall apart.
Cool potaotes, then refrigerate until cold. Cold potatoes are much easier to dice into clean cubes, making for a nice presentation. And leave those skins on. They are good for you.
To the cubed potatoes, add crunchy celery, sweet shallot, salty, rinsed capers and fresh chopped dill. To finish, fold in a dressing of Vegenaise mixed with lemon juice, garlic, Dijon mustard, salt and pepper.
Don’t like dill? Try thyme or tarragon. For more herbal flavor, add chopped Italian parsley. For brighter lemon, use the zest too. Sometimes we like it with the addition of fennel seed for a light, sweet licorice flavor.
While potatoes are a starchy vegetable, Yukon gold potatoes are a good source of vitamin C, potassium and fiber. They can be part of a varied, healthy diet. Just watch your portions.
If you follow the Daniel Plan, a quarter of the plate is starchy vegetables or grains.
Make Ahead Tips
To save time, simmer your potatoes, chill and dice a day or two ahead. Then gently fold in the rest of the ingredients. Serve chilled.
Mediterranean Potato Salad
- 2 pounds Yukon Gold potatoes (about 4 large)
- 1/2 cup finely chopped celery (2 large ribs)
- 1/3 cup finely chopped shallot (or substitute sweet onion)
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon finely chopped fresh dill
- 4 tablespoons Vegenaise (or other healthy mayonnaise)
- 1 tablespoon lemon juice
- 1 clove garlic, finely minced
- 2-3 teaspoons Dijon mustard
- sea salt and pepper to taste
- Place scrubbed (not skinned) potatoes in a medium pot. Cover with cold water and bring to just under a boil. Turn down heat and simmer until completely tender when pierced with a paring knife, about 20-25 minutes. Drain potatoes, cool and refrigerate until cold. You can do this a day ahead.
- When potatoes are cold, dice into approximately 3/4″ cubes and place in a medium bowl. To the potatoes, add celery, shallot, capers, dill. In a small bowl, stir or whisk together the vegenaise, lemon juice, garlic, and mustard until smooth, then gently fold into the potatoes until the they are well coated. Add salt and pepper to taste, and add extra lemon or dill if preferred.
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