Today, I am attempting to make a “healthy” barbecue side dish. I settled on “healthy” potato salad (is that an oxymoron?).
I found this recipe online, and with the mustard and the dill, I thought it would still have a lot of flavor and still be healthy. I made a couple of tweaks to the recipe, and ended up with this:
- 6 medium red potatoes (left the skins on), and cut into 1-inch cubes
- 3 celery ribs, chopped
- 1 cucumber chopped
- 1/2 red onion, chopped
- 1 green onion, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 heaping tablespoons sour cream
- 2 tablespoons goat cheese
- 1/2 cup nonfat Greek yogurt
- 1/4 cup spicy mustard
- Pepper, to taste (We have someone on a low-salt diet, so I didn’t add any salt)
- Cook potatoes in boiling water until potatoes are tender (about 10 minutes after water starts boiling).
- Drain and let cool completely.
- While potatoes are cooking mix together all of the remaining ingredients.
- Add cooled potatoes, and then cover and chill at least one hour before serving.
Ryan had two comments. First, he said it “wasn’t bad,” which means I have work to do on the recipe. Second, he said it would have been better with bacon, which means he is of the male species. I double there is a recipe in this world that Ryan thinks couldn’t be improved with bacon — typical man.
I think I will try the recipe again without the rosemary — the dill is such a powerful flavor it overpowers the rosemary — without the goat cheese, and with more brown mustard. I plan to still omit the salt. I am trying to make a conscious effort to not use salt and, on a different note, to substitute honey for sugar.
For those of you looking for healthy potato salad recipes, I found some more that I thought looked good and I plan to try:
How do you make your potato salad? Do you have a healthy version? Does your husband try and sneak bacon into everything?