This is a low-fat version of the traditional favorite. Bring a generous batch to pot lucks and cookouts with family and friends. You won’t miss the fat and you’ll be healthier for it! You can use any variety of potato that you like, but remember it’s best to buy them organic and wash them thoroughly before using since potatoes are a part of the “Dirty Dozen,” a list of foods rated with the highest pesticide content.
2 medium potatoes, peeled (if desired) and cut into 1/2-inch cubes (about 2 1/2 cups)
1/2 cup diced sweet onion
1/2 cup diced celery
1/2 small red bell pepper, finely diced
1/4 cup minced fresh parsley
1 teaspoon dried dill weed
1/4 cup fat-free or low-fat vegan mayonnaise
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons mustard
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Steam the potatoes until just barely tender when pierced with a knife, about 10 minutes. Do not overcook. Transfer to a large bowl and add the onion, celery, bell pepper, parsley, and dill weed.
In a separate bowl, combine the mayonnaise, vinegar, mustard, salt, and pepper. Mix well. Add to the potato mixture and toss gently until evenly distributed. Chill thoroughly before serving.
Stored in a covered container in the refrigerator, leftover Potato Salad will keep for up to 3 days.
Makes 4 servings.
*Recipe and image courtesy of The Cancer Survivor’s Guide.*