So when you date someone who works in agriculture, sometimes random produce shows up. Also, sometimes it’s less than random, it’s more just excessive (see any post in the last month that has included green onions). Anyway, that’s how we ended up with potatoes, and they were awesome!
I feel like potato salad has this horrible rap for being this super gross mayo-y, fat-laden monstrosity. Probably because often it is. Potato salad is not meant to be eaten in giant quantities. When you buy pre-packaged potato salad, there’s a ton of stuff in there to preserve it that’s adding so much fat and sodium that you don’t really need. While potatoes are considered a vegetable, they have more starch and calories than most other veggies, without having as many vitamins to balance it out. You don’t need to never eat potatoes, just don’t consider them your only vegetable. Everything in moderation. I feel like I talk about that a lot.
This recipe serves 6-8 people as a side.
- 4 medium white potatoes
- 3 green onions, sliced (or just cut up with scissors, it’s waaaayyyyyy easier)
- 1/2 tbsp dill, chopped
- 4 tbsp low-fat mayo
- 2 tbsp red wine vinegar
- pinch each of salt and pepper
- Dice the potatoes into bite-sized pieces and place in boiling water. Boil for 30 minutes, or until potatoes are soft enough to stick a fork through.
- Drain the potatoes and place in a bowl. Place in the fridge to cool.
- When potatoes have cooled to at least room temperature, remove them from the fridge. Add the onions and dill to the bowl. Top with mayo and red wine vinegar and mix thoroughly to combine. Add salt and pepper to taste.