Classic Potato Salad with a twist of fresh veggies for a fresh flavor and an added boost of nutrition!
What to Bring to a Potluck
Every dinner social we go to have the same rule: Bring a salad or dessert to share.
The old me chose to make a dessert every time. After all, desserts are usually cheaper to make, and I loved having an excuse to bake. The new me however, chooses salads every time. I love having something healthy at a potluck to eat, in the event everyone else chooses dessert, and there are no salads on the table at all. Plus, I can sample other people’s desserts, without having the temptation at home, and half of the dish is gone before we arrive.
Chopping Potatoes for Potato Salad
We start with a classic potato salad recipe, and then add lots of fresh veggies to boost the flavor and nutrition! Apparently, there is a right and a wrong way to chop potatoes, and my dear husband can’t stand to watch me to do it “the wrong way”. So, he took over to school me in the cutting department. To make the potato pieces more uniform, you first cut the potatoes lengthwise. Then, take your strips and cut them crosswise. And voila, uniform potatoes.
More in the Healthy Potluck Series
Healthy Potato Salad Makeover
- 10 medium russet potatoes peeled and cubed
- 3 medium bell peppers one red, one yellow, one orange – chopped
- 3 stalks celery chopped
- 6 large eggs boiled
- 1 cup mayonnaise homemade, nayonaise, or veganaise
- 1 tablespoon mustard
- 1 teaspoon salt
- In a large pot of boiling water, immerse all chopped potatoes. Boil on medium heat for about 10-15 minutes, or just until potatoes begin to soften.
- Drain cooked potatoes and let cool.
- Chop all other veggies, and place in a large bowl with the cooled potatoes.
- In a separate bowl, combine the dressing.
- Pour dressing on top of veggies and toss to coat. Chill until ready to eat, at least 4-5 hours.