A light transitional dish, minus the mayo
Traditional potato salad is loaded with dairy and typically includes hard boiled eggs, mayonnaise, and sometimes buttermilk, making it a less healthy side dish. My answer to this is to simply remove the dairy and add in some extra goods (like fresh dill and the brightness of lemon juice). Turning an otherwise less than healthy dish into one that you can eat all week while giving your body the nutrients it needs. This dish is especially tasty during the transition months when we are saying goodbye to summer and trying to get back on track with our food choices. It is simple, healthy, and delicious. A must try in my book!
Ingredients
1 lb. red skinned potatoes (scrubbed)
3 stocks celery (with leaves trimmed)
4 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
Zest of one lemon
Juice of half a lemon
1 tbsp capers (with juice)
2 tbsp diced chives
1/4 cup chopped dill
1 clove of garlic minced
1 tsp salt
1 tsp pepper
Preparation
1. Lightly scrub and wash the potatoes. Then cut into bite sized pieces.
2. Add potatoes to boiling water and boil until tender, roughly 12-15 minutes. You should be able to stick a fork through them.
3. Combine olive oil, vinegar, mustard, lemon zest and juice, capers, chives, dill, garlic, and salt and pepper to a bowl. Stir until combined.
4. Then add your chopped celery and strained potatoes.
5. Stir until evenly coated in the dressing and enjoy!