Italian Style Potato Salad
When I need some solid comfort food, I turn to potatoes.
Sure, many other foods can satisfy my cravings. Pasta, breads, and sweet stuff are desire-fulfilling… cakes, pies, cookies, and coconut ice cream are all super yummy. However, I usually land in a guilty–indigestion zone when I indulge in those foods too often.
But I can eat potatoes guilt-free—especially this no-mayo potato salad.
Potatoes are naturally gluten-free and packed with nutrients. They are a fiber-rich food, a good source of B6, iron, and vitamin C, and contain more potassium than bananas. One medium-sized potato has about 110 calories.
Most potato salad recipes include mayonnaise, which, as delicious and craving-filling as it is, is not something I like to eat very often. When you follow this guilt-free potato salad recipe, you get full flavor and all the nutrients and satisfaction that potatoes offer with no added fat or processed ingredients. This recipe has been a weekly staple at my home all summer long! The pepitas (a type of pumpkin seed without the hull) add fun flair, flavor, protein, and nutrients!
Capers are the key to flavor in this salad. Capers are edible flower buds that add a lemon-olive-like flavor that reminds me of my birthland of Sicily.
To feed four (or one person needing a lot of comfort):
Cooking time: 15 minutes. Preparation time: 10 minutes.
(It tastes best when you let it cool, if you can wait that long!)
5 pounds of potatoes (red, purple, any color or variety will do!)
1/4 cup Dijon mustard
2 Tbs plain yellow mustard
1/4-1/2 cup apple cider vinegar (or red wine vinegar)
2 Tbs capers (crush them up a little bit)
1/4 cup fresh chopped dill
1/4 cup fresh chopped parsley
1/4 cup pepitas
Salt and pepper to taste
Prepare:
Wash, scrub, and cut potatoes (I like to leave the skin on; that is your choice).
Boil potatoes on high until soft, not mushy. A fork will slide through easily (about 15-20 minutes) .
Pour potatoes into a colander and let cool.
In a large bowl, whisk together mustards, vinegar, and capers.
Add potatoes to the bowl. Using a large spoon, lightly mix potatoes and dressing until well incorporated.
Add dill, parsley, and pepitas. Add salt and pepper to taste or preference.
Garnish with parsley and indulge.
Try not to eat the whole bowl, but if you do, don’t feel guilty!
