A Summer BBQ is never complete without a yummy potato salad, am I right?! I love that potato salad can be made in so many tasty ways! Unfortunately, traditional potato salad can be a little on the heavy side and not-so-waistline-friendly.
When one of my clients recently requested a healthier potato salad recipe I went straight to the blogosphere for some inspiration!
The lovely Gina of Skinny Taste created this simple Baby Red Potato Salad that I stumbled across in my search and I knew I could create a fun spin on her light and simple recipe!
I’m a sucker for roasted potatoes. I love the crispy, crunchy skin with the soft, starchy centre. Roasting is a great way to prepare potatoes for an especially lovely texture and flavour! I decided to use roasted potatoes in the recipe instead of boiled potatoes for extra texture to go along with the crunchy bell pepper.
Potatoes often get a bad rep in the nutrition world but in my opinion they are fantastic! Potatoes are a great source of dietary fibre, B vitamins, and potassium. They are filling, provide energy, and go wonderfully with an array of dishes at a Summer BBQ!
Although potatoes do rate higher on the glycemic index, when combined with healthy fats and protein they won’t raise blood sugar levels as they may when eaten alone. The healthy fats in this salad help to slow the release of the sugars from the potatoes and keep those blood sugars steady and stable.
I chose to add fresh dill and dill pickle juice to Gina’s recipe because, well, dill and potatoes are a match made in heaven! I also removed the olive oil from the dressing to reduce the caloric load of the salad and I didn’t notice the omission at all. The dressing ended up light, tangy, and perfectly creamy!
I served this delicious potato salad this past week on Canada Day and it went over very, very well! It tasted wonderful paired with my hubby’s spice rubbed chicken and some simple slaw! A definite crowd pleaser!
- 4 cups baby potatoes, cut in small pieces
- ½ cup green bell pepper, finely diced
- 3 green onions, chopped
- 2 tablespoons chopped fresh dill
- 1 tsp dijon mustard
- 1 tsp dill pickle juice
- 1 tbsp red wine vinegar
- 1½ tbsps light organic mayonnaise
- salt and fresh pepper
- Preheat the oven to 400 degrees and line a pan with parchment paper.
- Place the potatoes on the pan, evenly, cut side down, and sprinkle with salt and pepper.
- Roast the potatoes for 15 minutes, flip and roast for 10 more minutes.
- While the potatoes are roasting prepare the dressing by combining the mustard, pickle juice, vinegar, and mayonnaise in a bowl then place in the fridge to chill.
- When the potatoes are finished, add to a bowl and place in the refrigerator to chill for 20 minutes.
- After the potatoes are chilled combine them with the bell pepper, green onion, chopped dill, and pour the dressing over, stirring well to coat.
Are you a fan of potato salad? Do you like it the traditional way or do you put your own twist on it? I’d love to hear about it in the comments below!
Nutritionist in the Kitch