Not Another Boring Potato Salad

To be honest, I’m not crazy about potato salad. Sure, it’s my go-to at potlucks and barbecues that don’t often have many vegetarian options. But for me, it’s hard to get excited about cold, boiled potatoes. And don’t get me started on the gloppy mayonnaise dressing. Am I right?

Despite my complaints, I have a soft spot for the stuff. It’s been there for me, providing sustenance where there was none and tiding me over until I could get back to my kitchen.  But potato salad is no charity case.  The stuff isn’t bad and, with a little work, it can actually be really good!  It just needs a little loving.

  

Why not get started right away? After all, Memorial Day is this weekend and I’m sure more than a a few of you will be cooking out with friends and family.  I can see it all now.  You’ll light up that grill, sip beer and idly watch as black smoke from your backyard barbecue creeps menacingly into the apartment of the innocent neighbors, smoking them out while they sleep, absorbing into their walls, and leaving a sandwich-thick layer of charcoal dust on the ceiling fan blades that they will no doubt later have to scrub with vigor.  No?  That only happens to our apartment?  Oh, bless you!  Enjoy your cookout!

    

Ingredients: (Makes 6 to 8 servings)

3 small red potatoes (diced)

1 cup grape tomatoes (cut in half)

1 cup chopped green beans (cooked)

1/2 cup red onion chopped fine

2 Tablespoons dijon mustard (I used Grey Poupon)

1 Tablespoon mayonnaise (sub in vegan mayo to make this a vegan dish)

1/2 teaspoon celery seed

juice of 1 lemon (divided)

1/4 teaspoon black pepper

1/3 cup sliced almonds

Directions: Boil potatoes on the stove in salted water until tender but not mushy. Drain and chill until potatoes are cool to touch.

In a mixing bowl, whisk mustard, mayo, celery seed, black pepper and the juice of half the lemon.

Pour the dressing mixture over the potatoes and stir until coated.

Next, add in the green beans, tomatoes and onions. Toss to combine and be sure that all the veggies get coated evenly.

Next, add the sliced almonds and the rest of the lemon juice. Stir well.

  

Garnish with a wedge of lemon and a few sliced almonds on top.

  

Now that’s a good looking potato salad!  Nothing to feel sorry for.

I could actually get excited about eating this!

Other posts you may enjoy:

1. Greek Isles Potato Salad with Lindsay Olives
2. Raw Salad with Honey Lemon Dressing
3. Greek Lentil Salad
4. Lemon Pepper Asparagus Salad
5. Black and Pinto Bean Salad with Lime and Cilantro Dressing

Tagged as: barbecue, food, healthy recipes, healthy snacks, Memorial Day, nuts, picnic, potato salad, potatoes, side dishes, summer food, tomatoes, vegan, vegetables, vegetarian