A Potato Salad for Mary K
This is a potato salad based on my mother’s yummy potato salad that was requested by a friend of mine; Mary K! This is a rendition of the classic mayonnaise based salad that we all know and love. Just out of curiosity, I checked a tub of potato salad that Mike keeps in the fridge, that salad (which isn’t even good) is 200 calories for a half cup portion; a half of one cup! That’s like a quarter of a potato! My recipe has potatoes of course but also has tons of crunchy veggies to stretch the naughty and you can’t really tell these veggies are functional. This salad is yummy and in case you’re wondering the portion is very generous and almost half the calories of Mike’s store bought yucky.
Serves 4 – 6
5-6 Medium red or white skinned potatoes (1 to 1.5 pound), skin on
2 tbsp light mayonnaise
2 tbsp fat free sour cream
1 tbsp white wine vinegar
The juice of half a lemon
1 tbsp fresh chopped dill (small handful)
2 Scallions/green onion, sliced
5 Large or 10 small radishes, sliced thinly
1 Stalk celery, sliced thinly
– Cook the potatoes until fork tender (you can boil or steam); keep the skin on the potatoes.
– When the potatoes are cooked, set them aside to cool.
– Once cooled, chop the potatoes into one-inch cubes.
– In a large a bowl, whisk together the mayonnaise, sour cream, vinegar, lemon juice and dill; season liberally with salt and pepper.
– Add the potatoes, radish, and celery; coat well in the dressing.
– Cover the bowl with plastic wrap and refrigerate the potato salad for at least one hour, up to 24 hours,
– When you’re ready to serve the salad, taste and adjust seasoning,
- Let the potatoes cool completely before chopping them; it helps keep them from becoming smushy.
- The ratio is 2 radishes for every one potato.
- You want equal parts radish and celery
- I like to use crunchy veggies, use any you like that won’t go soggy as they sit in the dressing.
- Red onions would work well in place of the green onion.