Potatoes get a bad rep. It’s not fair. They don’t deserve it.
In moderation, they offer great health benefits. Plus, they’re just a very yummy comfort food–perfect for a quick and satisfying weeknight fix.
This recipe, originally adapted from Better Homes & Garden’s potato salad recipe, was meant to be served chilled. But I like my potatoes hot, even in the summer months. So here’s my version:
2/5 pound russet potatoes (about 5 small ones)
1 T Olive oil
2 t Dijon mustard
2 t red wine vinegar
a pinch of stevia
.5 t black pepper
1 T fresh parsley (or 1 t seasoning)
1.5 t chopped onion
1.5 t chopped celery
-Halve or quarter the potatoes. Boil for about 15 minutes or until soft.
-Once they’ve cooled enough to be held, toss them in the oil. Place on lightly greased broiling pan. Broil on high for about 3 minutes. Turn them to the other side. Let broil another 3 minutes, or just enough so that they start to get a crispy, golden brown appearance.
-In a small bowl, combine Dijon mustard (Trader Joe’s is the best!), vinegar, sugar, black pepper, parsley, onion, and celery.
-Pour mustard dressing over the warm potatoes and toss gently. Serve warm, if you like, or cold, if you like that. Personally, I’ve never been a fan of any cold potato salad, but I imagine the majority who do like cold potato salads would love this served chilled (and if you try that, you’ll want to forgo crisping via broiling, too).