Potato salad is a must-have at all kinds of summer occasions, from picnics and potlucks to impromptu al fresco meals on the deck. Problem is, the typical potato salad is high in both saturated fat and “useless” carbs.
Our version combines red, white, and sweet potatoes with bright red peppers, for crunch and flavor. And rather than drowning it all in mayo, we go for a light, olive oil-based vinaigrette.
The result? A delicious potato salad offering the health benefits of beta-carotene, vitamins B6 and C, iron, and dietary fiber – plus the “good fat” of olive oil.
Not only that, this salad's totally easy to throw together. What’s not to like?
First, pick up 3 pounds of potatoes. For prettiest presentation (and those added health benefits) choose an assortment of sweet, Yukon Gold, and red-skin potatoes.
While you’re in the vegetable aisle, grab a couple of red bell peppers, too. And a bunch of scallions, if you like onions in your potato salad.