7 Healthy 4th of July Recipes
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Something for the Parade, Potluck and Fireworks
Article by Eating Well via lifescript.com
Creamy Potato Salad
Tossing potatoes with a little vinegar while they are still warm infuses them with flavor. Capers, gherkins and a touch of anchovy give this old-fashioned salad a piquant finish, while red bell pepper and celery add an appealing crunch.
Preparation time: 1-1/4 hours (including 1/2 hour chilling time)
2 large eggs
1-1/2 pounds fingerling or other small, waxy thin-skinned potatoes (about 10), scrubbed
1/2 cup reduced-fat mayonnaise or soy mayonnaise
1/2 cup low-fat plain yogurt
1 tablespoon extra-virgin olive oil
1 teaspoon anchovy paste
Freshly ground pepper to taste
2 tablespoons white wine vinegar or rice vinegar
1/2 teaspoon salt, or to taste
1 medium red bell pepper, seeded and diced (1-1/2 cups)
1/2 cup finely diced red onion
1/2 cup chopped celery (1-2 stalks)
1/4 cup chopped fresh parsley
2 tablespoons diced gherkin pickles
2 tablespoons drained capers, rinsed
1 tablespoon chopped fresh chives
1. Hard-cook eggs. Peel eggs and chop coarsely.
2. Meanwhile, place potatoes in a large saucepan, cover with lightly salted water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, covered, until just tender, 15-20 minutes. Drain; let cool for about 10 minutes.
3. Meanwhile, whisk mayonnaise, yogurt, oil, anchovy paste and pepper in a small bowl until smooth.
4. Cut potatoes into cubes and place in a large bowl. Add vinegar and salt; toss gently to coat. Add bell pepper, onion, celery, parsley, gherkins, capers, chives, chopped eggs and the mayonnaise mixture; toss to coat well. Cover and refrigerate until chilled, at least 30 minutes.
5 g fat (1 g sat, 2 g mono)
40 mg cholesterol
14 g carbohydrate
4 g protein
1 g fiber
321 mg sodium
97 mg potassium
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