The other day I got an email reminder that John’s grandpa’s birthday was approaching and we had to sign up for a food item to bring to the party (John’s family is super organized and on top of this stuff like you wouldn’t imagine). Grandma died a year ago after a prolonged illness and since then we have made an effort to spend more time with Grandpa who we now see quite often when he joins us for dinner on the weekend. Grandpa seems to be doing quite well on his own and although he has always been a sweet and happy man, if everyone took the death of a loved one the way he has done we would all be OK!
Anyways, because I get hundreds of spam messages in my Inbox from UNC asking me to join some ongoing clinical trial about reproductive age females with depression, IBS or language barrier difficulties, it takes me a while to sort through my email and respond on time…so I basically got stuck with only a few choices of dishes to sign up for, the most exciting of which was potato salad.
I have never made potato salad because the thought of making such a boring recipe puts me to sleep plus the nutritional deficiencies of just eating boiled potatoes and mayonnaise leave something to be desired (I just realized that I’m sounding like a food snob right about now but whatever). So, because I got stuck with potato salad as the thing to make, I decided to improve the recipe by adding a bunch of veggies and reducing the amount of mayo as much as possible. This is what I came up with, and overall people seemed to really like it although a few were surprised by finding a radish or two in their salad.
Overall, Grandpa had a great time and was really excited about all the restaurant gift cards he got as presents. He naturally was not as excited about dish towels, bathroom mats and bed sheets although his children said he really needed those!
Veggie Potato Salad
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- 2 1/2 pounds baby red potatoes with skin on, cut into 1-inch cubes
- 2 tablespoons apple cider vinegar
- 2 tablespoon olive oil, separated
- 1 medium red onion, chopped
- 2 carrots, cut into small cubes
- 1/2 cup chopped celery
- 1/2 cup buttermilk
- 1/4 cup reduced-fat sour cream
- 1/4 cup reduced-fat mayonnaise with olive oil
- 1 tablespoon Dijon mustard
- 1/2 cup chopped sweet peppers
- 1/2 cup sliced radishes
- 1/2 cup green grapes, halved
- 1/2 cup mini heirloom tomatoes, halved
- 1/4 cup finely chopped fresh basil
- 1 tablespoon lemon zest
- 1 garlic clove, minced
- Sea salt and freshly ground pepper to taste
- Bring potatoes in salted water to a boil in a large saucepan; reduce heat, and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (about 1 hour).
- In a saute pan add 1 tbs olive oil. When hot, add the carrots and cook for 2 minutes. Then add the celery and sauté for another 2 minutes. Remove from the heat and set aside. Allow to cool completely.
- Whisk together the other tablespoon of olive oil, the buttermilk and next 3 ingredients. Stir in the sautéd carrots and celery and the rest of the ingredients; season with salt and pepper to taste. Spoon buttermilk mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours before serving.