What’s a summer picnic without potato salad? As summer draws to a close, I think back to this wonderful potato salad that we had a few weeks ago. Yes, it’s got a mayonnaise-based dressing, but the dressing also includes whole grain mustard, grated horseradish, yogurt, some fresh herbs, and lots of celery. While diet advice changes with the wind, they still say that lots of fiber is a good thing. Celery is known to offer a lot of fiber, so why not take advantage of it to somewhat counteract the unhealthy side of a potato salad?! Celery contains both soluble and insoluble fiber. According to this article in the San Francisco Chronicle, a cup of chopped raw celery contains about 1.6 grams of dietary fiber, with 1 gram being insoluble fiber and 0.7 being soluble fiber. A women’s daily intake of soluble fiber should be about 11 grams, whereas men’s intake should be 9.5 grams. That’s a lot of celery to eat per day! This salad has a lot of celery, but not THAT much–just 2 cups. So to meet your daily fiber intake needs, make sure you munch on a few bell peppers and carrots throughout the day too. Eating a few prunes might help too. . . .
Below is the potato salad recipe, but I hope to see you after the recipe for step-by-step instructions with photos.
Step-by-Step: Potato Salad with Celery and Herbs
I used red potatoes for this recipe, but Yukon gold would also work. In either case, scrub the potatoes well. After washing, scrubbing with a vegetable brush, and cutting out any annoying “eyes” with the tip of your paring knife, I cut each potato in half and then quartered each half. You need bit-size pieces for this salad.
I put the cut-up potatoes in a pot and filled the pot with cold water to cover the potatoes. I also added some salt to the pot. I cooked the potatoes for about 12 minutes, or until tender but still firm (i.e., not mushy). I then drained the potatoes and put them in a very large mixing bowl. While the potatoes were still hot, I added some more salt, and tossed the potatoes with some vinegar. I then left the potatoes at room temperature to cool slightly while I prepared the dressing.
I made the dressing by whisking with a fork mayonnaise, yogurt, prepared horseradish (from a jar and drained), whole-grain mustard (my favorite!), salt, and freshly ground pepper to taste. That’s it!
Then I chopped up some fresh herbs–a mix of parsley, dill, and chives from the garden.
This bunch amounted to a little less than a cup after chopping.
Then came the celery. I chopped up enough for about 2 cups. When I made this batch, it was about 6 stalks of celery. That might be too much for some of you–so just use a cup less and the salad should still be tasty.
I added the chopped celery, chopped herbs, and dressing to the potatoes.
Then I delicately tossed the salad to ensure that the potatoes were nicely coated with the dressing and herbs.
I transferred the salad to a serving dish and garnished the salad with some parsley. I refrigerated the salad for a couple of hours before serving.
This salad is bursting with flavor and has added crunch due to the fresh herbs and chopped celery. Here’s a close-up photo.
Before the fresh herbs from your garden get frost bite, try this wonderful potato salad!