Potato salad is most commonly served with fish, barbecue, roasts, hot dogs, fried chicken, hamburgers, and cold sandwiches. It is generally considered casual fare, and typically served at picnics, outdoor barbecues, and other casual meals and events.
Nevertheless, potato salad isn’t the healthiest side dish. With mayonnaise and white potatoes, it brings a great amount of calories and if eaten regularly it may even lead to health problems and obesity.
Again, there is a great way to make a perfectly tasty and yet healthy potato salad. The most important rule is not to use any mayo. Green mustard dressing mixed with fresh herbs should be used as a substitute to achieve that characteristic fresh taste without gaining extra calories.
This recipe is for two servings. All that one needs from ingredients is: 8oz baby red halved potatoes, 1 minced garlic clove, ½ thinly sliced red onion, 3 tablespoons of olive oil, 2 tablespoons of thinly sliced green onion (scallions), salt and pepper.To make vinaigrette one should get 1 tablespoon of whole grain mustard, 1 peeled and chopped garlic clove, 1 tablespoon of fresh oregano, ½ juiced lemon, ½ cup of olive oil, salt and pepper. All of the ingredients for vinaigrette should be mixed in a food processor, stirred and whisked in the olive oil to lend.
It is important to preheat oven at 400°F and begin by tossing the potatoes in 1 tablespoon olive oil, salt and pepper and garlic. Potatoes should be placed on a foiled oven in a single layer and roasted for about 20 minutes. To make it easier to peel off the foil, one should leave the potatoes to sit on tray for five minutes. In the meantime, onions should be sautéed in 2 tablespoons on medium low heat for 20 to 25 minutes and stirred from time to time. The goal is to caramelize the onions in the natural sugar and thus give the salad a delicious flavor. After cooking, onions should be left to cool.
Assembling the salad
Potatoes onions and scallions should be placed in a large mixing bowl before adding one tablespoon of dressing to coat. After tossing one should taste and season the salad with salt and pepper. The alad should not be runny or dripping wet with dressing.