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No picnic or backyard barbeque would be complete without that one staple side dish all Americans love: potato salad.
Make no mistake about it—I love the original version with its wonderful mayonnaise dressing, but when I’m eating burgers and downing beers, I at least want my side dishes to have some kind of nutritional value. So, rather than slathering my potato salad in mayo and adding only a few choice bits of celery, I’ve skipped the mayo altogether and added a boatload of veggies to make this a potato salad even the most diet-conscious eaters will consume.
To start, I roast my potatoes (and onions) instead of boiling them to bring some brown crunchy goodness to the dish. Then I simply mix the warm potatoes with a variety of great summer veggies: artichoke hearts, cherry tomatoes, bell peppers, celery, roasted onions, and peppery arugula. Finally, toss it all with a homemade Dijon vinaigrette and you’ve got a potato salad dreams are made of.
Healthy Roasted Potato Salad
Roasting the potatoes instead of boiling them brings flavor complexity to this delicious potato salad. Making a homemade vinaigrette instead of a mayo-based dressing really cuts the calories out of this classic dish. Serve warm or at room temperature. Serves 6. For a print copy of this recipe, click here.
2 lb. red potatoes, diced
1-2 sweet onions, quartered
1 (13 oz.) can quartered artichoke hearts
1 stalk celery, diced
1 pint cherry tomatoes, halved or quartered
1 bell pepper, diced
1 handful baby arugula
Minced fresh chives
Chopped fresh parsley for garnish
¼ c. red wine or white balsamic vinegar
1.5 tsp. Dijon mustard
Extra virgin olive oil
Freshly ground black pepper
Roast potatoes. Preheat oven to 400˚F. Place potatoes and quartered onions in a 9 x 13 baking dish. Drizzle with olive oil and season well with salt and pepper. Bake in preheated oven for 35-45 minutes, tossing about midway through, until just fork tender. Remove from oven. Cool for 10 minutes.
Prep veggies and make dressing. While potatoes cook, chop other vegetables, except arugula, and put into a large serving bowl. In a small bowl, whisk together vinegar, Dijon mustard, salt, and pepper. Slowly drizzle in extra virgin olive oil, whisking vigorously, until the desired consistency and acidity is reached. Season to taste with salt and pepper.
Combine in serving bowl. Add warm potatoes to serving bowl with other veggies. Toss to combine. Drizzle dressing over and toss to coat. Mix in arugula, and season to taste with salt and pepper. Serve warm or at room temperature. Potato salad will keep for several days in the fridge.