Photo: Department of Agriculture

Classic Potato Salad with Crunchy Vegetables

Warm or cold, side dish or main, versatile potato salad delivers a healthy and delicious dose of comfort

BY MAGAZINE COLUMNIST JOANNA HELLER

A beloved comfort food is potatoes with something, maybe potatoes with anything.

In this dish, I add crunchy vegetables for the chew and the taste as well as the added nutrition. Less guilt, more fun! Chopped kale or watercress are both great for this dish. Also, some colorful crunchies such as carrot, red radish, or red pepper.

I also like the temperature contrasts between the warm potato, and the cool vegetables and dressing so it is nice if you have the time to assemble this salad shortly before eating. If not, needless to say, cold is also fine.

My serving size is very flexible since dishes usually thought of as side dishes are more likely to be my main dishes, sometimes with a side of a small amount of protein such as a bit of meat or fish, or a vegetable protein such as soy or tempeh.

Many of my meals are actually comprised of no main dish, but just two side dishes such as this potato salad and a green raw or cooked vegetable and maybe a piece of toast.

Potato Salad with Crunch

Serves 6 (maybe)

10 small to medium new potatoes
1 to 2 cups of chopped dark greens
   (raw kale leaves and/or watercress)
1 to 2 cups raw red crunchies
   (carrots, red radishes, and/or diced red pepper)
salt and pepper, to taste

For the dressing
1/4 cup of a bland oil, such as sunflower or grapeseed
1/4 cup mayonnaise
juice of 1/2 lemon or more, to taste

Start with a favorite potato small new yellow, white or red are good. All these have a waxy texture, great for salad, and better than the all purpose fluffy baking potato texture, which is fine for baking or mashing but not as good for salad.

Prepare the potatoes Wash potatoes and trim if necessary. Cut into approximately 1-inch chunks and add to boiling water. Add a bit of salt if you like. Cover and let cook for about ten minutes, then test with a fork. Just tender but not mushy. As soon as they are done, drain completely, uncover and let cool.

While the potatoes are cooking or drying and cooling, dice or thin slice your chosen greens and red crunchy vegetables.

Make the dressing Wisk together the oil, mayonnaise and lemon juice.

Assemble the salad Gently toss cooked potatoes and chopped raw vegetables in a large bowl. Pour as much of the dressing as you like over all and stir, also gently. Season to taste with salt and pepper. Voila!

Variations
Try mixing one of these spices into the dressing:
- mustard powder
- curry powder
- paprika sweet or hot

© 2011, The Magazine of Yoga, LLC.