Healthier Red Skin Potato Salad
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I originally posted this healthier red skin potato salad recipe all the way back in September of 2016 but wanted to give it a bit of an upgrade. While the recipe remains the same (I just remade it and it was delicious), I wanted to update the post with some new thoughts and pictures.

For me, like chicken salad, potato salad can either be delicious or severely disappointing, no middle ground here. I like a lot of flavor and just the right amount of mayo. Bland potatoes drowning in mayo tends to be what I find in many store bought potato salads, although I tend to be overly critical and easily disappointed with foods.

Since I’m not a fan of store bought potato salad, I have to make my own. But…I hate peeling potatoes. I feel like it is a waste of the limited time that I have. Especially since we are all stuck in the house together due to the quarantine. My main duties now include entertaining a 3 year old all day, and keeping her away from my husband who works at home, and taking care of a newborn. It’s not exactly how I envisioned my maternity leave going, but its much better than many other families are fairing right now, so I will count my blessings. I did end up purchasing a lesson plan from Busy Toddler for my 3 year old so I could have activities planned without having to think too much, and it has been really helpful. I got very tired of hearing her ask me what can she do next….

Anyways, red skin potatoes have a softer peel than regular white potatoes, so its totally cool to keep the skin on. Plus, it adds extra nutrients and I probably should not be peeling potatoes in my sleep deprived state anyways..

Healthier Red Skin Potato Salad

Healthier Red Skin Potato Salad

Serves 6
Ingredients
1.5 lbs Red Potatoes ( I just bought a 3lb bag and used half)
3/4 Cup Mayonnaise
1 Teaspoon Dried Dill
2 Tablespoons Fresh Chopped Chives
1 Teaspoon Dijon mustard
1/4 Cup White Wine Vinegar or Champagne Vinegar
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Sea Salt

 

Directions
Chop potatoes into bite size pieces (no need to remove skin) and place in a saucepan with water covering potatoes. Bring to a boil and cook until tender, about 10 min. While potatoes are cooking, mix mayonnaise, dill, chives and mustard in a small mixing bowl and refrigerate. Drain potatoes after they are done cooking and place in a large mixing bowl. Add vinegar, pepper and salt to potatoes, toss to coat. Allow potatoes to cool and then add refrigerated mayonnaise mixture to potatoes. Mix gently and refrigerate until ready to serve. Feel free to add celery or onions if you like a little crunch in your potato salad.
 

If you want more potato recipes, try my Crustless Quiche with Potatoes and Spinach or my Sweet Potato Pasta Salad.

Healthier Red Skin Potato Salad

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Easy and Healthy Pasta Salad
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Originally Published in May 2015

Last weekend I turned 30 (old lady now…) so we thought we would do a beach party on Saturday to celebrate. So of course I wanted to make some nutritious and delicious food to bring. I had to think of something I could keep cold in a cooler and that would be refreshing and not too messy or complicated. Pasta salad seemed to be an easy solution…so my recipe for sweet potato pasta salad was born!

I used whole grains (good carbs for sustained energy and fiber), olive oil (good fat, anti-inflammatory properties), and fresh veggies (lots of antioxidants, vitamins and minerals). I was able to keep it in a large aluminum tray in the cooler and it did stay cool until we were ready to eat. I also made a fruit salad to bring because it is super easy to just chop up some melons, grapes and strawberries….and who doesn’t love cool, fresh fruit on a hot day? Plus…it has a ton of nutrients and can help keep you hydrated. My pasta salad turned out really delicious and fed about 16-20 people so keep that in mind when you see the large amounts of ingredients.

Sweet Potato Pasta Salad

Sweet Potato Pasta Salad

Ingredients:

32 oz Dry Whole Grain Pasta (I used Brown Rice Pasta to make it Gluten Free)

2 Large Sweet Potatoes

1 Head of Broccoli

4 Large Tomatoes

1- Fresh 8 oz Bag of Baby Spinach

1/2 Cup Extra Virgin Olive Oil

3/4 Cup Champagne or White Wine Vinegar

Juice from 2 Lemons

1 Tablespoon Chopped Garlic

1/2 Teaspoon Salt

1/4 Teaspoon Sugar

Ground Black Pepper to Taste

Directions:

  • Cook pasta according to package directions in a very large pot.
  • While pasta is cooking, clean off sweet potatoes and poke several holes through the skin with a fork. Microwave on high for 10 minutes or until sweet potatoes are cooked through.
  • Rinse broccoli and tomatoes and start chopping into pieces while sweet potatoes and pasta are cooking.
  • Remove sweet potatoes (be careful they will be very hot) and let cool.
  • Put chopped broccoli in the microwave on a microwave safe plate on high for 2 minutes…but only if you are like me and prefer your broccoli to be slightly cooked but still firm and crunchy. If you prefer it raw you can skip that step.
  • By now your pasta should be done cooking; drain and rinse with cold water to prevent sticking and add to your aluminum tray or serving dish.
  • Add the bag of spinach to the warm pot you just removed the pasta from and put back on burner on low heat stirring occasionally to warm and wilt spinach until it shrinks to about half.
  • Add warm spinach, broccoli, and tomatoes to pasta.
  • If your sweet potatoes are cool enough, peel off the skin and chop into bite size squares. If they still feel hot please be patient and let them cool down more… you can get burned by hot potato steam. The potatoes should peel very easily with a knife now that they are cooked.
  • Add the sweet potato pieces to the pasta mixture.
  • Mix together the olive oil, vinegar, lemon juice, garlic, salt and sugar in a small bowl and pour over pasta. Mix well and add ground black pepper to taste.
  • Refrigerate until ready to eat, can be made the day before.

Healthy, Sweet Potato Pasta Salad, Whole Grain, Easy

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Who said quiche has to have crust? Unless you are buying a premade crust, adding a crust can add a lot of extra time and steps. For a lazy cook like me, a crust is just not necessary. To make up for the lack of crust,  and keep it satisfying, I added potatoes to my quiche to provide some carbohydrates and extra nutrients such as potassium (important for heart health) and vitamin C (antioxidant, necessary for your skin). This crustless quiche recipe actually reminds me of a tortilla espanola due to the lack of crust and the addition of potatoes. However, unlike the tortilla espanola, this dish is baked in the oven like a quiche.

Crustless quiche is really one of my go to staples. You can sub in or out whatever cheese or veggies you have on hand to make it easy and prevent food waste. Just make sure you don’t go crazy and add too many veggies, and cook them before adding to your egg mixture so your crustless quiche does not end up watery. And by cook them, throwing them in the microwave is perfectly acceptable. Or use leftover already cooked veggies. No need to complicate things.

Crustless Quiche with Potatoes and Spinach

Crustless Quiche with Potatoes and Spinach

Ingredients
5 Large Eggs
3/4 C Skim Milk
1/4 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Onion Powder
1/2 Tsp Dried Oregano
1/2 Tsp Dried Basil
1/3 C Chopped Spinach, Cooked (excess water removed)*
1 C Diced Potatoes, Cooked**
1 C Shredded Cheese ( I used an Italian Blend)

Preheat oven to 350 degrees. Spray a 9″ glass pie pan with cooking spray. Add eggs and milk to a large mixing bowl and whisk together. Add salt, pepper, onion powder, oregano and basil to egg mixture and whisk until uniform. Evenly distribute spinach in the sprayed pie pan and layer potatoes on top. Sprinkle cheese over spinach and potatoes. Pour egg mixture into pie pan. Bake in oven for approximately 45 minutes or until quiche is set.

* I microwaved frozen chopped spinach per package directions and squeezed out excess water with paper towels
** I microwaved the potatoes (because I am lazy and didn’t want to make a mess) but you could also sautee them in a small amount of olive oil

Easy Crustless Quiche with Potatoes and Spinach

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