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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Easy vegetarian and gluten free Mediterranean Quinoa Bake
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This week was pretty busy so I wanted to make a really easy, healthy and delicious meal that would be able to feed both me and my husband for two nights. Throwing veggies, beans, and whole grains into a pan and baking it seemed like a really good way to accomplish my goal. I also wanted to do a vegetarian dish because 1) I love vegetarian dishes, 2) Adding meat seemed like an unnecessary extra step, and 3) My friend Stephanie is a vegetarian who loves casseroles/bakes and is always looking for healthy recipes…so this recipe was partly for her. I chose to use Mediterranean flavors in this recipe because I love them… annnnd I also happened to have a can of artichokes in my pantry I wanted to use. So if you like easy healthy recipes, veggies, chickpeas, and quinoa, this Mediterranean Quinoa Bake recipe is just for you.

 Easy, vegetarian, and gluten free Mediterranean Quinoa Bake

When I’m short on time or I’m running low on fresh vegetables, I like to combine fresh veggies with canned ones for a quick and easy meal that still helps me meet my nutritional needs. When buying canned ingredients, I compare different brands and choose the one that is lowest in sodium, preferably no salt added, if possible. I also drain and rinse my canned beans and veggies that do have salt added to help further decrease the sodium level. If you like to use a lot of canned ingredients I would suggest investing in a little mini colander so you can easily rinse off your canned beans and veggies without having to use your bigger one. That way you can save precious dishwasher space and you may be more likely to actually take the time to rinse them off 🙂

If you are in need of a little colander I think this one looks pretty darn cute:

Tablecraft HC1 0.75 quart Mini Colander  *

*Amazon affiliate link – if you click on purchase through this link I may receive a percentage of the sale to help run my website at no cost to you

Looking for more vegetarian dishes? Try my Sweet Potato and Kale Frittata, great for breakfast, lunch or dinner.

Easy, vegetarian, and gluten free Mediterranean Quinoa Bake

Mediterranean Quinoa Bake

 Ingredients 

1 Cup Uncooked Quinoa
1 Can (16 oz) Reduced Sodium Chickpeas- Drained and Rinsed
1 Can (14 oz) Quartered Artichoke Hearts- Drained and Rinsed
1 Can (12 oz) Roasted Red Peppers- Drained and Rinsed
3 Cups Raw Baby Spinach
4 Plum Tomatoes – Sliced
1 Cup Low Sodium Vegetable Broth
1 Teaspoon Minced Garlic
1 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
3/4 Cup Reduced Fat Crumbled Feta Cheese
2 Tablespoons Balsamic Vinegar

 
 
Directions
Cook quinoa according to package directions and preheat oven to 350 degrees. While quinoa is cooking, add remaining ingredients except for feta cheese and balsamic vinegar to a large mixing bowl. Toss ingredients together mixing well. After quinoa is done cooking, spread quinoa evenly in a 9×13 inch glass baking pan. Top with veggie mixture. Cook in oven for 20 minutes or until veggies are warm and soft. Remove from oven, sprinkle feta cheese and drizzle balsamic vinegar over the top of casserole. Place back in oven for about 5 more minutes until cheese is warm and slightly soft. Remove from oven and serve. Enjoy!
 
 
 Easy, vegetarian, and gluten free Mediterranean Quinoa Bake
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