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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“Winter” has been full swing in South Florida the past few weeks…. which is actually pretty nice weather. Being from up north, it is “light jacket” weather to me, but I have seen quite a few people in winter coats and boots and a lot of people sick with colds. I did catch a bit of a cold the other week (wash your hands as often as possible and try not to touch your face!) so I made a nice warm soup with curry spices that really helped open up my sinuses and soothe my throat. Adding herbs and spices to soups and other foods is not only important for flavor but many spices also provide an array of health benefits. Turmeric, an essential ingredient in curries and curry powder contains a powerful substance called curcumin, which may decrease inflammation and provide many different health benefits. Some of these health benefits that have been studied include cancer prevention, memory improvement and treatment of arthritis.

If you are interested in more information on health benefits of different spices and how to use them here is a great link I found:

Think Spice: 8 Spices with Health Benefits

And now that you learned something today…on to making a delicious and nutritious soup! 🙂

 

Curry Chicken Tomato Soup

Ingredients
1.5 pounds chicken thighs – bone in
4 cups unsalted chicken broth
4 cups water
1 can no salt added diced tomatoes (14.5 ounces)
1.5 cups chopped celery
14 ounces petite purple potatoes (about 8-9 potatoes), cut into bite sized pieces
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon coriander

Directions
Remove skin from chicken thighs and trim off as much excess fat as possible. Place chicken in a 5 quart Dutch oven with chicken broth and water. Bring to a boil and then reduce heat to a simmer and allow chicken to cook for ~30 minutes. Remove chicken from broth with a slotted spoon and place on a plate or cutting board and allow to cool a bit. Turn heat back up to high and add potatoes, celery, tomatoes (along with any juices from the can) and spices to the broth. While the veggies are cooking, pull apart chicken with a fork and knife into bite sized pieces and discard bones. Once veggies are tender add chicken back to broth and turn down to simmer for a few minutes to warm chicken and meld flavors. Serve immediately.

Curry Chicken Soup 007

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