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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Spiralized Beets with Oranges and Blue Cheese
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Up until recently, I haven’t had beets for quite some time. Maybe the occasional beet on a salad at a restaurant or at a wedding, but I would never just make them myself. Then, a few things happened. First, my sister made spiralized beets when I went to visit in March and they were really good. I think we put balsamic and something else on them…maybe honey, and just roasted them in the oven. Then, I actually ordered roasted beets at a tapas style restaurant when my brother was here visiting, and they were amazing. It made start thinking about creating my own similar dish. Finally, I happened to find a container of pre-spiralized beets at my local publix…yes I am that lazy/busy person that likes to take an occasional shortcut. Anyways, there was now no excuse not to try my hand at a delicious beet recipe.
Spiralized Beets with Oranges and Blue Cheese
Before I give you the recipe I should probably tell you why you should eat beets. Other than the fact that they are delicious of course. The short story is that beets are a vegetable and vegetables are good for you, we all know that. But why beets specifically? One of the great things about these root veggies is their high dietary nitrate content. Nitrates are a compound made up of nitrogen and oxygen and are naturally found in our food supply. They are abundant in vegetables such as leafy greens and beets and have been shown to help lower blood pressure and enhance exercise performance. So beets are delicious and heart healthy…you definitely have to try them now!
Spiralized Beets with Oranges and Blue Cheese

Spiralized Beets with Oranges and Blue Cheese

Ingredients 
4 Cups Spiralized Beets
1 Tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar + Extra for Drizzling
1 Cup Mandarin Orange Slices
1/4 Cup Reduced Fat Blue Cheese Crumbles

Directions
Preheat oven to 375 degrees. Toss beets with olive oil and 1 tablespoon of balsamic vinegar in a medium roasting pan. Cook for 15 minutes. Remove from oven and toss in oranges. Mix together and cook for another 5-10 minutes or until oranges are warm and beets are to desired tenderness. Remove from oven, stir and place in serving dish. Top with blue cheese and drizzle with more balsamic vinegar if desired. Serve warm immediately or refrigerate and serve cold.
Spiralized Beets with Oranges and Blue Cheese
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