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 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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Healthy Dietitian Approved Recipes for Beginner Cooks

One thing I hear all the time is that people don’t know how or what to cook. I hear this from clients, family, friends, and random people at the grocery store (sometimes I can’t help but overhear other peoples conversations…especially when it is about something that peaks my interest like all things food related). If you are one of those people that doesn’t know how or what to cook, or maybe you just want some super simple recipes because you are busy with other things and don’t have time to think, let alone meal plan, don’t worry…I gotcha.

In order to make you the best list of no hassle recipes for beginner cooks, I asked a few dietitian blogger friends for their easiest recipes…and added a few of my own too. So check out all these yummy recipes and let me know what you make!

Breakfast Recipes

Dietitian approved recipes for beginner cooks

5 Minute Egg Bake by Muscle and Manna

Ham and Cheese Egg Muffins for Back to School by Jessica Ivey

5 Ingredient Healthy Egg Muffins by Hungry Hobby

Italian Flatbread Breakfast Panini by Amy Gorin

Wild Blueberry Peanut Butter Smoothie by Amy Gorin

Pumpkin Waffles by Peggy Korody

No Added Sugar Banana Raisin Oatmeal Cups by Elizabeth Ward

Easy Homemade Granola by Crumb, Ink

Pasta

Dietitian approved recipes for beginner cooks

Gluten Free Pasta Salad with Tomatoes, Basil, & Fresh Ricotta by E.A. Stewart

Greek Tortellini Salad by How to Eat

Three Cheese Tortellini with Pesto Shrimp and Asparagus by Kara Lydon, The Foodie Dietitian

20 Minute Dinner: Kale, Chicken & Hummus Spaghetti by Edwina Clark

Sheet Pan Dinners

Dietitian approved recipes for beginner cooks

Sheet Pan Gnocchi and Vegetables by How to Eat

Maple Dijon Salmon by Avocado Grove Nutrition

Caprese Cod by Avocado Grove Nutrition

20 Minute Sheet Pan Shrimp Dinner by C It Nutritionally

Slow Cooker/Instant Pot

Slow Cooker Chicken Chili Verde by Ashley Munro

6 Ingredient Honey Soy Slow Cooker Chicken by Jennifer Hunt at Healthy Inspiration

Instant Pot Chicken and Sweet Potato Chili by Jessica Ivey

Entrees/Bowls

Dietitian approved recipes for beginner cooks

Classic Turkey Meatballs by Triad to Wellness

Parmesan Dijon Chicken by Katie Cavuto

Easy Grilled Fish by Foods with Judes

5 Ingredient Healthy Kale and Quinoa Bowl by Kara Lydon, The Foodie Dietitian

Bulgur Wheat with Cherries, Almonds & Green Beans – A Formula Meal by Chef Catherine Brown

Spicy Turkey Tostadas by Jessica Ivey

Smokey Chickpeas with Spinach by Marisa Moore

One Pot Wonder: Chicken, Kale and Rice Soup by Edwina Clark

20 Minute Thai Chicken Red Curry  by Edwina Clark

Easy Stuffed Mushrooms by Delicious and Nutritious Eating

Easy Lentils by Alix Turoff

Make Ahead Beans and Greens Quesadilla by Holley Grainger

Vegetarian Rice & Bean Casserole by Jenna Braddock

Avocado Chicken Salad by Delicious and Nutritious Eating

Sides

Dietitian approved recipes for beginner cooks

7 Ingredient Peach, Avocado and Feta Salad by Edwina Clark

Roasted Lemon Pepper Asparagus by Amy Gorin

Roasted Roma Tomatoes with Feta and Basil by Jennifer Hunt at Healthy Inspiration

Baked Sweet Potato Fries by Alyssa Lavy

Healthier Red Skin Potato Salad by Delicious and Nutritious Eating

Appetizers

Dietitian approved recipes for beginner cooks

Healthier Spinach Artichoke Dip by Delicious and Nutritious Eating

Fiesta Lime Black Bean Salsa by Muscle and Manna

Baked Brie with Pecans and Pears by Delicious and Nutritious Eating

Dessert

Dietitian approved recipes for beginner cooks

Vegan Chocolate Avocado Pudding by Marisa Moore

Easy Chocolate Chip Banana Oat Muffins by Triad to Wellness

One Bowl Healthier Banana Bread by Mitten Dietitian

Spiced Peach and Berry Fruit Bake by Delicious and Nutritious Eating

Miscellaneous

Baked Plantain Chips by Delicious and Nutritious Eating

Kale-in It Pesto by Crumb, Ink

BBQ Roasted Chickpeas by Nutrition Hungry

Dietitian Approved Recipes for Beginner Cooks

Don’t forget to pin this list so you can work your way through these delicious recipes for beginner cooks!

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