When you grow up in Texas, you end up eating a lot of barbecue. Included in the big food category of BARBECUE is sauce, green beans with bacon, baked beans and *of course* potato salad.
I love potato salad, a little bit of mustard in it, with chopped celery, red pepper, relish, the whole bit.
But I find myself feeling guilty about the enormous fat content and amount of mayo, so I end up eating my favorite part of potato salad--the potato--and avoiding the creamy sauce it sits in! Well, I thought it was time to hold back on the mayo (and picnic tummyaches from potato salad left out of the fridge too long) and make the potato the star of the show, once again.
4-Ingredient Potato Salad
*6 1/2-cup servings
5 medium-sized red potatoes (2 pounds)
4 TB yellow mustard
2 TB honey
1 t. dried parsley
ONE: Dice (don't peel) potatoes into small pieces. Boil in a large pot of water until soft, but not falling apart.
TWO: Drain potatoes in a colander and run over cool water for a few minutes. Let sit out for 1 hour or refrigerate for 30 minutes, until cool.
THREE: In a large bowl, whisk mustard, honey and parsley together. Using a small spoon, carefully coat potatoes with sauce. Serve immediately (room temp salad) or refrigerate for at least an hour to chill.
Nutrition facts for this healthier version
4-Ingredient Potato Salad*6 1/2-cup servings
5 medium-sized red potatoes (2 pounds)
4 TB yellow mustard
2 TB honey
1 t. dried parsley
ONE: Dice (don't peel) potatoes into small pieces. Boil in a large pot of water until soft, but not falling apart.
TWO: Drain potatoes in a colander and run over cool water for a few minutes. Let sit out for 1 hour or refrigerate for 30 minutes, until cool.THREE: In a large bowl, whisk mustard, honey and parsley together. Using a small spoon, carefully coat potatoes with sauce. Serve immediately (room temp salad) or refrigerate for at least an hour to chill.
Nutrition facts for this healthier version
The finished product, with only 4 ingredients. Yum!
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