Nom nom nom. I love potatoes, If I could run off and marry them I would but alas I am already married. When we went to San Diego a couple weeks back my sister in law told me about this recipe website called Thug Kitchen. I laughed my a** off at the language on the site. Seriously I never thought I would laugh reading recipes. Aerial made the potato salad for us and I fell in love. It was tangy and light but all potato.
Once I returned from San Diego I got some blood work back and it stated that I have borderline high cholesterol. crap. It was up a good amount from a couple years ago so I blame eating ice cream and In and Out constantly while I was pregnant with Claire and Tom. My Dr told me to exercise more (I don't know how I can top what I already do) and to eat lower saturated fat. My diet isn't too terrible but I found a few areas I can cut out the fat and mayo is one of those items.
This salad is perfect then because it uses olive oil rather than mayo. I tweaked the recipe up a bit from the site but seriously its so simple and lasted a couple days.
1 1/2 lb yukon gold potatoes
1 tsp djon mustard (the one from Trader Joes is crazy spicy)
3 tbsp white wine vinegar
1/4 cup olive oil
1/3 cup shredded carrots. I used more then this amount though because I love carrots
1 bunch of green onions
couple bunches of fresh thyme
Salt and Pepper
3 garlic cloves
2 TBSP lemon juice
|I made the dressing while my potatoes boiled. Chop up the garlic, then add the lemon juice, vinegar, olive oil, mustard|
|Chop up your potatoes then pop in some boiling water for about 15 minutes, this batch took a little bit longer, just keep testing them to make sure they are soft|
|Chop up some green onions...easy|
|Literally dump them all into one bowl with carrots|
No mayo and good for cholesterol!