Did you know that red potatoes are actually healthy to eat? I know, I’ve heard all sorts of things about potatoes and how you should avoid them if you’re on a particular diet. The thing is, these potatoes are different.
The red potato is one of the lowest starch potatoes available. Also, because of the nutrient rich skin, you’ll enjoy a boost in fiber, B vitamins, iron and potassium. That’s not bad, considering the “red” version of the potato is much different than the others, such as the higher starch Russet.
I just finished eating a bowl of this incredible potato salad and I’m sitting here pretty satisfied right now. As I just mentioned to Laura, this version is a step up from the more common potatoes, mayo and some vinegar version. In this salad, there are celery, capers, parsley and onion, and of course, potatoes. The dressing, or vinaigrette, whatever you want to call it, is to die for. It’s a combination of vermouth, pub style mustard, white wine vinegar, olive oil, salt and pepper. It makes your lips pucker when you taste it and it’s really good.
For the Salad
1 1/2 Pounds Red Potatoes, Cut into 1/2 Inch Cubes
1 Large Sweet Onion, Chopped
2 Stalks Celery, Cut into 1/2 Inch Pieces
2 Teaspoons Capers
1/2 Cup Parsley, Chopped
Ground Black Pepper
For the Dressing
1/4 Cup Pub Style Mustard
1/4 Cup Dry Vermouth
1/4 Cup White Wine Vinegar
2 Tablespoons Extra-Virgin Olive Oil
Ground Black Pepper
I’d like to thank Dr. Andrew Weil for this recipe. This one, as well as the last salad I shared, has been splendid. We really enjoyed them both.
Prep the Ingredients
I went ahead and took a bunch of photos of the prepped ingredients, just in case they help someone.
First, I cut the potatoes into small cubes.
Next, I trimmed and cut the celery into pieces and I also chopped the sweet onion.
Finally, I measured out the capers and chopped the parsley.
With the prepping finished, I could move on to the cooking of the potatoes.
Cook the Potatoes
Fill a large pot about half way with water and add 2 teaspoons of salt to it as well. Then, bring the water to a boil over high heat on your stove top.
When the water is boiling, add the potatoes and let cook for about 10 minutes or until you can easily push a fork through a piece. When that happens, drain the potatoes in a colander and place them in a large bowl.
Prepare the Dressing
In a medium sized bowl, add the mustard, vermouth, vinegar, olive oil, a few pinches of salt and a few pinches of ground pepper. Whisk these ingredients together well.
When the potatoes are finished cooking and after they’ve been placed in the large bowl, go ahead and pour the dressing over them. Mix the ingredients in the bowl well so all the potatoes are coated with the dressing.
Next, add the onions, celery, capers and parsley to the bowl as well. Mix these ingredients and give the salad a taste. If necessary, season the salad with more salt and pepper.
Plate & Serve
Divide the salad between plates and serve. Enjoy!
The Final Red Potato Salad
Really, after the prepping, the cooking of the potatoes is the most time consuming part of this recipe and even that wasn’t bad. For the flavor you get out of this salad, I’d say it’s worth it to give it a try. Thanks for reading!