Potato Salad Deluxe – warm, nutritious, and satisfying
This deluxe potato salad makes a filling, satisfying, warm dinner. You can load it up with healthy veggies and make it a very well-rounded meal.
This recipe is loosely based on the version in a long-ago edition of the Betty Crocker cookbook.
I add lots of veggies to potato salad each time I cook it, so it is never exactly the same food twice. Some nice items to add are herbs and spices, chopped vegetables (raw or cooked), cashews, and veggie dogs. You can also vary your varieties of potatoes — Yukon Gold or Yellow Finns are great!
This potato salad can be served cold or warm. I like it better warm! The original Betty Crocker recipe says to chill potato salad for 2 hours before serving, but I usually serve it as soon as all the ingredients are mixed together. It makes a good winter dinner that way. Though it’s lovely served warm in the summertime, too.
Last night when I cooked this, my twelve-year-old daughter, Kendra, said, “Mom, I really like that you are doing this blog. You are making all of my favorite dinners, like potato salad.” Yum!
Potato Salad Deluxe
- 3 eggs
- 2-3 pounds potatoes about 8-10 medium potatoes -- Yukon Gold are great here
- 1 batch vegan, healthy replacement for mayonnaise — or sour cream">Beannaise - a quick homemade mayo replacer, or use 1/2 cup of mayonnaise -- but this recipe tastes much better and is healthier with Beannaise
- 1 medium stalk celery chopped (about 1/2 cup)
- 1-2 red bell peppers chopped
- Optional: 1 cup cashews
- Optional: cut-up tofu dogs
- Optional: quartered artichoke hearts
- Optional: asparagus cut into 1 inch pieces
- Optional: olive slices
- Optional: cabbage chopped small (uncooked is fine)
- Optional: spinach
- Optional: summer squash / zucchini
- Optional: spices herbs, fresh parsley, dill weed!
- Optional: chopped pickles
- Put eggs in a pot of cold water. Heat to boiling; lower heat. Simmer for 15 minutes. Pour out the water, add ice cubes and cold running water. Peel the eggs. Chop them, or slice them twice with an egg slicer, slicing in two different directions.
- While the eggs are cooking, chop the potatoes into half-inch cubes. Put in a pot. Add enough cold water to cover the potatoes. Heat to boiling. Boil 10 to 12 minutes, until the potatoes pierce easily with a fork. Drain.
- While the potatoes are boiling, make the beannaise.
- Put all of the ingredients into a big bowl. Stir thoroughly.
- Serve right away, or chill it for several hours before serving.
This sounds really yummy but I think I’d have a hard time selling it to older son, who only seems to like potato salad in one way I’ve prepared it and expects it to always be the same.