Tomorrow I will be hittin’ a few barbecues and exercising willpower! I just love potato salad and just can have seconds…and thirds…and sometimes fourths. (I of course wait a few minutes inbetween…haha) Did you know willpower is like a muscle? The more you use it, the stronger it gets! To develop willpower, practice saying no to the things that are not good for you, and over time, you will find it easier to do. So please don’t be offended if I’m not eating a lot of your awesomely, tasting, yummy potato salad…I’m exercising my willpower!!!
But that also brings me to a healthy potato salad recipe for you! I can’t wait to make it and take it with me! I am going to be making mine red, white, and blue for fun but also to nourish. Remember, we eat to nourish, not to just fill ourselves up.
So to nourish, I will be adding the red bell peppers, but I’m also going to throw in some chopped cauliflower and beets. Beets are soooo nutritious. (I will be writing about those soon.) I love using fresh lemon juice, and remember that its a digestive aid so it’s always great to have in your recipes. If it’s too overpowering, you can always use cider vinegar, which is also good for you. I always suggest to use less salt than a recipe calls for just in case it’s too much. You can always add more if needed. Have fun with this and experiment with veggies and different herbs that you love!!!
Have a fun and safe 4th of July!
Herbed Potato Salad with Lemon-Olive Oil Dressing
- 2 pounds red-skinned potatoes, peeled, cut into 1-inch pieces
- 1/4 cup extra-virgin olive oil
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped beets
- 1/2 cup fine chopped cauliflower
- 1/4 cup fresh lemon juice
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh mint
- 2 teaspoons salt
- 3/4 teaspoon ground black pepper
Steam potatoes just until tender, about 10 minutes. Transfer potatoes to large bowl. Add oil to potatoes and toss to coat. Mix in onion, bell pepper, beets, cauliflower, lemon juice, basil, mint, salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)