Potatoes are part of a heart healthy diet. Nutritious spuds are fat free with no cholesterol. Try these 5 guilt-free potato salads!
Grilled Cheese Steak Potato Salad
Ingredients
1 1/2 lbs boneless sirloin or ribeye steaks
4 medium-sized potatoes, peeled and cut into 1/2-inch slices
1 Vidalia onion peeled and cut into 1/2-inch slices
1 large red bell pepper, cut in half
8 ounces aged cheddar cut into 1/2-inch cubes
marinade
1/4 cup olive oil
1 Tablespoon garlic paste or minced garlic
1 Tablespoon oregano
1 Tablespoon red wine vinegar
Dressing
1/4 cup olive oil
3 Tablespoons red wine (Pinot Noir or Merlot)
2 Tablespoon red wine vinegar
1/2 teaspoon vigneron salt
1 Tablespoon chopped fresh basil
pepper to taste
oil for grilling
salt and pepper to taste
Instructions
Place marinade ingredients in a resealable bag. Add steaks and shake to cover meat. Refrigerate for an hour.
Oil grill. Heat grill to high heat. Place vegetables on one side of grill. Brush vegetables with oil and season with salt and pepper. Cook approximately 5 to 8 minutes per side until tender and show char. Do not overcook. Remove as each reaches desired doneness. Potatoes should be firm but not hard in the middle.
While vegetables cook, place steaks on the other side over direct heat. Cook to desired doneness, flipping once. Approximate times are 6 minutes per side internal temp should reach 160 for medium. Pull steaks at 150 or 155 and rest to reach desired temperature.
Whisk together dressing ingredients. Set aside.
Slice cooled steak and vegetables to desired size. Sprinkle meat with additional vigneron salt if desired. I recommend it!
Mix together steak, vegetables and dressing. Add cheese. Serve immediately or chill for later.
Honey Mustard Potato Salad
Ingredients
2 pounds gold potatoes(I used the baby gold Idaho® potatoes)
1 cup diced celery
1/4 cup diced red bell pepper
1/4 cup diced onion
1/4 cup olive oil
2 tablespoons whole grain mustard
1 tablespoons honey
1 teaspoon horseradish
salt and pepper to taste
Cook potatoes until tender. Drain and cool. Peel and cut into 1/2-inch pieces.
Mix together potatoes, celery, onions and red peppers.
Whisk together oil, honey, mustard, horseradish, salt and pepper. Toss with potato mixture. Chill.
Lemongrass Ginger Potatoes
2 cups cooked yukon gold, red or white potatoes
1 tablespoon Lemongrass
1/2 teaspoon Fresh Dried Ginger
2 tablespoons olive oil
salt and pepper to taste
Mix together all ingredients. Serve chilled.
Ham and String Bean Potato Salad
Ingredients
2 medium potatoes, cooked peeled, cubed
1/2 cup bush beans, green, yellow or purple cut into 1/2-inch pieces
4 ounces cooked ham steak, diced
2 Tablespoons green onion, thinly sliced
Dressing
1/4 cup light sour cream
2 Tablespoons light mayonnaise
2 Tablespoons milk
1/2 teaspoon fresh thyme
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon freshly grated black pepper
1/8 teaspoon onion powder
Instructions
Mix together potatoes, beans, ham, green onion, thyme
In a separate bowl, mix together dressing ingredients
Fold in dressing.
Serve chilled.
Turmeric Lime Roasted Potato Salad
Ingredients
4 large Idaho Potatoes, peeled and cut into 1-inch pieces about 2 1/2 pounds
1 teaspoon coriander seed powder
4 cloves roasted garlic, smashed
2 Tablespoons olive oil
1 teaspoon turmeric
1/4 teaspoon salt
1/2 teaspoon cumin
2 Tablespoons fresh squeezed Lime juice
Instructions
Whisk together lime juice, oil and spices in a large bowl.
Add potato pieces, toss to coat.
Spread as a single layer on a sheet pan.
Bake at 350 for 20-25 minutes turning occasionally. Roast until desired crispy outside is achieved, keeping inside tender.
Serve warm or cold.
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