Mr Nut's Potato Salad

Hello loyal follower(s)

Yesterday's dinner  was a "leftovers" meal, we had many barbecued ribs left over from our trip to Mesquite Nevada and need something to go with them.  Mr nut to the rescue, with his unusual potato salad.

But first our garden has started to produce mini crops.  Take a look at the tasty strawberries and pea pods that Cyndy harvested:

If you get real close you can almost smell them,












Mr Nut used to make a potato salad that had several other vegetables in it. yesterday he revived the recipe and actually wrote it down for all to use.  Again the camera was not handy, so no pictures, but the product was excellent.

Recipe follows:

À bientôt,
Mr Nut

Mr Nut’s Potato Salad 5-9-11 revised 8-4-11 

Dressing based on recipe on page 4 of the August-September issue of Cook’s Country magazine 

Serves four

For the recipe total carbs 148-152; calories  940-971

The beauty of this recipe is the creamy taste of good potato salad is retained while the calorie count is reduced from 380 for a cup of the salad to 130 calories with no saturated fat.

Salad:

24 ounces medium unpeeled red potatoes cut into 3/4 inch pieces.  carbs108 g; calories 476

1/2 teaspoon salt 

2 tablespoons white vinegar

1 tablespoon chopped onion (sweet or red).                                         carbs  0 g;  calories 4

1/2 c. chopped celery.                                                                             carbs 1.8 g;  calories 9

2 hard boiled eggs (chopped).                              carbs  2 g;  calories 140

1/2 cup chopped radishes.                                          carbs  1 g; calories 4

1/2 cup chopped either broccoli,                              carbs 6 g;  calories 30

         Or  pea pods,    carbs  7.4 g; calories  41

         Or carrots.  carbs 2 g;  calories  8

         Or  whatever you are in the mood for

1 hard boiled egg (sliced) for top of salad                     carbs  1 g; calories 70

Paprika for color on top of salad.                     carbs  1.2 g; calories 6

Dressing: 

1/2 cup mashed potatoes.                   carbs 18 g;   calories 118

1/4 cup of  the potato water 

1/4 cup light miracle whip.                    carbs 4 g;  calories 40

1/8 cup Greek yogurt.                    carbs 4  calories  40

1 teaspoon Dijon mustard.                     carbs 0 g;  calories 5

1 1/4 teaspoon sugar.                    carbs  5 g; calories 20

3/4 teaspoon dill

1/4 teaspoon salt 

1/4 teaspoon pepper

Directions:

1. Bring the potatoes, salt and enough water to cover the potatoes with about one inch of water to a boil on high heat.  Reduce the heat and simmer until tender (about 20 minutes), 
2. Drain potatoes throughly.  Put aside 1/4 of the potato water, transfer the warm potatoes to another bowl and drizzle the white vinegar over them to evenly coat them.  Reserve 1/2 cup cooked potatoes to be used in creating the dressing. Refrigerate the rest of the cooked potatoes to cool them ( about 30 minutes).
3. Now for the dressing;  Mash the 1/2 cup hot potatoes with some of the potato water.  Add the red ingredients and refrigerate the mixture to cool (about 15 minutes).
4. Stir in the cooled dressing to the cooled potatoes, then mix in the blue ingredients. 
5. Garnish with paprika and sliced hard boiled eggs  

 Refrigerate at least 4 hours before serving