Potato Salad Anyone?

I have not one, but TWO potato salad recipes for those of you looking for variations on the beloved classic. Say what you will about potatoes, but I dig 'em and hope you'll curb your low carb, low glycemic index diet in order to give these recipes a try.

Adapted From: Canadian House & Home (May 2014 p.132)

#1: Potato and Artichoke Salad

• 2 lbs potatoes sliced in half 
• 2 cups of canned artichokes drained of their oil/water
• 2 T dill, finely chopped
• 2 cups parsley, chopped
• 1/4 cup olive oil
• 3 T white wine vinegar
• 1 clove of garlic, minced
• Salt and pepper to taste

Method

Boil the potatoes in a large pot of water until tender, about 12-15 minutes. Drain potatoes and cool with cold water for about 5 minutes.

In a large bowl, whisk the vinegar, oil, garlic, salt and pepper until combined. Toss in the potatoes, artichokes, dill and parsley, ensuring all ingredients are coated well.

#2: Cucumber and Potato Salad

From: http://www.chatelaine.com/

Ingredients

• 750g fingerling potatoes sliced into 1/4" rounds
• 3 mini cucumbers sliced into 1/4" rounds
• 3/4 t salt
• 1/4 cup vegetable oil
• 3 T white wine vinegar
• 1/4 cup chopped flat leaf parsley
• 1 T chopped dill

Method

Boil the potato rounds in a large pot of water until tender, about 12-15 minutes. Drain potatoes and cool with cold water for about 5 minutes.

Rub the cucumber slices with a 1/2 teaspoon of salt. Let stand until water begins to seep out of the cucumbers, about 10 minutes. Place cucumbers into a strainer to allow the liquid to drain.

Whisk oil, vinegar and the remaining 1/4 teaspoon of salt in a large bowl. Add the dill, potatoes and cucumbers into the bowl and toss well.