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.
