Rae Udy

RECIPES: Party Potato Salad, Roasted Potato Salad, Potato Salad on a Stick

By Rae Udy
We all know someone who makes the best potato salad and the variety of each one is astounding.These are some of my favorites.
Party Potato Salad replaces the usual high-fat mayonnaise typically found in potato salad with creamy low-fat yogurt. Roasted Potato Salad is different and delicious with additions like whole wheat croutons, cherry tomatoes and cheddar cheese.
Potato Salad on a Stick is a fun and decorative way to serve potato salad and with only 185 calories per stick they are nutritious too.

PARTY POTATO SALAD
8 large potatoes
1 small white onion, chopped fine
4 Tablespoons olive oil
4 Tablespoons cider vinegar
1 cup low-fat yogurt
2 Tablespoons each: sweet pickle relish and mustard
½ (one-half) cup chopped celery
½ (one-half) cup chopped green pepper
12 cherry tomatoes, cut in half
Wash potatoes, but do not peel. Place in large soup pot and cover with cold water. Bring to boil and simmer about 20 minutes or until tender. Drain carefully. Immediately rinse with cold water for five minutes to help loosen skins. Drain and set aside for ten minutes. Peel potatoes (the skin should slip off easily) and cut into cubes into a large salad bowl. Combine warm potatoes, onions, oil and vinegar. Stir well. Cover and chill at least four hours. Fold in yogurt, pickle relish, mustard, celery and green pepper. Pour into serving bowl and garnish with cherry tomatoes. Cover and chill until serving. Yields eight servings.

ROASTED POTATO SALAD

¼ (one-quarter) cup red wine vinegar
2 tablespoons Dijon mustard
4 fresh basil leaves or ¼ (one-quarter) teaspoon dried basil
3 cloves peeled garlic
¼ (one-quarter) cup olive oil
3 pounds small red potatoes
3 tablespoons olive oil
salt and black pepper, if desired
1 cup cherry tomatoes, halved
1 cup whole wheat croutons
4 green onions, chopped
¼ (one-quarter) cup grated cheddar cheese
To make dressing, combine vinegar, mustard, basil and garlic in blender container and blend until smooth. With motor running, on low speed, drizzle in oil until incorporated.Set asided. Heat oven to 350 degrees. If potatoes are not of uniform size, cut larger ones to equal the smaller ones. In bowl, toss potatoes with oil and season with salt and pepper. Place potatoes in a shallow pan and roast, stirring occasionally, about 30 minutes or until tender when pierced with a small sharp knife. Cool completely. In large bowl, toss potatoes with tomatoes, croutons, green onions and cheese. Add dressing and toss again until well coated. Yields eight servings.

POTATO SALAD ON A STICK

4 large potatoes, cut into 1 1/2-inch cubes (one and one-half)
¼ (one-quarter) cup olive oil
¼ (one-quarter cup red wine vinegar
1 clove garlic, finely chopped
1 1/2 teaspoons dried oregano (one and one-half)
1 medium red bell pepper, seeded and cut into 1-inch squares
1 medium green bell pepper, seeded and cut into 1-inch squares
1 medium cucumber, cut into 1-inch pieces
16 cherry onion, cut into 8 wedges
1 cup Feta cheese, crumbled fine
In medium saucepan, add potatoes to two inches boiling water. Return to a boil and reduce heat to medium. Cook, covered, about 12 to 15 minutes or until just tender; drain. In small bowl, combine oil, vinegar, garlic and oregano until blended. In large bowl, combine potatoes, peppers, cucumber, tomatoes and onion. Drizzle with oil and vinegar mixture and toss to coat. Cover and refrigerate one hour. Thread marinated vegetables, dividing equally, onto eight bamboo skewers. Arrange on eight lettuce lined serving plates or large serving platter and top with cheese. Yields eight servings.