Recipes: Three versions of potato salad

Two Potato Salad With Spring Onions

Serves 6.

• 21/2 lb. small red skin and yellow potatoes

• Water to cover

• 2 tsp. salt, divided

• 1/2 c. extra-virgin olive oil or grapeseed oil

• 2 tbsp. cider or wine vinegar

• 2 tbsp. grain or Dijon-style mustard

• Freshly ground black pepper

• 2 c. chopped spring onions, white or red

• 2 tbsp. chopped fresh dill or parsley

• Lettuce leaves, rinsed, drained and chilled

Rinse and scrub potatoes and cut away any blemishes. Place potatoes in a medium-large saucepan with water to cover at least by 1 inch. Sprinkle in 11/2 teaspoons salt.

Cover pot, bring water to boil, and cook potatoes, covered, over medium-high heat for 25 minutes, or until tender when pierced with a fork. Don't cook the potatoes until falling apart.

To make salad dressing: Combine in a small bowl the oil, vinegar, garlic, mustard, 1/2 teaspoon salt and black pepper. Beat briskly with a fork or whisk until well combined. Set aside.

Drain cooked potatoes and rinse with cold water. Dry off and peel immediately. Let potatoes cool for about 5 minutes or until you can easily cut into 1/4- inch thick slices without the potatoes crumbling.

Place sliced potatoes in a bowl. Gently stir in chopped onions and the dill or parsley, mixing well. Drizzle over the salad dressing and mix well with a spatula.

Nutrition information per serving:

Calories325Fat19 gSodium995 mg

Carbohydrates37 gSaturated fat3 gCalcium78 mg

Protein4 gCholesterol0 mgDietary fiber5 g

Diabetic exchanges per serving: 21/2 bread/starch, 4 fat.

Serves 6.

• 2 lb. small waxy potatoes, such as Yukon Gold

• Water to cover

• 11/2 tsp. salt, divided

• 2 crisp apples, such as Gala, Jonagold, McIntosh or Granny Smith

• 1/2 c. mayonnaise, homemade (see recipe) or prepared

• 1/4 c. heavy cream, chilled

• 1/4 c. finely chopped onions

• 2 or 3 tbsp. chopped fresh parsley

• 2 tbsp. chopped fresh chives or dill

• Freshly ground black pepper

• Crisp, chilled Boston, red or green leaf lettuce

• 2 hard-cooked eggs, quartered

Directions

Rinse and scrub potatoes and cut away any blemishes. Place potatoes in a medium-large saucepan with water to cover at least by 1 inch. Sprinkle in 1 teaspoon salt.

Drain potatoes, rinse with cold water, drain again and set aside. Let potatoes cool for 10 minutes or until you can easily cut into 1/4-inch-thick slices without potatoes crumbling.

Rinse apples, pat dry with toweling, and dice without peeling. Gently combine apples and pickles with potatoes.

To make salad dressing: Combine mayonnaise and heavy cream in a chilled bowl. Using a hand-held electric beater, beat mixture on high speed for about 1 minute or until smooth and fluffy.

Stir in onions, parsley, chives or dill, garlic, 1/2 teaspoon salt and black pepper, and mix until smooth and blended.

Generously drizzle potatoes with more than half of salad dressing and mix well, adding more dressing if needed or desired. Chill the salad, if preferred.

Nutrition information per serving:

Calories350Fat20 gSodium695 mg

Carbohydrates40 gSaturated fat5 gCalcium68 mg

Protein5 gCholesterol95 mgDietary fiber5 g

Diabetic exchanges per serving: 1/2 fruit, 2 bread/starch, 4 fat.

Makes about 11/4 cups.

Note: If not using immediately, place the mayonnaise in a jar with a tight cover and refrigerate. It will keep for a few days, but not much longer. Use a pasteurized egg for food safety reasons, as it's used raw in the recipe.

• 1 egg yolk (pasteurized)

• 1/2 tsp. dry mustard or 2 tsp. prepared mustard

• 1/4 tsp. salt

• 1 tbsp. cider or wine vinegar

• 1 c. olive oil

• 1 tbsp. lemon juice

Direction

Combine egg yolk, mustard, salt, black pepper and vinegar in a small bowl. Using a hand-held electric beater, beat the mixture on high speed for about 5 minutes or until slightly thickened.

Once thickened, add the oil in a slow, steady stream, beating continuously.

Caution: If you add the oil too quickly, the mayonnaise may curdle. If this happens, set the mayonnaise in a bowl of warm water and beat briskly until it emulsifies again.

When all of the oil is beaten and the mayonnaise is thick and creamy, stir in the lemon juice.

Nutrition information per 1 tablespoon:

Calories99Fat11 gSodium30 mg

Protein0 gCholesterol10 mgDietary fiber0 g

Diabetic exchanges per serving: 2 fat.

Potato Salad With Tomato Salsa

Serves 6.

• 2 lb. new potatoes, white or yellow

• 1/2 c. olive or grapeseed oil

• 2 tbsp. cider, wine or balsamic vinegar

• 2 tsp. spicy mustard, or more if desired

• Freshly ground black pepper

• Pinch of salt

• 1 medium onion, chopped

• 2 tbsp. lime or lemon juice

• 1 tbsp. finely minced and seeded jalapeño chile pepper, or less if desired

• 2 tbsp. chopped cilantro or parsley

• 2 cloves garlic, crushed

• Chilled green or red leaf lettuce leaves.

Direction

Rinse and scrub potatoes and cut away blemishes. Place potatoes in a medium-large saucepan with water to cover at least by 1 inch. Sprinkle in 11/2 teaspoons salt.

Cover saucepan, bring water to boil, and cook potatoes over medium-high heat for 15 to 20 minutes, or until tender when pierced with a fork. Don't cook the potatoes until falling apart.

Drain cooked potatoes and rinse with cold water. Peel immediately. Let cool for 10 minutes or until you can easily cut into 1/4--inch-thick slices, without the potatoes crumbling. Place potatoes in a large mixing bowl and set aside.

Pour about half of salad dressing over cooked potatoes, or more if desired, mixing well but gently. Cover bowl and chill potato salad for at least 1 hour, or longer.

To make salsa: Combine in a medium bowl the tomatoes, onion, lime or lemon juice, jalapeño, cilantro or parsley, garlic, salt and black pepper, mixing well but gently.

At serving, line a shallow bowl or platter with chilled lettuce. Arrange potato salad on top of leaves and top with salsa, spreading neatly. Serve salad immediately.

Nutrition information per serving:

Calories300Fat18 gSodium650 mg

Protein4 gCholesterol0 mgDietary fiber5 g