Learn how to make a healthier potato salad!
But there are two exceptions-pasta salad and potato salad.
I did some research and found out.
PASTA SALADTypical pasta salad is a calorie landmine-1 cup can have as much as 450 calories!
And that’s for a side dish!
But potato salad has one advantage over pasta salad-it’s almost all vegetable.
So which one would I choose?
If we’re talking about the un-healthified varieties of each, I’d choose potato salad.
I prefer it, and also the potato’s nutrients outshine those in white pasta.
Here are two guilt-free versions that deliver lots of flavor (plus more vegetables!
If you might find them, small, thin-skinned early potatoes are best in this salad.
Place potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat.
Drain and let cool for about 15 minutes.2.
Otherwise, leave the skins on.
Cut the potatoes into bite-size pieces and put them in a large salad bowl.3.
Add buttermilk, lemon juice, oil, salt and pepper; stir to combine.
Gently stir in chopped egg.
Serve at room temperature or chilled.
A colorful mix of diced bell pepper, shredded carrot and tomatoes adds vitamins and minerals.
Serve on a crisp bed of greens.
Bring a large pot of lightly salted water to a boil.
Drain and refresh under cold running water.2.
Add the pasta and toss to coat.
Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.
In her free time, Kerri-Ann likes to practice yoga, hike, cook and bake.
