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  1. Tuesday, June 21

    A Healthy Twist on Classic Potato Salad

    When I discovered my next Newman’s Own “Own It” recipe challenge with Martha’s Circle involved utilizing one of their salad dressings, I immediately knew what I was going to make. Back when I was first married and still learning how to cook, Nate’s Gram Maynard was the one to teach me how to make potato salad. I loved her potato salad. Simple and classic, it always hit the spot. Not too sweet and not filled with too many surprises. (I’m not a big fan of surprises in potato salad.)

    Gram had a trick, one that I have never forgotten and have always used since. Once the potatoes are cooked and cut, instead of using vinegar, she would toss the potatoes in Italian dressing. You get your vinegar in there, along with a bunch of built-in seasonings. It’s a genius idea that I absolutely love.

    Since I needed to also add a “twist” to my potato salad recipe, I decided to go for a healthy twist. In fact, I went for three healthy twists on this classic!

    1. Replace the bulk of the mayonnaise with fat-free yogurt…less fat and the health benefits of yogurt to boot!
    2. Leave the skins on the potatoes…that’s where are all the vitamins are!
    3. Throw in some cauliflower…easily hidden, most people won’t even know it’s there (Nate didn’t notice after eating a whole serving) and this nutrient-packed veggie adds an additional healthy kick to the salad.

    And guess what? This healthier version of the classic potato salad tastes just like…potato salad! Go figure. Seriously, it tasted just like the much less-healthy version I used to make. These twists are here to stay!

    Classic Potato Salad with a Healthy Twist
     
    Prep time
    Cook time
    Total time
     
    Author:
    Ingredients
    • 3 pounds potatoes of your choice (I used russet this time around)
    • 2 hard boiled eggs, peeled and chopped small
    • 1½ cups cauliflower, chopped then steamed
    • ½ cup finely chopped sweet onion
    • ¼ – ½ cup Newman’s Own Lighten Up Italian Dressing
    • ⅓ cup mayonnaise
    • ⅔ cup fat-free strained Greek yogurt or other thick yogurt
    • ½ Tbsp. yellow mustard
    • ⅛ tsp. dry mustard
    • ½ tsp. salt
    • ¼ tsp. pepper
    • ¼ tsp. paprika
    Instructions
    1. Chop unpeeled potatoes into 1″ cubes. Add to a pot and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced by a fork but not falling apart. Drain potatoes and put in refrigerator until cool. Feel free to fish out potato peels that have fallen off any potato pieces…some of them may do that after cooking.
    2. Mix together the potatoes, eggs, cauliflower and onion. Pour Italian dressing over the mixture and toss to cover.
    3. Mix together mayonnaise, yogurt, mustard, dry mustard, salt, pepper and paprika. Add to potato mixture and stir to combine.
    4. Place in a serving bowl and sprinkle with paprika. Eat!

    P.S. Part of my participation in this project with Martha’s Circle was my recipe featured in a Newman’s Own advertorial in Everyday Food (kind of like the last recipe I did with them, which appeared in Martha Stewart Living).

    CHECK. IT. OUT. My name, blog, recipe and photo are on the inside front cover of the July issue of Everyday Food! Somebody pinch me! Get out there and get a copy for your scrapbook! 😉


  2. Thursday, November 18

    Thanksgiving Prep: Sweet Potato Souffle

    I don’t have much to say about this recipe except that it’s wonderful. I discovered sweet potato souffle last year when my friend Mindy made it for our Thanksgiving dinner. She got the recipe from her sister who got from a friend who got it from a friend and, well, you get the idea. It’s one of those recipes.

    Well, for whatever reason, this recipe was not in my recipe box. But that situation has been remedied. The sweet potato souffle recipe now has an honored place in my {virtual} recipe box and is one of my favorite Thanksgiving dishes…along with my great-grandmother’s cranberry slush. (What? You haven’t had cranberry slush yet? Better get it on your Thanksgiving menu plan, folks. Trust me.)

    Note – I have adapted this recipe a bit from what I posted last year, after making it twice myself. Go with this version.

    Sweet Potato Souffle
     
    From Someone Somewhere...with a few Jane Maynard adaptations
    Author:
    Ingredients
    • Base:
    • ¾ cup sugar (over the years I've reduced this to ½ cup and it's sweet enough for us)
    • 3 eggs
    • 5 roasted and mashed up sweet potatoes (I usually do 6)
    • 1 Tbsp. vanilla
    • 6 tablespoons melted butter
    • ½ tsp. salt
    • Topping:
    • 1 c. brown sugar
    • ⅓ c. flour
    • ⅓ c. butter, either softened to room temp or cut into a bunch of little chunks
    • 1 c. chopped pecans
    Instructions
    1. Preheat oven to 350ºF.
    2. Mix the "Base" ingredients together in a medium-large bowl. Spread in a 9x13 pyrex dish.
    3. Mix together the brown sugar, flour and butter with a pastry blender or fork until crumbly.
    4. Mix in the chopped pecans, then spread topping evenly over the sweet potatoes. I like to use the pastry blender even after adding the pecans to crunch them up a bit more.
    5. Bake for 30 minutes at 350 degrees.