This is a basic potato salad with added home made pickles that make it unique. The pickles add a tasty surprise factor that also lightens the salad up some. I made the dressing flavorful and reduced the fat as much reasonable. Equal parts of fat free sour cream, reduced fat mayonnaise, dijon mustard and apple cider make a pretty indulgent dressing that can pass as full fat. I think the purple potatoes seem a little sweeter than other potatoes and I read that they are a healthier potato for you too. Whenever I boil potatoes for something I add a banana pepper….(not the sweet banana pepper)…The banana pepper…that is plain is actually spicy. For some unknown reason if you boil potatoes with a banana pepper that is cut in half it adds the most delicious flavor to potatoes…..
Ingredients for about 10 servings
3 lbs purple potatoes – cut in large bite size pieces (depending on the size of your potatoes that might be half, quarter or more….you want the peices on the big side because they will break some when you stir)
1 Tablespoon salt – to boil potatoes
1 banana pepper – cut in half on a diagonal to boil with potatoes and then throw out
1 medium size sweet onion – chopped
2 celery ribs – chopped
1/4 cup fresh parsley – chopped
1/4 cup dijon mustard
1/4 cup fat free sour cream
1/4 cup reduced fat mayonnaise
1/4 cup apple cider vinegar
1 Tablespoon dried dill
1/2 teaspoon celery seed
1/2 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
fresh ground sea salt to taste
fresh ground black pepper to taste
1/2-1 dill pickle – preferably a home made one or one you purchased from a farmer’s market or got from a very good deli – (depending on size …….maybe around a 1/2 cup) – chopped
Directions
In a sauce pot on medium high heat add the potatoes, salt and banana pepper and boil till the potatoes are fork tender……timing will differ but mine took only 10 minutes. (I do note purple potatoes cook up faster than other potatoes.)
While the potatoes are cooking mix up the dressing in a large bowl. Mix up the dijon, sour cream, mayo and vinegar. Then add the celery seed, cayenne, dill, white pepper and mix well. Add the onions, celery, parsley.
When the potatoes are done drain them and then gently toss them in to the large bowl with the pickle chunks.
Depending on your taste you might want to adjust with a little bit of fresh ground sea salt and fresh crushed black pepper.
It’s a healthy tasty potato salad! (gets a prettier more purple color the next day)
