It’s summer folks, and if you’re anything like me and my family, you’re doing a lot of BBQ’s and picnics. We seriously eat more outdoors in the summer than we do indoors. So, it’s pretty handy to have a potato salad in the recipe file that I can turn to. I mean, what says American BBQ/Picnic more than potato salad?? This one is pretty darn tasty without being heavily loaded with calories (like most potato salads). I’ve cut out the mayo altogether, and substituted blended cottage cheese. This worked like a charm and I promise that you nor your BBQ guests (if you choose to share) will even know there is a difference. The spices and herbs flavor the salad up beautifully so that it doesn’t taste bland. I must also add that I like that this potato salad can be served warm or at room temperature. That means that we don’t have to make it WAY in advance and then let it refrigerate for hours (although I did eat the leftovers out of the fridge the next day and they were tasty cold too). While some people are super at planning ahead, others of us tend to rely on last minute recipes. This one qualifies as such. Now, let’s get outside and start eating some yummy summertime foods.
Warm Red Potato Salad
Heavily Adapted from Paula Deen
8 medium red potatoes
1/4 cup chopped fresh parsley leaves
1/4 cup chopped green onion tops
3 hard boiled eggs, chopped
1 teaspoon lemon-pepper seasoning
2 tablespoons seasoning salt (I used Santa Maria Seasoning)
1 tablespoon Dijon mustard
1/4 cup light sour cream
1 cup cottage cheese, 2% milkfat
In a large pot, boil the potatoes with the skins on for 15 to 20 minutes until tender. Let the potatoes cool just to the touch and cut into cubes.
In a food processor, combine the remaining ingredients except green onion tops and chopped eggs. Process until smooth. Fold in green onions and eggs. Add to the potatoes and mix gently.
Serve at room temperature.
Nutritional Information (Per Serving = Approx. 1 Cup)
Fat: 2.7g (1.2g = Sat.)