Jump Into Spring With This Healthy Potato Salad Recipe

At one point, we have all tried a potato salad that really doesn't hit the spot. Too creamy, too much mayonnaise, too fatty, or just too store bought? Yes, we've tried them all. Potato salad is something that should be fresh, fun, and light. Packed with plenty of vegetables from the Poway Farmer's Market, this recipe will get you on track with your spring entertaining goals. Keep this recipe in your back pocket and you'll never watch the potato salad bowl be lonely again. Plain and simple, this bowl of potato salad will be gone. Yummy.

Prepare it for a barbeque, wedding shower, graduation celebration, or even a birthday party. It can be whipped up and ready to cool within an hour.

Gather at the Poway Farmer’s Market:

10 to 12 red potatoes, quartered

1 head celery, finely dicing the heart, leaves, and several stalks

1 bunch flat leaf parsley, chopped

1 bunch green onions, chopped

1 red onion, diced

1 bunch fresh dill, chopped

1 dozen eggs, hard boiled and sliced

Ingredients from the Cabinet or Local Grocery Store:

Salt/pepper

1 container "stone ground" deli mustard with horseradish, *do not substitute, this ingredient makes the dish*

2 tablespoons mayonnaise

Directions:

1. Boil potatoes until medium soft, careful not to over boil them. It's best to judge by texture, not time, as everyone uses different sizes of potatos. However, they should boil for about 20 minutes and should be soft as a knife slides into them.

2. Concurrently, boil the dozen eggs. Add salt to the water to make the shells peel off easily. Eggs should boil for about 20 minutes. To test if they are done, pull one out and spin it. Stop it with your hand, lightly. If it continues to spin, that means the yolk is still spinning inside and needs to boil longer (about five minutes). If the egg stops completely, it is done. Pull all the eggs out and run under cold water or in an ice bath.

3. Drain potatoes and add chopped parsley, dill, celery, red and green onions. Add the two tablespoons of mayonnaise and at least five tablespoons of mustard. Carefully mix and combine ingredients, folding gently together. Eye the amount of wet ingredients you may need, everyone's mixture should suit their taste. Salt and pepper to taste.

4. Wait to unpeel and boiled eggs until last. Peel, rinse, and slice. Sprinkle on top of the potato salad and fold together only one to three times more so as not to break the eggs up too much.

5. Cool in the refrigerator, covered, for 20 to 30 minutes and serve.

This family favorite doesn't have to come from a grocery store any longer. Savor the taste of Southern Americana with homemade potato salad. At least one, or more, of your neighbors and guests will either ask for the recipe or shout their jubilation for the amazing flavor. 

Bonus Tip: When using more mustard as apposed to mayonnaise, the potato salad takes on a lighter, healthier flavor versus creamy, heavy, and un-diet friendly. Deli mustard is flavorful and uses more "whole grain" mustard seed than any other type. This condiment is a healthier choice, not filled with high fructose corn syrup, so load up.

Pair this dish with grilled turkey or read meat burgers, sausage or hot dogs, even chicken. It's the perfect dish to help enjoy our beautiful Poway weather.