As many of you know, we recently relocated to the South. Our move happened to fall on Midsummer, which is better known as the summer solstice. While not a huge deal here in the USA, in Sweden (which is where my mom is from) people go all out celebrating. While massive amounts of liquor are usually consumed, standard summer fare is served consisting of boiled potatoes and pickled herring. The potato salad below offers a nice twist on traditional Midsummer dishes. I make this potato salad year round, and it is especially great for those of you who do not like the typical mayo-based potato salad.
Swedish potato salad with cucumber and red onion
Serves 10
141 calories/6 grams of fat/3 grams of fiber per serving
3 Weight Watchers Points per serving
Ingredients
6 medium sized red potatoes, skins on, well-scrubbed, cubed into large chunks
1 cup English cucumber, skin on, diced
¼ cup red onion, diced
1/2 cup red-wine vinegar
¼ cup canola oil
1 tsp salt,
1 tsp pepper
1 tbs fresh parsley, chopped
Directions
-Boil cubed potatoes until fork tender (about 10 minutes once they start to boil).
-Drain and return to pot.
-In a small bowl, mix remaining ingredients.
-Pour mixture over hot potatoes. Lightly toss until well mixed.
-Allow salad to cool, and then refrigerate overnight.
Healthy meals to nourish your mind.
This is similar to a Moroccan potato salad we like to make for the lack of mayo. No onions or cucumbers, just the potatoes cubed small with olive oil, fresh garlic, lemon juice, salt and quite a bit of cumin.
ReplyDelete