19 Jun Recipe Redux: Still delicious, now more nutritious, Sweet and Spicy Potato Salad
With summer in full swing, it’s the perfect time to invite potato salad back to the table- the picnic table, that is- as long as it’s this month’s Recipe Redux: Still Delicious, Now More Nutritious, Sweet and Spicy Potato Salad.
Tossed in a sweet and spicy vinaigrette made with extra virgin olive oil, red wine vinegar, honey and cayenne pepper, fork-tender fingerling potatoes, crunchy grilled sweet peppers and fragrant fresh basil strips come together to create a palatable potato salad that’s portable, to boot. Steering clear of mayonnaise means you’re not only cutting fat but also eliminating the risk of food poisoning which is a constant concern when packing a picnic.
Tasting just as good cold or at room temperature and working well with a wide variety of main dish accompaniments, this potato salad may become a go-to al fresco favorite this summer, especially when you learn about all the health benefits it brings to your body.
Dust off the picnic basket and invite potato salad along to the party once again with this month’s Recipe Redux: Still Delicious, Now More Nutritious, Sweet and Spicy Potato Salad.
Healthy highlights of this month’s Recipe Redux: Sweet and Spicy Potato Salad include:
- Sweet peppers- pack a powerhouse of benefits to the body including Vitamin C, thiamine, Vitamin B6, beta carotene and folic acid. Red peppers also contain lycopene which may help protect against heart disease and cancer.
- Cayenne pepper- can reduce inflammation in the body, promote cardiovascular health and aid in weight loss.
- Red wine vinegar- may help reduce fat production, increase rate of calcium absorption and decrease cholesterol levels in the body.
- Honey- antioxidants contained in honey can provide you with protection from cellular damage and chronic diseases.
- Fresh basil strips- rich in blood clotting vitamin K as well as Vitamin A, magnesium and manganese.
- Fingerling potatoes- with the skin on are a great source of dietary fiber which protects you from colon cancer and can lower your cholesterol. Also contain vitamin C and potassium.
- Olive oil- a healthy monounsaturated fat (MUFA), when used in moderation.
Recipe and food photography by Sydne George.
Recipe Redux: Sweet and Spicy Potato Salad
(serves 8, as an accompaniment)
24-ounce bag Gourmet Petite Mixed Fingerling Potatoes (Albertsons)
2 cups sweet mini peppers (red, orange and yellow), stemmed, cored and cut in half horizontally
2 cloves garlic, minced
½ cup (packed) fresh basil leaves, sliced into thin strips
3 tablespoons extra olive oil
2 tablespoons red wine vinegar
2 teaspoons honey
1/8 teaspoon cayenne pepper
Dash of salt
Freshly ground pepper, to taste
Wash and cut potatoes into bite-sized pieces.
Bring a medium-sized pot of salted water to a simmer over medium-high heat.
Cook potatoes, just until fork tender, about 6 minutes.
Remove from stove and let cool in colander in sink.
Transfer to large sealable plastic bag and refrigerate until ready to assemble salad.
Preheat grill to medium high heat.
Place grill basket on preheated grill.
Grill sliced sweet peppers and minced garlic in grill basket, brushing lightly with olive oil and turning when necessary.
Remove from heat and let cool.
Slice grilled peppers into thin slices.
In a small jar combine olive oil, red wine vinegar, honey, cayenne pepper, salt and pepper.
Shake to combine.
In a medium mixing bowl, combine potatoes, peppers, basil strips.
Add dressing and toss until incorporated.
Comparison of Traditional Potato Salad with Sweet and Spicy Potato Salad
Traditional Potato Salad weighing in at close to 360 calories, 20 grams of fat and 170 mg of cholesterol
while its picnic-ready Recipe Redux: Sweet and Spicy Potato Salad waltzes in at just over 130 calories, 5 and ½ grams of fat (mostly monounsaturated) and 0 grams of cholesterol.