Patriotic Red, White & Blue Potato Salad [+ 10 Healthy BBQ Recipes for Summer]

Chris MacKinnon — Thu, 21 Jun 2018 08:00:33 +0000

A patriotic potato salad fit for any summer holiday or BBQ! Gluten-free, packed with vegetables, and lower in calories than classic potato salad, my recipe will be your new go-to for summer side dishes.

For some, a barbecue wouldn’t be the same without burgers and dogs. For my family, firing up the grill means they’ll be making some space on their plates for my homemade potato salad. The welcoming blend of colors, textures and flavors would please any crowd. For your 4^th of July festivities why not try cooking up red, white, and blue-ish potatoes (I know they are really purple, but you can use your imagination!) No matter how you slice it, these potatoes are more than patriotic…potatoes provide comfort all year-round. Rich in potassium, fiber, vitamin C and a host of powerful antioxidants, this cost-effective vegetable is easy to prepare, shop for, and store. Depending on how you prepare them and what they’re served with, potatoes also have a great calorie to comfort ratio: weighing in at only 67 calories for about a ½ cup serving, this nutrient-rich carb can please your palate and pant size at the same time.

And be sure to check and see what my blogger friends are bringing to their summer parties — their delish recipes are linked below along with links to where you can find them on Instagram.

For more of my recipes along with nutrition news you can actually use — please follow me on Instagram @bonnietaubdix. Come by and say hi!

Patriotic Potato Salad

Ingredients:

1/2 pound each of red, white and purple potatoes

½ cup cherry or grape tomatoes (sliced in half)

¼ cup yellow bell peppers

¼ cup shredded carrots

¼ cup reduced-fat (light) mayonnaise

2 tablespoons fresh chopped parsley

¼ teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

Medley of chopped fresh herbs (dill, parsley, mint, etc.) optional

Directions:

Place potatoes in a microwave-safe dish; microwave on high for 9-11 minutes or until tender (so that the tip of a pairing knife can be slipped into the center of a potato without resistance.)

Remove from microwave and when potatoes are cooled, cut into pieces.

In a large bowl, combine the remaining ingredients. Add potatoes and gently toss to coat.

Serve warm or cover and refrigerate for at least 1 hour before serving.

Yield: 6 servings.

Note: This recipe was tested in a 1,250-watt microwave.

Nutritional Facts: 1 serving (2/3 cup) Calories 140, Total fat 3.5g, Cholesterol 5mg, Sodium 140mg, Total Carbohydrate 25g, Sugar 2g, Fiber 2g, Protein 3g, Potassium 487mg