You gotta bear with me here…
I am just not quite ready to submit to pumpkin spice everything. Give me one last chance at summer inspired food. Does the fact that I am still in vacation mode count?! Even though the temperatures are barely breaking 60 around here, it is still summer in my book. I repeat, it is still summer. I have almost two weeks of summer to enjoy, and I am going to take advantage of every, single one of those summer days. Winter will be upon us in no time up here in the Midwest. SO. NOT. READY.
In the mean time, I’m going to spend these next couple weeks grilling and eating all my favorite summer foods. First up on the menu: potato salad. One of my favorite foods to pair with a juicy burger or a pulled pork sandwich is some creamy potato salad. The downside for me has always been the copious amounts of mayo and empty calories. I’ve experimented with a few versions of my healthier potato salad and we finally have a winner.
My healthier potato salad use red and golden potatoes. I like a little variation in mine but you could use almost any potato. These potatoes should be cut into three quarter inch cubes. Then you can toss them into a pot of salted water.
While the potatoes are cooling, I whip together dressing. The fresh herbs and Greek yogurt really bring a bright flavor and a punch of protein. I highly suggest making your own ranch dressing, it makes all the difference. If you are really short on time some acceptable substitutions would be Greek yogurt ranch dressing or you could add a ranch seasoning packet to equal parts sour cream and plain Greek yogurt.
Skinny Ranch Potato Salad
Ingredients
- 1 pound potatoes (golden or red), 3/4 inch cubes
- 1/2 tablespoon salt
- 1/8 cup chives
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon dill, fresh
- ¾-1 cup Greek yogurt ranch dressing
- ¾ cup frozen corn, thawed
- 1 scallion, finely chopped
Instructions
- Place chopped potatoes in a large pot and cover with cold water. Add a large pinch of salt. Bring water to a boil and then reduce heat to simmer.
- Cook potatoes for 15-20 minutes, or until fork-tender. Drain the potatoes. Rinse potatoes with cold water.
- Spread potatoes over a large baking sheet, and place in the refrigerator for 20 minutes to cool.
- In a large bowl, combine chives, mustard, vinegar, dill, and ranch dressing of choice. Mix well.
- Add the cooled potatoes, corn, and scallions to the dressing mixture. Lightly toss until well coated. Place in the refridgerator until ready to serve.
