This is like your grandma’s potato salad, only its base is made with mustard instead of mayo. One tablespoon of mayo has 94 calories, while mustard only has 10 calories! Plus, cold potatoes have resistant starch that increases your body's ability to burn fat. Because resistant starch controls your blood sugar, it will fill you up and keep you satisfied.
- 2 pounds small new potatoes, sliced
- 1 tbsp salt
- olive oil cup 1/4
- 1/3 cup lightly packed fresh parsley, roughly chopped
- 1/3 cup chopped green onions
- 2 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 2 cloves garlic
- freshly ground black pepper, to taste
- 3 stalks celery, chopped
1. In a large saucepan or Dutch oven, combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
2. Reserve 1/4 cup cooking water, then drain. Transfer potatoes to a large mixing bowl.
3. In a small food processor or blender, combine the olive oil, parsley, green onions, lemon juice, Dijon mustard, garlic, and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces, then drizzle in the reserved cooking water and blend until emulsified.
4. Drizzle the potatoes with the herbed olive oil mixture and mix well. Let the potatoes rest for 10 minutes, tossing every few minutes.
5. Add the celery to the bowl, along with a couple tablespoons each chopped parsley and green onions. Toss again. Season to taste with salt and pepper and serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours but will keep well in the refrigerator for about two days.
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This recipe was recently featured in The Truth About Turkey Burgers and If They’re Really Worth Your Money.