Potato salad is usually a heavy dish, overloaded with fat and calories. This potato salad is lighter, healthier and some would even say, tastier than the original version. I like to use baby potatoes because of their mild and lighter flavor, but you can certainly try this salad with the regular potatoes, too.

Baby potatoes, cooked ,chilled, and quartered,  3 cups

Purple onion, chopped, 1-2 large

celery, chopped, 1 stalk

garlic, minced, 1 clove

mustard, 2 tbsp

olive oil 1/3 cup

salt and pepper to taste

optional: parsley, 1/4 cup

optional: eggs, hard-boiled and chopped, 2

Mix the onions, the potatoes and the celery. In a separate bowl, mix the oil, the mustard, the garlic and parsley, if using it. Pour the liquids into the potato mix. If using eggs, add them now.

image: Suat Eman

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