There’s a first time for everything: Eating rhubarb. Making steamed buns. Eating cool, creamy potato salad.
Yeah, you read that right. I only recently had my first bite of creamy potato salad. My aversion to mayonnaise (sorry, I know some of you think it’s good, but I find it repulsive!) had always prevented me from enjoying this delicious salad. Until now.
I was flipping through a recent issue of Food+Wine when I saw this idea. It looked like a normal potato salad, but it used hummus and yogurt. And, most notably, no mayo. It immediately got added to my “to try” list.
So one night we decided to grill up some burgers, and I knew that it was the perfect time to try this salad. I mixed it up, but I have to confess it looked so much like the potato salads that I’ve been avoiding all these years that I was a little hesitant to take a bite. (Which was ridiculous, since I made the stuff and I knew that there was absolutely no mayonnaise in it.)
So I took a small nibble. And it. was. awesome. I mean, we were lucky that there was any left by the time the burgers were done – I couldn’t keep out of it! For those of you who hate mayo, this is a great substitute. Those of you that do eat mayo will enjoy it too – Shawn said that it actually tastes very similar. It’s cool, creamy, and slightly tangy. The hummus flavor isn’t nearly as pronounced as you might imagine it would be, and it has a whole lot less fat (about 5 grams of fat in mine, compared to over 20 grams in traditional versions.)
[print_this]Creamy Potato Salad, Hold the Mayo
Adapted from Food+Wine
A combination of fat free yogurt and hummus make a cool, creamy sauce for this mayo-free potato salad. I used Greek yogurt to prevent the sauce from becoming to watery, but regular yogurt could also be used. Add in whatever your favorite potato salad ingredients are; this recipe is only a guideline. I do like the crunch that the celery and pickles added though – without them the salad would be too mushy.
- 4 Yukon Gold potatoes
- 1/2 yellow onion, chopped
- 3/4 cup hummus
- 1/2 cup plain fat-free Greek yogurt
- 3 ribs celery, chopped
- 2 Tbs chopped gherkins
- 1/4 cup fresh dill, chopped
- salt and pepper
Cut the potatoes into 1-inch cubes. Place in a large stockpot and cover with watre. Bring to a a boil, then reduce heat and let simmer until potatoes are tender and. Drain and let cool.
In a large bowl, combine the potatoes with the remaining ingredients, mixing well to combine. Season to taste with salt and pepper.
Approx. 193 calories, 5 grams fat, 6.5 grams fiber, 8.5 grams protein
See that plate I was using for my dinner? That’s one of the eco-friendly plates that I mentioned the other day. MarxFoods.com sent me some to check out, and I’m so excite about them! They’re renewable, sustainable, compostable, and stylish. They plates are made from palm leaves collected from the floor of the rainforest (aka they’ve already fallen off the tree!), which are compressed, dried, and molded into shape. What shape? Well, that depends on what you order – there are rounds ones, square ones, rectangular ones, and octagonal ones in a variety of sizes. My dinner up there was on a large square plate – as you can see, it was plenty big enough to hold a huge burger, corn, and a ramekin full of potato salad. The plates are very sturdy too – they didn’t give in to the weight of that ramekin at all!
They hold up really well to wet foods (I only put the salad in the dish for aesthetic purposes) but unfortunately they do get soggy if you get them really wet. So no washing and reusing them.
I definitely wouldn’t use these every day, since they are on the expensive side – about 75-cents each if you order 100 – but they’re a great alternative to paper plates if you’re having a cookout or need something tat you can throw away for some reason. I was very happy to see some of the restaurants at Taste of the Nation using them instead of paper.
You can learn more or buy some for yourself at MarxFoods.com