OK, so who doesn’t like potato salad? Well, as it turns out, lots of people don’t like traditional potato salad. And for more reasons than I care to enumerate on this post. But those of us who love old fashioned potato salad could argue that any potato salad worth its calories must have certain ingredients. For me those ingredients include celery, dill, onion, mustard, and of course mayonnaise! Lots of mayonnaise! But old fashioned potato salad is crazy full of calories. So in keeping with my desire to eat healthier, without forgoing every food I hold near and dear, I decided to go on a quest for a reduced fat replacement. Of course, my favorite ingredients are all in my new version, except the mayonnaise of course. But olive oil replaces the mayonnaise beautifully. (I can only go so far when I change things up, so even though green onions replace a white onion, and a bit of dill weed replaces the dill pickles, the basic flavor is still there.)

I created a potato salad that was better for me, while still containing the ingredients that I would argue in front of the Supreme Court, were mandatory in a great potato salad! (I’m certain Clarence Darrow would agree! He was known for taking on cases that were sure to be hard fought!)

Anyway, after looking at many recipes on the internet, I came up with this combination of ingredients. And if truth be known, I almost prefer my new potato salad to my old standby (on this site BTW – under Old Fashioned Potato Salad).

So I am going to leave the decision up to you. You can either prepare a potato salad that, in my estimation is the best potato salad ever invented (Old Fashioned Potato Salad) or this recipe which is healthier, but contains ingredients that, although not low calorie, are not as caloric as my old favorite. (And yes, I know. It’s almost cheating to include blue cheese and bacon in the ingredient list. Because, after all, who doesn’t like blue cheese and bacon?)

• 2 lbs. good sized red potatoes, cut into quarters (don’t peel the potatoes)
• ¼ c. extra virgin olive oil
• 2 T. white vinegar
• 1 tsp. Dijon mustard
• ¼ tsp. dill weed
• ½ tsp. seasoned salt
• freshly ground black pepper  
• 1 bunch green onions, chopped
• 2 stalks celery, finely chopped
• 3-4 oz. blue cheese, crumbled
• 5-6 slices bacon, chopped and cooked until crisp

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool to touch, and cut into small bite sized pieces. 

While the potatoes cook, in a large bowl, whisk together the olive oil, vinegar, mustard, dill weed, seasoned salt, and pepper. Add the slightly warm potatoes; toss to coat. When the potatoes are completely cool, stir in the green onions, celery, and blue cheese. Refrigerate for a couple of hours to blend flavors. Remove from refrigerator about 30 minutes before you plan to serve. Stir in the bacon and adjust the seasoning just before serving.

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There are really only 4 good reasons to make this salad. The first reason – it is more of a condiment than a true salad. In other words, you don’t have to make a huge bowl to fulfil the “salad or veggie requirement” in your meal. With this salad, an average serving would only be about half a cup. 2^nd reason – it’s quick and easy to prepare. Number 3 – it is best made ahead of time. 4^th, but absolutely not the last reason – this salad is beautiful to look at!

I started making what I refer to as “little condiment salads” probably 25 years ago. This was after my kids were out of the house and I wanted just that extra little flavor sensation to spice up an otherwise ordinary meal. (You know, the basic three course dinner – meat, starch, and veggie or salad. The holy trinity of dinner preparation.) So long ago I decided, that in some cases, a little dish of something delightful, like this tomato salad, was just the ticket. And I’ve been making this salad, or a variation (see below) ever since.

So next time you feel the meal you are planning needs a little extra touch to make it even better, give this “condiment” a try. You will love the fresh flavor and the vibrant color. Or if you know you are going to have one heck of a day, make your salad the evening before. The salad is not going to wilt or grow soggy. (That’s your job after a hard day!) In fact, it will simply be in your fridge waiting for your tired body to throw some rice in your rice cooker and cook up some pork chops. Then when the rice and chops are ready, you need merely open the fridge, take out the salad and sit down to a lovely meal. I hope you enjoy this salad as much as we do.

You know, I almost missed the most important reason you should prepare this salad. Reason number 5 – this salad is just plain delicious!

• 3 T. extra virgin olive oil
• scant 2 T. chopped fresh parsley
• 2 T. finely chopped fresh chives
• 1 T. finely chopped white or yellow onion
• 1 garlic clove, finely minced
• 1 tsp. coarse salt (I use half kosher and half smoked black pepper, but any coarse salt will do)
• freshly ground black pepper
• heaping 2 c. cherry tomatoes (red or orange) cut in half

Whisk together the olive oil, parsley, chives, onion, garlic, salt, and pepper. Gently stir in the tomatoes. Best made ahead of time to allow flavors to meld. Serve cold.

Variation: Use any of the following in place of or mixed with tomatoes: cucumber, celery, carrot, avocado, red pepper, etc. Also basil or mint can be added, along with feta cheese. A bit of fresh lemon juice is also a lovely addition. Basically any combination that appeals. The point is to keep the salad small and more of a condiment than a bowl of salad.

We first tasted remolacha when we visited Argentina a few years ago. Before that time I had never tasted roasted beets in a salad. Now it’s quite common, thank goodness. Of course, several decades ago, you couldn’t order any item in a restaurant without the plate appearing with the requisite slice of pickled beet garnish. (I still can’t eat pickled beets from a can.) But give me a salad made from beets like my sister-in laws Beets in a Lemon-Garlic Vinaigrette (on this site), and we are talking a completely different story!

And truly, there is nothing better than a fresh from the ground beet roasted with a little olive oil, salt, and pepper. A perfect side vegetable. Or mixed with greens, a simple dressing, chèvre or feta, and some nuts for additional flavor and crunch, and you have this salad which is truly fit for a king!

So especially now when beets are literally popping out of the ground and being sold in every farmer’s market in America, give this delicious salad a try. And while you’re at the farmer’s market, you might pick up a container of locally made chèvre to go in your salad. We especially love to use flavored chèvre in this recipe. Our favorite is garlic and basil.

So do yourself a favor. Support your community by buying local, and your own health by choosing organic whenever possible. If this salad doesn’t convince you that beets are a treat, then I don’t know when I’m beat and will retreat from making any further comments on the subject!

• 2 medium sized beets
• 2 tsp. + ¾ c. extra virgin olive oil, divided
• kosher salt and freshly ground black pepper
• ¼ c. red wine vinegar
• 1 tsp. Dijon mustard
• 2 tsp. honey
• 1 T. finely chopped shallots
• 1 clove garlic, minced
• ½ tsp. kosher salt or more to taste
• freshly ground black pepper
• 8 c. salad greens (I use a combination of romaine, arugula, and spring greens)
• 3 oz. chèvre (goat’s milk) cheese, room temperature (you can use feta if you prefer)
• ½ c. toasted walnut or almond pieces

Remove the tops and the roots of the beets and peel with a vegetable peeler. Cut the beets in bite sized pieces. Place on a baking sheet and toss with the 2 teaspoons olive oil and sprinkle with kosher salt and pepper. Roast in a pre-heated 400 degree oven for 30 to 40 minutes, turning once or twice with a spatula, until the beets are just tender. Remove from oven and allow to cool. Set aside.

Meanwhile place the red wine vinegar, Dijon mustard, honey, shallots, garlic, ½ teaspoon salt, pepper to taste, and remaining ¾ cup olive oil in a jar. Cover with lid, and shake vigorously to blend. Taste and adjust seasoning, if required.

When ready to serve, place salad greens in a medium sized salad bowl. Add the roasted beets, and enough salad dressing to lightly moisten all of the greens. Gently crumble the chèvre into the bowl along with the nuts. Toss lightly and serve immediately.