New Recipe – Ryan’s Red-Red Potato Salad

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My older brother’s birthday is the fourth of July and he requested some type of BBQ (ended up being drunken chickens), potato salad, and grilled corn on the cob for his birthday dinner. So, I decided to come up with a new potato salad recipe and try it out (nice of me to use his birthday as a testing ground for a new recipe, huh?). Anyway, it turned out to be quite a hit….everyone loved it!!! So, I thought I would share it with you. This recipe uses some light sour cream as it’s base rather than mayo…so it is a bit less fattening than your standard potato salad. I also used a unique method of cooking the potatoes that really made this dish stand out.

Ingredients:

– 2.5 Pounds of Red Potatoes
– 1 cup of Daisy Light Sour Cream (or any light or fat free sour cream…this is 40 cal per tbsp for comparison purposes)
– ½ cup of Mayo (I used Best Foods or Hellman’s mayo with extra virgin olive oil)
– 1 bunch of green onion (chives)
– 3 tbsp fresh cilantro
– 3 tbsp of Gulden’s Spicy Brown Mustard
– Salt
– Chili Powder

ingredients

Preparation:

– Dice the Potatoes into ½ inch cubes and place in large saucepan and cover with water
– Boil potatoes until they are “al dente”. This is one of the keys to making this potato salad. You want the potatoes to be firm enough that you would just barely be willing to call them done…still a little firmer than you would want to eat but close.
– When the potatoes are at the right firmness, remove from heat and drain water.
– Spray a large skillet with olive oil cooking spray or brush with olive oil and put on medium-high heat
– Add potato cubes to skillet (you may have to do this in batches depending on the size of the skillet) and sprinkle with salt and chili powder (a light dusting to cover all potatoes). See picture below

Skillet and potatoes

– Cook seasoned potatoes in skillet until there is a light crispness to the outside of each cube.
– Return potatoes to saucepan or large mixing bowl
– Add sour cream, mayo, mustard, chopped onion, and cilantro.
– Put in fridge to cool or serve it warm!!!

Final Product
Nutrition Count (approximate):

Serving Size: 1 cup
Servings per recipe: 10
Calories per Serving: 120
Fat per serving: 3 g
Protein per serving: 3 g
Carbohydrates per serving: 20 g

I hope you enjoy this recipe. Comments are welcome!

Ryan Chapman
B.A.S.E. Training
ryan@tribasetraining.com

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