Who said creamy was the best way to make potato salad? I did until I started focusing on new ways to prepare some of my old recipes. I love potatoes in general so potato salad is also a favorite. However, I had to find a simple way to cut down on calories but still have a great tasting dish when all was said and done.

I think (and so does my family) that I hit the mark with my “New Kind of Potato Salad”. It still has layers of flavor and has many of the ingredients you would put into a creamy potato salad. Believe it or not, if it were not for the mayonnaise in potato salad it would be considered quite healthy. Eggs provide protein and essential amino acids. One stalk of celery has about 10 calories so eat up. Potatoes? Well, potatoes are not the villain most folks think they are regarding maintaining good health. Actually, certain potatoes have only 26 calories and are considered a complex carbohydrate which is better than simple carbohydrates like sugar or bread.

Eating potatoes the right way will help make you feel full quicker and will satisfy your taste buds. So, put away the mayonnaise and pick up Gazebo Room Greek Salad Dressing and Marinade. This is a light delicious dressing that adds tons of flavor to every dish I include it in. Potatoes can act like a sponge and will soak up the dressing so you can limit additional salt. Limiting salt is always a good thing.

If you are a potato lover like me but want to find a healthier way to eat them, try my New Kind of Potato Salad. I think you will pleasantly surprised.

A New Kind of Potato Salad

Ingredients:
1 lb red potatoes cut into bite size pieces
2 stalks of celery sliced
4 boiled eggs chopped
1 12 oz bag broccoli florets
¼ cup sun dried tomatoes chopped
1 tbsp brown mustard
1 tbsp fresh parsley chopped
1 tbsp fresh basil chopped
1 tsp dill
½ tsp salt
½ tsp pepper
½ tsp Adobo seasonings
½ cup shaved parmesan cheese
½ cup Gazebo Room Greek Salad Dressing and Marinade

Add eggs and a pinch of salt to a pot of water. Bring to a boil and cook for 5 minutes. Remove from stove and run cold water over eggs. Let cool for 5 minutes then chop and set aside.

Bring 4 quarts of water to a boil with a pinch of salt. Add Broccoli and cook for 3 minutes. Remove broccoli and place in an ice bath to stop the cooking process.  Drain broccoli from ice bath and set aside. Bring broccoli water to a boil again and add potatoes. Cook until fork tender. Be sure not to over cook the potatoes or they will get mushy when you mix the ingredients. Drain potatoes and place in a large bowl. Whisk together the brown mustard and salad dressing then pour the mixture over the potatoes while they are hot so that the potatoes will absorb some of the dressing. Let the potatoes rest for 5 minutes. Add remaining ingredients and stir gently. Serve warm or slightly chilled.

Sprinkle additional cheese on top if you really like cheese.