Heart Health Recipe – Healthy Potato Salad

Putting the Salad Back into potato salad (a healthy potato salad recipe).

The classic mayo-based version sneaks in more than 300 calories and 23g fat—a not-so-skinny version. So, when it comes to taking care of your heart health, why not adapt your mayo version to be something better? Grab those golden potaotes… it’s time to make a HEALTHY salad everyone will love!

Classic Version (not-so-healthy)

319 calories per serving

23.5 grams total fat

648 milligrams sodium

Makeover Version (much better for your heart!)

163 calories per serving

6.4 grams total fat

286 milligrams sodium

We start with a pot of cold water, then add a tablespoon of vinegar to help the potatoes hold their shape. To make ahead, complete steps 1 and 2, and refrigerate. Toss together arugula mixture just before serving.

Ingredients

1 1/2 pounds fingerling potatoes, cut into 3/4-inch slices

2 tablespoons white wine vinegar, divided

1 cup fresh basil leaves

1/2 cup chopped fresh parsley

1.5 ounces shaved Parmigiano-Reggiano cheese, divided

2 tablespoons 2% reduced-fat Greek yogurt

1 1/2 tablespoons olive oil mayonnaise (such as Hellmann’s)

1 tablespoon roasted, salted sunflower seed kernels

1 tablespoon water

2 1/2 teaspoons fresh lemon juice, divided

3/8 teaspoon kosher salt

1 garlic clove, crushed

1 tablespoon olive oil

2 cups baby arugula

1 cup cherry tomatoes, halved

2 tablespoons fresh dill

Directions

1. Place potatoes in a saucepan; cover with cold water to 2 inches above potatoes. Add 1 tablespoon vinegar. Bring to a boil; reduce heat, and simmer 10 minutes or until tender. Drain; let stand 10 minutes.

2. Combine basil, parsley, 1 ounce cheese, yogurt, mayonnaise, sunflower seeds, remaining 1 tablespoon vinegar, 1 tablespoon water, 1 1/2 teaspoons juice, salt, and garlic in the bowl of a food processor. Pulse 8 to 10 times or until smooth. Place potatoes in a medium bowl. Add pesto; toss to coat.

3. Combine remaining 1 teaspoon lemon juice and oil in a medium bowl, stirring with a whisk. Add arugula, tomatoes, and remaining 0.5 ounce cheese; toss to coat. Place about 1/2 cup salad on each of 6 plates. Top each salad with 1/2 cup potato mixture. Sprinkle with dill.

The perfect side to your lunches and dinners with friends and family! This healthy potato salad recipe is definitely one that everyone will love!

Looking for some great healthy-alternatives for breakfast? Don’t gravitate to the cereals loaded with sugar, or the greasy, buttery bagels. Why not choose a cookie! That’s right… a breakfast cookie that will fill you up, give you energy for the day, and is even GOOD for you! Check out this recipe for breakfast cookies.