Typically, potato salad isn’t the healthiest side dish. With mayonnaise and white potatoes, most recipes leave much to be desired, nutritionally speaking anyway. Thankfully, though, the Quarter-Life Cooks and founders of BigGirlsSmallKitchen.com have a tempting take on the classic recipe perfect for summer barbeques and even fall dinner parties. The best part, though, is that this recipe is not only healthy (it’s mayo-free and blue potatoes pack quite an antioxidant punch) but also extremely easy to make. We love it so much we’re thinking of making this a new Thanksgiving dinner staple as well!
Warm Blue Potato and Green Onion Salad
1 pound small blue potatoes, halved
2 tablespoons olive oil
1 large garlic clove, minced
3 green onions (scallions), white parts thinly sliced, green parts cut into 2 inch pieces
2 tablespoon sherry vinegar
2 tablespoons chicken or vegetable stock
1/4 tsp salt
Bring a medium pot of salted water to boil. Cook the potatoes until al dente, or nearly cooked through but still slightly firm. This will likely take about 5-10 minutes, but test with the point of a knife as you go. Drain the potatoes.
In the same pot, over medium heat, add the olive oil, garlic and white part of the scallions. Sauté until the garlic begins to brown, about 1 minute. Add the vinegar, stock and salt and bring to a boil. Simmer for 1 minute. Add the potatoes back to the pot and cook for another minute or so. Off the heat, add the green part of the scallions and toss to combine. Serve immediately.