I grew up eating homemade potato salad. My mom would make enormous Tupperware containers full of the stuff so that we could bring it on our annual family camping “vacation” at Eastman Lake in Central California. The concoction’s primary ingredient, besides the potatoes, was Best Foods brand mayo, bought in cafeteria-sized gallon jars. Nothing fancy (or healthy) about the timeless recipe, but it tasted fantastic!
As I’ve grown older (and wiser), my eating habits have changed. However, my yearning for my childhood comfort food has not. This recipe gives the creamy texture of mayo, but with a fraction of the fat, and a whole lot of added fiber and vitamins. Hooray!
2 pounds new potatoes (I like to use a mixture of purple, red, and yellow)
2 cups frozen organic peas
3 cups densely-packed fresh spinach
1/4 cup Vegenaise mayo (I also like Primal Kitchen’s Avocado Oil Mayo)
4 cloves of garlic
2 tablespoons white wine vinegar
1 teaspoons salt
1 teaspoons pepper
2 teaspoons of fresh thyme
*Wash and cut potatoes in half.
*Boil in salted water for 8 minutes or until fork tender.
*Drain potatoes (reserving the the water) and set aside to cool.
*Reboil the water, add peas, and cook for 2 minutes.
*Add fresh spinach and cook for 30 seconds.
*Drain peas and spinach and rinse under cold water.
*Add 1/3 of the peas and spinach, along with the potatoes, to a large bowl.
*Add the remaining 2/3 of the peas and spinach to a food processor or blender.
*Add mayo, garlic, white wine vinegar, and salt and pepper to food processor. Blend until smooth.
*Pour blended contents of food processor onto the boiled potatoes.
*Add fresh thyme. Toss well.
*Add additional salt and pepper to taste.
Voila! So yummy (and healthy)!
No one says you have to give up your comfort food. Life is short! (And sometimes uncomfortable.) I certainly don’t believe in denying myself anything (within reason). But taking that once-unhealthy childhood favorite, and revamping it into a dish that I can enjoy guilt-free? That, to me, is a really good way to Live Young!
To see a video of this recipe, click HERE.