swanlogo2.jpg (2420 bytes)No Guilt Potato Salad


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My husband's potato salad has always reigned supreme in our family. This recipe has him worried about his ranking :-) I modified this recipe from one developed by the California Avocado Commission simply to fit ingredients that I had in the house. It is still delicious, healthy, and perfect to take to a summer picnic or potluck all year long. Enjoy!

  • 8 medium Yukon Gold potatoes, unpeeled and cut into 1 inch cubes
  • 3 avocados, peeled, pitted and cubed (it helps to plan ahead for this recipe, buying the avocados a few days in advance so they are soft but not mushy)
  • 2-3 Tbsp. fresh lime juice (I get ~2 Tbsp. per lime by hand squeezing them)
  • 1/2 cup diced sweet onion
  • 1/2 red sweet pepper, diced into small pieces that will still show up nicely for color
  • 1/4 - 1/2 cup cup fresh cilantro/parsley leaves, chopped (cilantro is strongly flavored - I used ~2 Tbsp. cilantro (often called flat parsley) and the remainder curly parsley so the cilantro flavor did not overpower the senses)

For Dressing:

  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 cloves crushed fresh garlic
  • 2 Tbsp. Dijon mustard
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 Tbsp. olive oil
  • 1/2 cup plain unflavored yogurt (I use Stonyfield Farms)

Directions:

  • Boil the diced potatoes in a large pot until just tender (about 10-15 minutes - keep trying one to not overcook)
  • White potatoes are boiling, cube the avocados and toss with the lime juice, setting aside.
  • Drain the potatoes and cool by placing in a bowl of cold water. Then drain very well and place into a large salad bowl.
  • To make the dressing: Put all ingredients except yogurt into a blender or food processor. Blend thoroughly so garlic is finely diced. Gently mix in yogurt, either on low-speed or by hand. Taste. You may prefer to add more seasonings like salt, pepper, or sugar.
  • Pour dressing over potatoes and toss completely.
  • Carefully add cilantro/parley, avocados, onions, and peppers and gently toss. Great at room temperature or chilled.

Makes 8-10 cups of salad. Cut the recipe in half if you don't need this much.

If there is any left-over, be sure to chill and enjoy as a midnight snack. Or mix it with a bit of left-over salmon or tuna and then roll up in a wrap sandwich the next day. Yum, yum! Be sure to check out www.avocado.org for lots more healthy recipe using avocados.

 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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