This Ultimate Potato Salad is full of good ingredients
Whether is for Canada Day, the fourth of July or just for a BBQ with friends, this well-garnished Ultimate Potato salad will make everyone happy. Filled with good, crunchy and colorful vegetables, this salad gives notoriety to the traditional potato salad.
The salad dressing is very simple, mayonnaise, mustard and lemon juice and voila. Today we can easily find vegan mayonnaise on the market. This is the one I use, the flavor is practically the same and in addition no danger of food poisoning because of the heat since it does not contain any eggs
The nutritional content of potatoes can vary depending on the variety and how they are prepared. For example, frying potatoes adds more calories and fat than if they were baked.
It is also important to note that the skin of potatoes contains a large amount of vitamins and minerals. Peeling potatoes can significantly reduce their nutritional content
A medium baked potato (6.1 ounces or 173 grams), including the skin, provides (2):
Fat: 0.2 grams
Proteins: 4.3 grams
Carbohydrates: 36.6 grams
Fiber: 3.8 grams
Vitamin C: 28%
Vitamin B6: 27%
There are two types of patatoes
The difference actually lies in the amount of starch in them. Starchy potatoes, like Russet or Idaho potatoes, are best for baking, as the starch will keep it looking nice and fluffy after cooking. They do not hold their shape particularly well when cooked. If you cut a potato in the oven, it should be crumbly and dry.
Waxy potatoes include most fry and most red potatoes. They keep their shape better when cooked, so they are good for soups and stews and potato salads.
Yellow fleshed potatoes such as Yukon Gold or Yellow Finn are in between, and can therefore be used in either case. Purple potatoes also appear to have a medium starch and can therefore be used for both
Others Recipes with PotatoesPrint
Ultimate Potato Salad
Filled with good, crunchy and colorful vegetables, this salad gives notoriety to the traditional potato salad.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8–10 1x
- Category: Salad
- 6 medium potatoes Yukon
- 1 grated carrot
- 1/2 cup arugula
- 1 bell pepper, cut into cubes
- 2 thinly sliced green onions
- 5 sliced radishes
- 1/4 cup chopped fresh parsley
- 1/2 cup vegan mayonnaise
- 2 tbsp lemon juice
- 1/2 tbsp yellow mustard
- Peel and clean the potatoes. Cut into cubes about 1 inch
- Cook in boiling water for 8-10 minutes, until cubes are cooked, but still firm
- Drain and rinse the potatoes under cold water
- Add the potatoes to a large bowl with the carrots, radishes, green onions, arugula, pepper and parsley, mix well.
- In a small bowl, mix the mayonnaise with the lemon juice and mustard. Add to the potato salad and mix well.
- Put in the fridge 1 hour before serving to allow the flavors to develop.