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Who doesn’t love a good summer makeover? I’m not talking about one of those bikini body makeovers. I’m talking about taking a sad, old (but delicious) summer dish and transforming it into something new, exciting, fresh, and healthier. Enter potato salad. Yeah, that plain looking, amorphous blob of potatoes topped with a mayo or vinegar dressing (depending on which you prefer). In my new and improved version, I combined using both a vinegar and a mayo dressing. This is sure to please just about anyone.
Introducing the new and improved potato salad – ta-da!
First, let’s talk about how I made it a little healthier by making the nutritional content a little more balanced. Potatoes get a bad rap for being high in calories and carbohydrates (carbs). I love me some carbs, but moderation is certainly key. Carbs that are high in fiber like potatoes do give a nice sustained energy boost, but by balancing the potatoes with a lower carb vegetable like zucchini it allows me to decrease the amount of potatoes (and thus calories) while still adding in nutrients like vitamin C.
Let’s get serious about the flavor.
Second, you don’t need a ton of mayo to make this dish shine. I found more flavor came from marinating the potatoes and zucchini in a mustard/vinegar mixture before grilling the vegetables on skewers. I seem to really love grilling this time of year! 🙂 After grilling, I topped the veggies with a drizzle of mayo and green onions – it was the perfect finish to seal in that potato salad flavor that everyone will love. Additionally, you can chop up some hard boiled egg to sprinkle on at the end as well. Everyone has a different way to make their potato salad, so feel free to top with your favorite potato salad mix-ins.
- 1 lb. of Yukon gold potatoes, diced in 1 ½ inch cubes
- ½ lb. zucchini (about 1 medium), diced in 1 ½ inch cubes
- 2 tbsp. cider vinegar
- 1 tsp. celery salt
- 1 tsp. honey
- 1 ½ tsp. dried dill
- 2 tsp. whole grain or Dijon mustard
- ¼ cup extra-virgin olive oil
- 1 tbsp. mayonnaise
- 1 tbsp. milk
- 2 stalks green onions, white and green parts, chopped
- 1 hard-boiled egg, chopped or other mix-ins as desired (optional)
- If using wooden skewers, soak skewers in water for at least 15-30 minutes.
- Boil potatoes in pot of water for 10-15 minutes or until they can easily be pierced by fork but not mushy. Meanwhile, whisk vinegar, celery salt, honey, dried dill, and mustard together in a bowl. While whisking, slowly add olive oil. Set aside.
- Place softened potatoes and raw zucchini cubes in shallow pan or large resealable bag and add vinaigrette mixture on top. Mix together and allow to marinate at least 15 minutes in refrigerator. Meanwhile, preheat grill to 350ºF or grill pan over stovetop to medium-high heat.
- Thread vegetables onto wooden or metal skewers, alternating between potato and zucchini slices. Grill each skewer for about 2-3 minutes on each side or until dark grill marks appear. Place on serving dish and set aside.
- Whisk mayonnaise and milk together. Drizzle skewers with mayonnaise sauce. Garnish with green onions and other mix-ins/toppers (if using). Serve immediately.
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