MAKES 8–10 SERVINGS
AGELESS ANTIOXIDANTS
LONGEVITY LOVER
SMOOTH SKIN
STRONG BONES
VISION MISSION
Classic (heavier, creamier) potato salad gets a lighter update in my mom’s delicious recipe. The combination of horseradish mustard, apple cider vinegar, and thyme, along with other fresh seasonings, gives this potato salad a spicy kick and hearty flavor. And it tastes even better the second day. It’s a great side dish for Peach BBQ Tempeh (here). And in terms of health benefits, the skin of red potatoes has three times more antioxidant power than white potatoes. Red potatoes are also a good source of vision-supporting and skin-nurturing vitamin A, bone-strengthening potassium, and colon-cleansing fiber.
3 pounds medium red potatoes, scrubbed well (not peeled)
2 tablespoons extra-virgin olive oil
1 large red onion, chopped
1 tablespoon horseradish mustard
3 tablespoons apple cider vinegar
2 teaspoons thyme
1 teaspoon sea salt, or to taste
⅛ teaspoon pepper, or to taste
1 cup finely chopped scallions
Place the potatoes in a large pot, cover with water, and bring to a boil. Then simmer, covered, over medium heat until tender and a fork can be inserted into the potatoes, 20 to 25 minutes.
In a large skillet, heat the oil over medium heat. Stir in the onions and sauté until translucent, 3 to 5 minutes. In a separate bowl, combine mustard, vinegar, thyme, salt, and pepper.
Drain potatoes and run cold water over them until just cool enough to handle. Peel the potatoes and cut them into cubes. Place the potatoes in a large bowl and add the seasonings mixture and onions. Toss gently and fold in the scallions. Taste and adjust the seasonings, as desired. Serve warm or at room temperature.