Healthy Cooking: Fat Loss with Clean Eating

Potato Salad

Potato salad is a great side dish that goes with so many different main dishes. Makes 6 servings.

What You’ll Need:

5 potatoes (Yukon gold)

1 cucumber (chopped, English)

2 1/2 cups of celery (chopped)

3/4 cup of onions (chopped)

3/4 cup of olives (green with pimentos, chopped)

1/2 cup of balsamic vinegar

1/4 cup of olive oil

1/4 teaspoon of garlic powder

Salt and pepper

How to Make It:

Scrub the 5 Yukon gold potatoes and place, whole, in a large saucepan. Cover the potatoes with water and turn the heat to high to bring to a boil. Turn the heat down to medium low and cook the potatoes for another 15 minutes. Drain the water and allow to cool for a few minutes. Then cut into bite sized chunks, peels and all. In a bowl, combine the cooked potatoes with the 1 cucumber (chopped, English), 2 1/2 cups of celery (chopped), 3/4 cup of onions (chopped), and the 3/4 cup of olives (green with pimentos, chopped). In a small bowl, combine the 1/2 cup of balsamic vinegar, 1/4 cup of olive oil, 1/4 teaspoon of garlic powder, and dashes of salt and pepper with a whisk. Drizzle over the potato salad and toss to coat. Refrigerate before serving. Add more salt and pepper if desired, toss again before serving.