Wednesday, December 10, 2014

Cooking with the Diabetic Chef: Red (Bliss) Potato Salad



I think I've run into one of the editing issues that had one Amazon reviewer giving this cookbook one star.  The actual name of this recipe on the page is Red Potato Salad.  However, after I made it, I had to look it up again in the index, and it was called Red Bliss Potato Salad.

I guess bliss is subjective.

It was weird to me that there was a recipe for potato salad in this book, because potatoes are notorious for giving diabetics fits with their blood sugar levels.  But obviously, that didn't deter me much.

Even Dennis, who isn't the biggest fan of potato (bliss) salad, said this one was really good.

I realize in other parts of the country, now is the time to be making hot stews and baking bread and sipping cider, and you're not necessarily thinking about potato salads, but I'm in Southern California, so you have to give me a little bit of a break.  I didn't even think about it until I was writing this post (last month, actually), and thinking about how it was 90°F outside.

It occurred to me mid-post that most people were probably wearing mittens right now.  Sorry!  I'll try to be more timely.  (But if you're in SoCal, give me a call.  We'll make some potato salad and go on a picnic!)


Red (Bliss) Potato Salad
Serves 4-6
From Cooking with the Diabetic Chef


Ingredients




1.5 lbs. red potatoes
1/2 cup celery, diced
4-5 Tbsp. mayonnaise
3 Tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
2 green onions, chopped


Fill a large pot with 2 qt. water and bring to a boil.  Poke several holes in your (clean) potatoes with a fork and add them to the pot.  Bring the water to a simmer, cover, and cook for 20-25 minutes, or until the potatoes are done.

Remove the potatoes from the water and let them cool.

Once cooled, cut the potatoes into quarters and place them in a large bowl.  Add the celery, mayonnaise, mustard, salt, and pepper and mix gently. 

At this point, you can refrigerate this overnight, but you don't have to.  We ate it right away.  Refrigerating it helps the flavors blend, though.

Regardless, garnish with the green onions prior to serving...maybe in June.



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