Potato Salad with White Beans

Normally I think that if you want a really unhealthy treat, you have to eat the real thing or you’ll never be satisfied. If I’m craving ice cream, I want the best, not some gummy, bland, fat-free version. Some people say they can satisfy their salty food craving with a few almonds, but I’m just not one of those people. When I want potato salad, I want it to be the classic stuff with an equal ratio of mayonaise to potatoes.

But that whole line of thinking kind of fell apart with this recipe. My parents were just in town so I was treated to some amazing meals that kind of did a number on my ability to fit into my skinny jeans. As a result, I spent a few hours yesterday perusing various healthy food blogs for some recipes that are on the lighter side.

This potato salad sounded perfect, but I wanted to add a little protein and white beans seemed like a great fit. They’re so creamy, they totally make up for the small amount of mayonaise!

(adapted from Gina’s Weight Watcher Recipes)

3 medium boiling potatoes, cut into 1/2″ cubes (you should have around 2 1/2 cups of potato cubes)
1 rib celery, diced
1 green bell pepper, diced
1/3 cup thinly sliced green onions
1 1/2 cups cooked white beans
1 1/2 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp mayonaise
2 tsp red wine vinegar
black pepper

Bring a large pot of salted water to a boil, and cook the potatoes for about 10 minutes, or until easily pierced with a fork.
Transfer to a strainer and rinse with cold water.
Meanwhile, mix the mustard, olive oil, mayonaise, vinegar, and as much black pepper as you like with a fork.
Toss the potatoes with the vegetables, beans, and dressing.
The salad is best if you let it sit in the refrigerator for an hour or so before serving.

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