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Potato Salad – Chef’S

Potato Salad - Chef's recipe image
This refreshing potato salad offers a lighter, more vibrant take on the classic side dish. Featuring waxy red potatoes, it incorporates fresh mushrooms, crisp snow peas, and crunchy celery for delightful texture contrasts. The dressing is a bright mix of safflower oil, white wine, lemon juice, and oregano, creating a zesty and savory profile. While traditional recipes often use mayonnaise, this version relies on a vinaigrette-style approach, making it suitable for vegan diets if the ham is omitted or substituted. It&# 226;ÂÂs perfect for summer picnics, barbecue gatherings, or as a healthy lunch option that stays fresh without becoming soggy.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 116.5
Description
This refreshing potato salad offers a lighter, more vibrant take on the classic side dish. Featuring waxy red potatoes, it incorporates fresh mushrooms, crisp snow peas, and crunchy celery for delightful texture contrasts. The dressing is a bright mix of safflower oil, white wine, lemon juice, and oregano, creating a zesty and savory profile. While traditional recipes often use mayonnaise, this version relies on a vinaigrette-style approach, making it suitable for vegan diets if the ham is omitted or substituted. It&# 226;ÂÂs perfect for summer picnics, barbecue gatherings, or as a healthy lunch option that stays fresh without becoming soggy.
Ingredients
  • 2 pound Red potatoes,
Directions
  1. 1
    Peel and cut the red potatoes into bite-sized cubes. Place them in a pot of salted water and boil until tender but firm, about 15-20 minutes. Drain and let cool slightly.
  2. 2
    In a small bowl, whisk together the safflower oil, white wine, lemon juice, oregano, and soy sauce to create the dressing.
  3. 3
    In a separate bowl, toss the sliced fresh mushrooms with half of the prepared dressing. Let them marinate while you prep the other vegetables.
  4. 4
    Steam the snow peas for 3 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop the cooking process, then set aside.
  5. 5
    In a large serving bowl, place the boiled potatoes. Add the marinated mushrooms and their remaining sauce, the snow peas, cubed ham (if using), bell pepper strips, diced celery, sliced scallions, and chopped parsley.
  6. 6
    Gently toss all ingredients together to combine evenly. Tear or chop the iceberg lettuce and fold it into the salad for crunch.
  7. 7
    Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to chill.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 116.5kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9.1mg1%
Total Carbohydrate 25.7g9%
Dietary Fiber 3.3g14%
Sugars 1.2g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato salad, red potatoes, vegan, mushrooms, snow peas, lemon dressing, oregano, picnic food, side dish, healthy salad, summer recipe, celery, scallions, ham, bell pepper
Read it online: https://www.chefs-mate.com/recipe/potato-salad-chefs/