Potato Salad

This potato salad is a healthier version of the classic picnic salad we all grew up with.  Quite a few years ago I was at a friend’s house for a backyard cookout where this potato salad was served.  It was an immediate hit with me!  In fact, I like this salad so much, that I have never gone back my own family’s traditional potato salad recipe.  The key ingredient in this potato salad is fresh chopped parsley.   The parsley adds such bright fresh flavor to this salad – without it, it would just be a plain-old potato salad.  For that traditional crunch and flavor, I add celery, green bell pepper and green onions.  To make it healthier than a classic salad, I use light mayonnaise (and less of it, so as not to overwhelm the salad), only two eggs (which are optional), and no added sugar. 

I hope you enjoy this recipe as much as we do!

Potato Salad

10 – 12 Servings (½ cup servings)

2 ½ Pounds Red skin potatoes, whole and unpeeled

1 ¼ Cup Chopped celery, ¼ inch chop
½ Cup Chopped green bell pepper, ¼ inch chop
1/3 Cup Sliced green onions (scallions), thinly sliced, both the white and green parts
2 Eggs, hard boiled and chopped
¾ Cup Light Mayonnaise (I use the Hellmann’s brand)
1 Cup Fresh parsley leaves, chopped
1 or 2 Dashes of Garlic powder
Salt and Pepper to taste
Sweet Paprika for dusting (optional)

Place your potatoes (select potatoes that are similar in size) in a 6-quart pot and cover them with cold water.  Cook the potatoes over medium-high heat until just fork tender.  Remove the potatoes to a strainer and immediately rinse under cold water.  Once the potatoes are cooled enough to where you can handle them, gently remove any of the loose skin that has begun to peel off, or if you wish, peel them completely.  Dice the potatoes into ¾ inch size chunks and set aside to cool to room temperature.

Meanwhile, in a large mixing bowl, combine the next 7 ingredients, eggs included if you are adding them; stir to combine.  Add salt and pepper to taste.  Once your potatoes have cooled to room temperature, add them to the mayonnaise mixture.  Stir gently to combine.  Cover the bowl and place in the refrigerator for at least 3 hours, or overnight.

When you are ready to serve, transfer to a serving bowl and dust the top lightly with paprika.

Tuna Noodle Casserole

What can I say about tuna noodle casserole?  It is a family classic.  I just changed it up to make it just a bit healthier.

In this recipe I use whole wheat elbow pasta, low-fat cream of mushroom soup, and unsalted chicken stock.  I added additional flavor with Herb ox, Sodium Free Chicken Bouillon.  For additional thickening and flavoring, I added reduced fat Mexican four cheese blend along with Fage Total 0% Greek yogurt.

Enjoy!

Tuna Noodle Casserole
 
Serves 5 - 6

2 Tbls. Extra virgin olive oil

1 Cup Sweet Onion, diced
1 Cup Celery, diced
8 Ounces White button mushrooms, sliced
¼ Tsp. Ground black pepper
¾ Tsp. Dried thyme
½ Can (10.25-ounce can) Cream of Mushroom soup, low-fat and lower sodium
2 Packets Herb ox, Sodium Free Chicken Bouillon
2 Cups Chicken stock, unsalted variety
1 (12-ounce) Bag  Frozen green beans, thawed and drained
2 Cans (12-ounces each) Tuna, packed in water; drained
¼ Cup Fage Total 0% Greek yogurt
2 Cups Cooked Whole wheat elbow pasta; cooked until just al dente, then drained
¼ Cup Shredded Mexican four cheese blend, reduced fat variety
1/3 Cup Panko breadcrumbs
2 Tsp. Parmesan cheese, grated
1 ½ Tsp. Extra virgin olive oil

Preheat oven to 375 degrees

 
Add 2 tablespoons extra virgin olive oil to a 12-inch non-stick skillet and heat on medium.  Add onions and celery, sauté for 5 minutes.  Add mushrooms, ground pepper, thyme; sauté another 5 minutes.  Mix in the mushroom soup and chicken bouillon, stir to combine.  Add chicken stock and green beans; bring to a boil and cook for about 5 minutes.

Remove skillet from the heat and fold in the tuna, yogurt, cooked pasta, and Mexican cheese.  Pour mixture in a 9 x 13 inch baking dish.

In a small bowl, mix together the breadcrumbs and parmesan cheese.  Add the 1 ½ teaspoons of olive oil to the mixture and stir together.  Sprinkle breadcrumb mixture evenly over the top of the casserole. 

Place casserole in the preheated oven and bake uncovered for 25 - 30 minutes.