Powered by Mom Blog is getting into Spring!
You might have noticed a theme with my posts the last few days, they’ve all been Spring related whether it’s Spring cleaning time, planting time and now some yummy food! It’s time to ring in Spring with some yummy dishes! One of my favorite foods for Spring and Summer as we start to barbeque more is potato salad yum!
Did you know you cam create all sorts of colorful and nutrition packed potato type dishes? How about this one below doesn’t it look yummy?
Did you know there are seven potato types? Yep seven – Russets, reds, yellows, whites, purples, reds, fingerlings and petites – you can use a new type every night of the week! Check out Katie Cavuto Boyle, RD, Stars in Potato Types Video Series; Shares Two Fresh New Potato Salad Recipes. Katie, Chef and Owner of Healthy Bites and blogger for the Food Network’s “Healthy Eats,” is the fourth member of the USPB’s panel of “Real Moms, Real Meals,” a Facebook community where moms are encouraged to share real dinnertime solutions.
If prepared appropriately potatoes can be good for you, they’re not bad for you as some people may think. Maybe if you load them with butter and sour cream yes not so good but there are so many ways to serve a potato that can be healthy AND delicious! The potato, the base of America’s favorite side dish, is packed with nutritional value. A single, skin-on medium sized (5.3 ounce) potato has just 110 calories, more potassium than a banana and almost half your daily value of vitamin C (45 percent) and zero fat, sodium or cholesterol.
Wow even I did not know some of those statistics but I’m glad I do now as I love potatoes and I’m definitely going to give the Spring Pea & Potato salad a try, it looks so yummy and healthy gotta love it!
- 2 pounds small red potatoes
- 3 tablespoons extra virgin olive oil, divided
- 1/4 cup lemon juice
- 1/4 cup mint, finely chopped
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
- 6 cups baby arugula
- 1 cup frozen and thawed or cooked fresh baby peas
Cook potatoes in large pot of boiling salted water for 10 to 15 minutes or until tender. Drain and let cool. Cut potatoes in half and transfer to large bowl. Add 2 tablespoons oil and toss to coat.
Grill potatoes for 3 to 5 minutes or until lightly grill marked.
Whisk together remaining oil, lemon juice, mint, shallots and Dijon in a small bowl. Season with salt and pepper.
Toss potatoes, arugula, peas and dressing together. Makes 10 servings.
Nutrition Analysis Per Serving:
Calories: 157, Fat: 4.5g, Sat Fat: 1g, Cholesterol: 0mg, Sodium: 80mg, Carbohydrates: 18g, Fiber: 3g, Protein: 3g, Vitamin A: 10%, Vitamin C: 48%, Calcium: 4%, Iron: 7%, Potassium: 425mg