It’s early February, the weather is amazing and I feel like grilling out. I’m going to do some vegetarian mushroom, onion and Swiss burgers. I’m going to caramelize the onions and grill portobello caps as the “meat” of the burgers. If you have never done this, they are delicious. My only dilemma is that I need to come up with a nice healthy side dish. I settled on Potato Salad. I know, it’s not the most healthy side dish out there. All that mayo really packs on the calories. I also don’t like potato salad very much. So, off to the drawing board to come up with a tasty potato salad recipe that is a little more healthy than the other stuff.
Here is what I came up with.
1 – Cup of low fat buttermilk
2/3 – Cup of low fat Ricotta cheese
1 – Clove of garlic
2 – Tbs of fresh chopped dill
8-12 – Red potatoes (depending on their size)
15-20 – Cherry tomatoes
1 – Hand full of baby spinach
1 – Celery stalk, thin sliced
Salt to taste
The first thing you need to do is get a pot of water on the stove to boil the potatoes. I put about 1/4 cup of salt in the water as well. While this is heating up chop up your potatoes, skin on. I did about a 1/2 inch cube. Once you have finished this your water on the stove should be boiling. Add all the potatoes to the pot. Once it comes back to a boil I reduce the heat from high to medium high. Cook the potatoes until you can push a fork through them easily, 5 or 10 minutes. (I forgot to time it) Once they are done drain them in a colander. Immediately fill the pot back up with cold water and poor the potatoes back into the pot. Stir gently to encourage the cooling process. If they are still pretty warm after this, do it again. Finally strain and move them to the fridge until you need them.
Now time for the other ingredients. First clean the celery and cut it down the middle making two long stalks. Next begin slicing them very thin. I like thin sliced celery because you don’t have to worry about string-y-ness. Once you finish this chop up the fresh dill. Now you have everything you need to make the potato salad. Except for the one clove of minced garlic.
Add 1 cup of butter milk to a large bowl with the 2/3 cup of ricotta. You can also add the chopped garlic, salt and chopped dill. Stir with a wire whisk until well blended and creamy. Next toss in the celery, tomatoes and spinach. Use a large wooden spoon to give it a good stir to combine. Retrieve your potatoes from the fridge and add them in. Stir somewhat gently so you don’t break up all the potatoes. If your potatoes were larger you can add more liquid. I would take a small bowl and add two part butter milk to one part ricotta. Stir to combine and add until it is the consistency your are looking for. The potatoes will soak up some of the liquid as it sits. You can also add more of the other ingredients if you like more tomatoes, spinach, etc.
I would make this a couple hours in advance so the flavors can have time to get to know one another. Enjoy!