Blissful Potato Salad

We love our potatoes. We love them baked, mashed, fried, as chips and in salads. Maybe that is why it is the number one vegetable crop in the world! Potatoes are part of the nightshade family of vegetables which also includes eggplant, tomatoes, and peppers. When potatoes are not eaten fried or loaded with sour cream and bacon they are a very healthy food item. A baked potato when eaten in its natural state is a low calorie and high fiber food. It is a good source of vitamin C, B6, copper, potassium, manganese, and dietary fiber. I like cooking with baby yukon gold or red bliss potatoes that can be found this time of year at the farmer's market. They have a creamy texture and are eaten with their skins on for an added nutrional punch. I prefer to use them immediately rather than storing them in the refrigerator. They are best when kept in a cool area that is not refrigerated. The following potato salad is considered a "french potato salad". I've added broccoli and discovered a delicious alternative.

Blissful Potato Salad

24 small potatoes (a combination of yukon gold and bliss)

1 cup broccoli

3 TBS red wine vinegar

9 TBS olive oil

1/2 tsp dijon mustard

1/2 red onion, minced

2 scallions, minced

2 TBS fresh basil, chiffonade

salt and pepper to taste

Wash but do not peel the potatoes. Cut the potatoes in half or quarters. Place in boiling salted water until tender. Remove when done and add the broccoli to the same pot and cook until tender. While the potatoes are cooking make the vinaigrette. Combine the vinegar, mustard, salt and pepper in a bowl. Slowly whisk in the olive oil. Pour over the warm potatoes. Add the broccoli, onion, scallion and basil. Mix gently together. Let sit so that the flavors will be absorbed together.

Happy, healthy eating!