I have loved working on my blog for almost 2 years now. My inspiration for the content comes from all those amazing recipes I have collected over the years from family and friends. But, then again, my motto for the Memorable Kitchen is, “Making and Recreating Memories in the Kitchen”. I would love to think I am a creative cook who invents new recipes, but more times then not, I fall back on what I often call my Tried and True recipes. But, sometimes I just get a brainstorm from who knows where and it turns out pretty good. That is where this recipe for Southwest Potato Salad comes in. It truly is one of my “Making Memories in the Kitchen” recipes.
Every week now I have the privilege of volunteering at the USO here in San Antonio. They have a beautiful kitchen that I am able to cook in and teach the troops about a healthy lifestyle through food. I try to theme my demonstrations according to holidays and seasons of the year. This past week I featured Barbecue Sides. You know, all the yummy things that accompany your burger, hot dog or steak when you have a cookout. I had made a Farmers Market Potato Salad in the past for another class I taught. It was loaded with veggies to that made a light salad, perfect for summer meals. But, for this class I was thinking…and that can be dangerous…since you can not live in Texas, or better yet, San Antonio, without thinking about everything TexMex, I just had to come up with a twist to this already flavorful salad. So why not a Southwest Potato Salad.
What I explained to the troops and want to share with you is the fact that just by adding lots of vegetables or fruit to your recipes you will amp up the healthy factor in any dish. That is half the battle. When you add in the same amount or more of vegetables as protein or carbs to your recipes, you are following the Choose My Plate guidelines. This nutritional information replaces the old food pyramid guidelines and instead shows you a practical way to make your daily food choices. By dividing your plate into proportions of vegetables and fruits, proteins, carbs and dairy, you are given a map of serving proportions for healthy eating. It basically explains how your plate should contain 1/2 vegetables and fruits, 1/4 protein, 1/4 healthy carbs and a serving of dairy. Since I am a visual person, I love this concept and I use it as a guide to make recipes healthier.
So, what does this have to do with my Southwest Potato Salad recipe? This recipe is a much lighter version of traditional potato salad, that is usually smothered in a heavy dressing and only incorporates some onion and celery as the vegetable portion of the dish. With my recipe, by adding loads of colorful vegetables and tossing them with a light, aromatic dressing you will have a much healthier version of an old favorite. Well I think it was a hit with the young troops. Not only were they excited that it was better for them, but they also loved the spices and kick of flavor in the dressing.
I know, so now you are wondering what makes this Southwest Potato Salad so healthy and flavorful. I started with tiny red potatoes. They are extra sweet and cook up in only 10 minutes. Then I added some roasted corn and peppers, green onion, avocado and fresh grape tomatoes. The dressing is a base of fat free Greek yogurt or sour cream, kicked up with jalapenos, cumin, salsa, lime juice and spices. It all comes together in such a beautiful combination of flavors, you will not even know it is healthy.
So, for your Memorial Day or other summer barbecue, try a new twist on an old favorite. This comes to you from Tex Mex Central and from a heart that wants to share not only my old fashioned “Tried and True” recipes, but ones that can help you balance out a healthy lifestyle. Here’s to making new memories in the kitchen! Happy Grilling this summer from the Memorable Kitchen.
- 2 ears fresh corn
- 1 red pepper or 6 small sweet peppers (you know, the fun red, orange and yellow kind)
- 2 pounds small red potatoes (about 2 inches in diameter)
- 1 avocado, coarsely chopped
- 1 cup grape tomatoes, cut in half
- 2 green onions, sliced into ½ inch slices
- ¼ cup light sour cream or nonfat Greek yogurt
- ¼ cup light mayonnaise
- ¼ cup salsa
- 1 tablespoon red wine vinegar
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of cayenne pepper
- Juice of one lime
- 2 teaspoons pickled sweet jalapenos
- Cilantro leaves for garnish
- Preheat oven to 400 degrees. Place corn and peppers on a baking sheet prepared with non stick spray or drizzled with olive oil.
- Roast vegetables in the oven for 20 minutes. Remove and let cool. Remove skins from the peppers, slice into ½ inch slices. Cut the corn off the cob. Set aside.
- Cook the potatoes in boiling water for 10-12 minutes until tender. Remove from heat and run under cool water. Drain, cut in half and place in a salad bowl.
- Add in peppers, corn, avocado, and tomatoes and onion.
- Whisk together or process in a blender, sour cream or yogurt, mayonnaise, salsa, vinegar, onion and garlic powder, cumin, salt, pepper, cayenne, lime juice and pickled jalapenos.
- Pour dressing over the vegetables and toss to coat. Refrigerate for at least 30 minutes. Serve with fresh cilantro.