Some of the cooked potatoes are mashed and blended into the dressing for this chunky potato salad.
4 large baking potatoes (8 ounces each), well washed
1/3 cup white wine vinegar
3 tablespoons light mayonnaise
1/4 teaspoon pepper
3 tablespoons pickle relish
1 With a fork, prick the potatoes in several places. Microwave the potatoes according to your oven instructions. Let the potatoes stand for at least 1 minute.
2 Meanwhile, in a large bowl, stir together the vinegar, mayonnaise, and pepper.
3 When cool enough to handle, cut the potatoes into bite-size chunks. Place 1 cup of the potatoes in the bowl with the vinegar-mayonnaise mixture and mash with a potato masher. Stir in the pickle relish.
4 Add the remaining potato chunks and stir to coat. Makes 6 servings
Smashed Sweet Potato Salad Substitute sweet potatoes for the baking potatoes. Substitute cider vinegar for the white vinegar and orange marmalade for the pickle relish.
total fat 2.9 g
saturated fat 0.3 g
cholesterol 3 mg
dietary fiber 3 g
carbohydrate 39 g
protein 4 g
sodium 126 mg
good source of: niacin, potassium, vitamin B6, vitamin C
If you don’t have a microwave oven, bake the potatoes in a conventional oven at 450°F for 45 to 50 minutes, or until fork-tender.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands.
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.