The good thing about this season’s celebrations is that it spares no segment of our country. At least everyone celebrates New Year’s Eve with a feast fitting their budget.
But let’s not forget those with alimentary restrictions, be them because of religious, ethical or health reasons. And especially for those looking for a light alternative to some of our favorite dishes, this light potato salad is an excellent option.
A good thing about our moving our sites to this new concept is that I don’t feel constrained to just documenting our traditional recipes, if anything we are moving a bit from “Dominican Cooking” to “Dominican Flavors”, after all a great deal of favorites in our cuisine hail from faraway lands. Few countries have stuck to a strictly local taste, thankfully.
This is one of those recipes, based on a favorite, which comes from half a world away, and that I have modified to fit the diet of readers who are on a low-cholesterol regimen. The tastes are different, but it is a very delicious salad on its own.
Instead of whole eggs I have discarded the yolks, and instead of mayo I have used a light vinaigrette. If you are looking for the traditional version of this salad you can find it here.
A great substitute for our traditional potato salad, low in cholesterol and much healthier all around.
- 1 large carrot, peeled
- 3 large potato, peeled
- 2 eggs
- 1/2 cup of green peas, blanched
- 1 small apple
- 1 small red onion (optional)
- 1/2 cup of rice vinegar
- 1/4 teaspoon of finely-crushed garlic
- 1/3 extra virgin olive oil
- 1 tablespoon of Dijon mustard (optional)
- Boil the eggs, potatoes and carrot until the latter is tender.
- Remove eggs, potatoes and carrot from the water and cool to room temperature.
- Cut the onion into very small cubes, add a cup of hot water and let it rest for 5 minutes.
- Remove the onion from the water and discard water.
- Peel the eggs and discard the yolks.
- Peel the potatoes and carrot.
- Dice the potatoes, carrot, eggs and apple.
- Mix the potato, carrot, egg, apple, onion and peas.
- In a separate bowl mix oil, garlic, vinegar and mustard. Whisk until well-mixed.
- Add the dressing to the salad, season with salt and pepper to taste and serve.