Potato salad is widely consumed as a meal accompaniment. It is often seen at barbecue or grill parties, in a bowl on tables for guests to help themselves or even as a portion of a meal put on to a plate. Usually, the salad consists of cold, chopped potatoes, salt and mayonnaise and very often nothing else. This site, however, is about looking at tasty and healthy potato salad recipes which push the boundaries a little bit farther and consider some more original and even creative healthy potato salad recipes.

This first healthy potato salad recipe is one which does not include the traditional mayonnaise or any semblance of such. It is a more rustic recipe than the normal potato salad recipe and is very easy to prepare.

Ingredients

1lb potatoes

10 small radishes (topped, tailed and halved)

2 tbsp frozen peas

6 large sprigs of fresh mint (finely chopped)

1/2oz butter

Salt

Method

Do not peel the potatoes. Wash them and chop them in to bite-sized pieces. Put them in to a large pan of boiling, salted water and simmer for half an hour. Drain them well and add butter. Leave them for a few moments for the butter to melt.

Add the frozen peas to a large pan of boiling water for three minutes or the time period specified on the packet. Drain well.

Mix the potatoes, peas, mint and radishes together and season as required. Serve with the dish of your choice, or as I have done in the picture, with roast beef, a hard-boiled egg and tomato.

This healthy potato salad recipe is more akin to what one may expect when one thinks of potato salad. It makes an excellent accompaniment to virtually any meal and is best served in a large platter such as in the picture for family and/or guests to help themselves.

Ingredients

1/2lb potatoes

Kernels from one sweetcorn cob

2 tbsp low fat mayonnaise

1 small red chilli pepper

Method

Peel and finely chop the potatoes and boil them for twenty minutes in salted water. Very carefully remove the kernels of corn from the cob, ideally with a cleaver as shown in the picture, or alternatively a very sharp knife. De-seed and finely chop the chilli pepper.

When the potatoes are cooked, drain them well and allow them to cool for just a few minutes before combining all the ingredients and stirring them thoroughly together.