It’s back: Comfort-food season. How about a flavour-packed potato salad–hold the mayo? One of my former magazine colleagues, Fina Scroppo, has turned her hand to writing a cookbook, and I wanted to share another recipe from her excellent “The Healthy Italian–Cooking for the Love of Food and Family.” (It’s published by Danvid and Company Inc., and the photography is by Michael Rao.)
In this lively and easy-to-follow cookbook, there are 150 recipes that are authentically Italian, yet still healthy. “This cookbook is personal passion of mine,” says Scroppo. “Growing up Italian, food has always been at the epicentre of my life. But the challenge has been to cook Italian healthfully without compromising taste, fit it into my day and feel good about serving those meals to my family.”
Scroppo feels it’s never been easier to cook healthy meals, thanks in part to grocery stores stocking more nutritious options that can also be convenient–an aspect she pays close attention to, without losing focus on taste. “My family wouldn’t have it any other way!”
This super-easy potato salad works as either a make-ahead side dish for dinner, or something you can take to a potluck dinner. It’s also packable for school lunches. Bonus: This salad is high in fibre and potassium.
- 1.5 pounds mini red, white or yellow potatoes, skin on
- 2 sprigs fresh rosemary
- 1 cup thinly sliced fennel bulb
- 3 Tbsp chopped red onions
- 2 Tbsp each of chopped parsley, basil and mint
- 2 Tbsp green olive slices
- 2 Tbsp extra-virgin olive oil
- 3 Tbsp reduced-sodium vegetable or chicken broth
- 1 Tbsp freshly squeezed lemon juice
- 1 clove garlic, minced or pressed
- 1/4 tsp dried oregano
- 1/4 tsp sea salt
- Freshly ground black pepper to taste
- Place potatoes and rosemary sprigs in a pot of water and bring to a boil. Cook until tender, about 18 to 20 minutes. Run them under cold water for about 30 seconds, let drain and cool for about 10 minutes. Discard rosemary stems and cut potatoes in half.
- In the meantime, add fennel, red onions, fresh herbs and olives to a large bowl. Toss with the cooked potatoes.
- Whisk together all dressing ingredients in a small bowl or measuring cup. Pour dressing over potato-herb mixture and toss gently to evenly coat. Let stand for at least 20 to 30 minutes to absorb flavours before serving. Toss again before serving.
Note: To make ahead, boil the potatoes the day before and refrigerate until they’re ready to be dressed.