Summer is here! Well, maybe not officially, but in Louisville KY, where I grew up, Memorial Day weekend is when schools get out and swimming pools officially open.  And those two things spell S-U-M-M-E-R!!!!

What else happens Memorial Day Weekend, the start of Barbecue season!!

While there are so many good things to throw on the grill and chill in the cooler, a Barbecue would be incomplete without some good ol’ fashioned Potato Salad.

In honor of the holiday and to share some BBQ love, we wanted to share two of Farm to Fit‘s Potato Salad recipes – healthy versions for some guilt free indulgence.  One is our Classic and the other is our Charred Poblano Potato Salad to spice things up a bit!

Picture of Potato Salad Ingredients




FTF  Classic Potato Salad                                              

Serves 6  6 oz. servings (130 calories each)

2# lbs red potato

1/2 cup parsley, minced

1/2 cup scallion, chopped

1 cup lowfat Mayo

3 T  wine vinegar

2oz lemon juice

1 tsp salt

1 tsp pepper

Cook the potato. Strain, and toss with parsley, scallion, and vinegar while still warm. Add salt, pepper, and mayo.

6 oz = 130 cal



Potato Salad with Charred Poblanos


Serves 6 (6 oz = 200 calories)

2 # boiled Yukon’s diced

¼ cup oil blend

1 cup corn

1 cup diced red onion

3 T minced garlic

1 serrano diced with seeds

2 cups roasted peeled deseed poblanos

1/3 cup chopped cilantro

¼ cup sour cream

3 T yogurt

1.5 T lime juice

1 t cumin

Salt and pepper to taste

Boil large dice potatoes in salted water till tender, and cool.  Heat oil in pan, sauté corn, red onion, serrano, and garlic till soft then cool.  Char poblanos on grill, and cover.  Peel, and deseed poblanos.  Dice when done.   Mix cilantro, sour cream, yogurt, lime juice, cumin.  Mix veggies and potatoes with sour cream mixture.  Check for seasonings.


**  FOR healthier twist use cauliflower instead of potatoes