Nutrition Mafia Series:

One Good Eclair

Sedona O'Hala Series:

Executive Dirt

Moon Shadow Series:

Ghost Shadow

Now Available:

Soul of the Desert

Potato Salad

I haven’t done a recipe for a while, but here’s another one where I’ve been able to add walnut oil to help get enough Omega 3 into the diet to help dry eye. Basically anything that uses mayonnaise is an excuse for me to substitute in some walnut oil.

The secret to good potato salad isn’t the walnut oil–it’s mixing the potatoes and oil/mayo while the potatoes are piping hot. This allows some of the cooked potatoes to “mash” a bit as they are stirred, and provides a nice sauce–as opposed to potatoes sitting in mayonnaise.

Summary Tips: Start by dicing the celery, onion and pickles. Add them to the oil and mayo. Then, when you dice the potatoes and the eggs, add and stir into the oils while the potatoes are still very hot.

Start 6 medium red potatoes and 3 eggs boiling. When the eggs are done (about 12 minutes in boiling water) take them out and set aside. Let the potatoes continue cooking while you prepare the vegetables.

Vegetable Ingredients:
1/2 to 3/4 cup minced or finely chopped celery
1/4 cup minced or finely diced sweet onions
1 to 2 tablespoon minced bread and butter pickles

Add the above to:
1/4 cup walnut oil
1/2 cup Miracle whip
2 tsp prepared mustard (I use a Dijon style)
1/2 cup mayonnaise
4 Tablespoons bread and butter pickle juice

Stir until lightly mixed.

Peel and dice the 3 hard boiled eggs and add to the mix while they are still hot/warm. Stir.

Test the potatoes. When they are ready, remove them and dice them one at a time. After each is diced, add to the mixture and stir. It is very important to stir them after each potato. After the second potato, you may need to add more mayo to keep things creamy. Continue adding hot diced potatoes and mayonnaise until you have added all the potatoes and have a nice potato salad! In total, I usually put in about a cup to a cup and a half of mayonnaise, but I add it as I mix so that I don’t end up with too much or too little.

The walnut oil is hidden in the recipe. Don’t use too much of it or it will thin the potato salad. The quarter cup here raises your Omega 3 intake and does nothing to change the taste. In fact, if you have a potato salad recipe you prefer over this one, simply make it as you normally would, but substitute in some walnut oil for some of the mayonnaise or Miracle Whip.

Share...Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestShare on Tumblr

Posted: November 17, 2012
Filed in Appetizers, Dry Eye Recipes, Main Dishes


No comments yet.

RSS feed for comments on this post.

Sorry, the comment form is closed at this time.