TGIF

Thank God this week is over! The intense heat coupled with the stress of a husband in the hospital really wiped me out. Then there were two cookouts that turned into cook-ins due to the incredible heat index. On top of that my sister was suppose to be here for the 4th, but her plans changed.

I managed to get to the gym three days out of the five and I really needed that time on the treadmill! I feel so much better after I exercise. I tried some new recipes that I really liked. The first one comes from Skinnytaste.com. I really love her site. Great recipes that are easy and quick.

Summer Potato Salad with Apples and Chives
Servings: 7 • Size: about 3/4 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 101.6 • Fat: 2.6 g • Protein: 1.8 g • Carb: 18.1 g • Fiber: 2.2 g • Sugar: 3
Sodium: 43.1 mg

Ingredients:

• 4 cups (22 oz) baby red or yukon gold potatoes, cut in quarters
• 2 tbsp minced celery
• 1/4 cup red onion, finely diced
• 1 gala apples, peeled and diced into 1/2 inch chunks 
• 2 tbsp chives, minced
• 1 tsp dijon mustard
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp reduced fat mayonnaise
• salt and fresh pepper

Directions:

Boil potatoes in salted water until soft, approx 10 - 14 minutes, or until soft if pierced with a fork. Drain and let cool.

While the potatoes are boiling, combine red onion, celery, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add chives and apples, additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

 

 

 

 

I didn't have chives, so my version wasn't as colorful, but it was very good and much lighter than regular potato salad.