Lightened-Up Potato Salad {Recipe ReDux}

Hey y’all. I know that yesterday I promised a recipe for creamy spaghetti with peas that was gluten-free and vegan … but the grocery did not have the ingredient I needed to make it creamy, and I didn’t have time to wonder over to Whole Foods!

I swear that next time I hit up Whole Foods I will get that ingredient, make the dish and share it with y’all!

But I’m not going to leave y’all completely hanging … I still have one, pretty amazing recipe for y’all.

This month, the theme for Recipe ReDux is “Putting the P(eas) In Potluck”.

For those of you not familiar with Recipe ReDux,

The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you.

When I saw the theme, I got pretty excited. I love peas!

Honestly, at first I wanted to make mashed potatoes and peas. As a child I fell head over heels in love with this mixture and still love it as an adult. I swear I’m 27!!

But I threw the idea out and came up with the creamy spaghetti and peas dish. When I realized I was missing an ingredient, I knew I had to think of something quick while I was at the grocery.

Of course, the peas and mashed potatoes idea came back in my head.

Hmmm … mashed potatoes, mashed potatoes, mashed potatoes … and then it hit me.

ADD peas to a potato salad!

Yea, I love this salad. It has the texture that I know and love of peas and mashed potatoes, but yet, it’s new and different with all the other ingredients!!

It is the perfect dish for a potluck because it makes about 12 servings AND can also be made ahead!

Lightened-Up Potato Salad

prep time: 25 minutes

cool time: 1.5 hours

serving size: ½ cup

servings: 12

Ingredients:

2 large russet potatoes

3 tbsp extra virgin olive oil

5 eggs

1 and ½ cups of peas, fresh or frozen

1 and 1/2 tbsp creole mustard {regular mustard works too, but I’d use only 1 tbsp}

6 tbsp light mayonnaise {or fat-free, I just can’t stand the taste of fat-free}

Salt and pepper, to taste

Directions:

1) Preaheat your over to 425 degrees.

2) Wash and cut your potatoes into about 1 inch cubes, coat them in the olive oil, place them on a pan and roast the potatoes for 20 minutes, or until they are fork tender.

3) Boil water and cook your eggs for 10-12 minutes, then put them in an ice bath to cool.

4) Meanwhile, cook your peas, if they are frozen per the instructions on the bag. {personally, I love Green Giant’s steamer bags}

5) Once the potatoes, eggs and peas are finished, let them all rest for about 10 minutes.

6) Peel the eggs and remove the yolk from three of the eggs. Chop the two whole eggs and three egg whites.

7) In a large bowl, add the potatoes, peas, eggs, mustard and mayonnaise. Stir. Salt and pepper to taste.

8) Place the dish in the fridge for at least 1.5 hours so that it can chill, and then serve!

And are you ready for these nutritional stats per serving??

Calories: 121; Fat: 5.4g; Carbs: 14.4 g; Protein: 4.6g. I must say, pretty great stats for a side dish!

Did you ever mix your peas and mashed potatoes? Are you a fan of potato salad? Do you have potato salad when you celebrate Christmas with your family?

Check out other Recipe ReDux’s linked below!

Tags: gluten free, lightened-up potato salad, peas, potato salad peas, recipe redux, roasted potatoes, vegetarian