Red, White + Blue Potato Salad

Bon Appetit

recipe + photo by Christy Smith, MNT, nutrition counselor

Red-White-And-Blue Potato Salad

Potatoes get a bad rap. Most people shun them, assuming they’re an unhealthy choice. But potatoes actually have plenty of health benefits to warrant them being a star of the show on your summer picnic table. This recipe kicks the health factor up even further with the use of olive oil instead of the standard, saturated fat-laden mayonnaise, and incorporates lots of veggies and herbs to boost the nutrition value even more. So feel free to celebrate Independence Day guiltfree with this super delish recipe!

CHRISTY SMITH is a Master Nutrition Therapist and Certified LEAP Therapist, special-

izing in reducing pain and inflammation, anti-aging, PCOS/IBS/diabetes management, weight loss and increasing quality of life through personalized anti-inflammatory diets and customized nutrition. She has been featured in Shape magazine, conducted recipe creation for Omega Juicers, and has been a special guest on multiple podcasts. LAKElife Magazine subscribers: If you’re interested in a custom nutrition consult, email Christy at findbetterhealth@christysmithnutrition.com.

• MENTION THIS ARTICLE AND GET $50 OFF YOUR FIRST SESSION! • 68 LAKElife Magazine July 2022 Prep Time: 5 minutes | Cook Time: 20 minutes Total: 25 minutes | Serves 6

Ingredients: 1-2 pounds red, white, and blue potato medley (or any potato will do) 6 slices bacon 1/4 cup olive oil 2 teaspoons Dijon mustard 2 tablespoons fresh lemon juice 2 cloves of garlic, pressed 1/4 cup red onions, thinly sliced 3 stalks celery, sliced Fresh dill, parsley, and/or salad greens, roughly chopped, to taste Kosher salt, to taste

Directions:

1. Add the potatoes to a large pot and cover with water. Add some salt and bring to a simmer, cooking the potatoes for about 20 minutes, or until just fork-tender. Drain the potatoes, briefly rinse them with cold water, drain, and add them back to a large bowl.

2. Meanwhile, cook bacon in a large sauté pan over medium heat, flipping often until both sides are crispy and the fat has rendered, about 15 minutes. Remove the bacon, chop roughly and set aside.

3. Add olive oil, mustard, lemon juice, and garlic to a small bowl. Whisk together well and then pour over the potatoes. Add the chopped bacon, onions, celery and herbs/greens. Toss everything well and season to taste with kosher salt.

4. Refrigerate for up to 2 days or serve immediately.

Fun Facts:

Potatoes are anti-inflammatory due to their fiber, anthocyanins and resistant starch content, and are full of antioxidants — all of which help keep you feeling full longer and reduce your risk of diseases. They improve digestion, blood sugar, and are naturally gluten-free!