Low-fat Potato Salad Bites

The count down to the 4^th of July has begun.  Here at Peas of Mind, our favorite 4^th of July activity is eating. Yes, we love swimming, hanging with friends, lounging on the beach and watching fireworks as much as anyone, but it’s sharing our veggie infused dishes with our friends and family that really makes us the happiest.  To celebrate this wonderful holiday, we’ve decided to take a 4^th of July classic and reinvent it into something healthy, yummy and dare we say, elegant! We’re taking the picnic fav, Potato salad and turning it into a low-fat and totally delicious appetizer. 

Peas of Mind’s, potato salad bites contain all the flavor that you expect with potato salad without all of the added fat, sugar and salt.  As a substitute for mayonnaise, we’ve made a white bean aioli that not only contains NO mayonnaise; it’s low-fat and full of protein.  Wow your friends and family this Fourth with these taste bud pleasing and stealthily healthy apps!

Peas of Mind Potato Salad Bites

3 large Red Potatoes 

1/3 cup diced onion

¼ cup celery

1 cup white beans

1.5 TBS lemon juice

1 TBS of water

2 TBS of safflower oil

1 small can of sliced olives

2 TBS of finely chopped parsley

3 Cornischon (extra small pickles) quartered lengthwise

Bring three cups of water to a boil. Slice potatoes about half an inch thick (see photo for reference). When water is in a rapid boil add salt and drop in potatoes slices. Continue to boil for 8-10 or until potatoes feel firm but tender.  Gently strain potatoes and place in the refrigerator (most likely, a few will break but they should be firm enough that most do not).

Place white beans, lemon juice, salt and water in a blender and blend until completely smooth.  Continue blending while adding the oil. Blend for another minute after oil is added.  When you’re finished the texture should be that of mayonnaise.

Place 12 large and intact potato slices on a platter.  Top each slice with about one tablespoon of the white bean aioli.  Garnish every slice with a quarter of a conischon, olive slice and sprinkle with parsley.