Saturday, November 13, 2010

Low Fat Potato Salad For Twenty (Or Why My Hands Feel Like They've Been Through A Jillian Michaels Workout)

Aren't those hands pretty?  Sadly, they are not mine.  For starters, my nails are never that groomed or pretty.  Second, I don't wear lotion on them.   Ever.

My hands feel more like this below image though:

They hurt.  They are sore.  I feel like my thumb and wrist have been doing a Jillian Michaels workout.  I can just picture her in fitness crazed mode (with her horse-shaped face and ponytail) telling me not to quit.  Telling me not to be a loser when it comes to cooking and peeling fifteen boiled potatoes and eight boiled eggs. 

Because that is what I did yesterday.  I spent nearly two hours peforming prep work for a huge serving of my low fat potato salad for a neighborhood block party my street is having. Although 40 people are anticipated to attend, I prepared enough to feed 20 (or maybe 40 if everyone just takes a small bite or two).  I can't imagine having to prepare enough salad to feed 40 folks.  I spent thirty minutes (or more) just peeling the eggs and potatoes.  I have never used that muscle in my fingers and hand for that long or in that much repetition.  My hand was really bothering me afterwards and for several hours.  How do cooks and chefs do this labor intensive work day in and day out?   Gosh, I sure have a whole new respect for cooks now that I'm cooking from scratch! 

Anyway, hopefully my 'tater salad will be adored by all who attend our block party and taste it.  If anyone complains, I may just start a food fight.  I don't care if half my neighbors are senior citizens either.  I'll knock 72 year old Mr. Bob right in the kisser if he utters one ugly word against my hard work. 

Before the brawl begins, let me post the recipe for you.  Here is the recipe of my low fat (but you'd never know it because it's awesome) potato salad:

potatosaladfor20.jpg picture by vivrosemom

Low Fat Potato Salad
(Serves 20.  You can cut this recipe in half, feeding 8 to 10, which is what I normally do)

15 medium to large red potatoes, boiled, peeled and mashed
8 to 10 hard boiled eggs

2 small onions, chopped finely (optional)
1 and 3/4 cup of fat-free or reduced fat mayonnaise (Use more or less, if you like) 
2/3 cups of sweet pickle relish
1/2 cup of bacon bits (optional, but why not use them?)
7 tbsp of honey mustard
2 tbsp sugar
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
1 tsp celery salt
1 tsp Cajun seasoning

Cook, peel and dice potatoes.  Combine the potatoes with chopped onions (if you use them) in medium size bowl.  Set aside.  Boil the eggs.  Cool them before handling.  Peel and separate the egg yolks from the egg whites.   In a small bowl, dice your egg whites.  In a separate bowl mash your egg yolks with honey mustard.  Stir the mayo, sugar, celery salt, onion powder, garlic powder, salt and Cajun seasoning into the egg yolk- mustard mixture. Pour egg whites and egg yolk mixture into potatoes.  Stir well.  Mix in the relish and bacon bits.  Taste it.  Add any additional seasonings, if needed.  The salad will keep in the refrigerator for up to seven days.  I would not recommend freezing this or eating it after seven days.


-  Does anyone know if I can have a spa treatment or massage done just on my hands?  Ouch!  I really need one.  Pleaase throw in a cute cabana boy to gently rub them too, will ya?  Thanks!

1 comment:

  1. Woohoo! I found your foodie blog :) Love the cookbook and can't wait to read it!