Chef Wendell’s modern summer potato salad redo

INDIANAPOLIS (WISH) – Hello Indiana, we can do better! Let’s all visit the garden or community Farmer’s Market and feed your family from the healing, heavenly apothecary and ‘get thee back into thy kitchen’.

Indiana has dropped to the 47th unhealthiest state in America out of 50 and according to a recent report, still lags in the fitness ranking. Not a proud statistic. Let’s get moving and then return to the joyous act of cooking from scratch where we can control the ingredients.

Pick up a container of pre-made potato salad and read the long paragraph of strange ingredients and added oils. Not sure what they are? Neither will your body, so make your potato salad from scratch using fresh ingredients.

Potato salad asphyxiated in mayonnaise is a red, white, and blue American tradition, but it causes the pounds to pile up. Plus the ingredients labels on aging grocery store pre-made potato salad tells us there’s a stew of harmful preservatives, otherwise it couldn’t stay fresh on the shelf for weeks till you purchase it. Our friends and family deserve better than that. Try this mayonnaise-free version and the gang will sing your praises.

  • 16 Baby Yukon gold potatoes-Don’t forget to scrub your spud!
  • Sea salt, for boiling water
  • 1 large tomato chopped, save juices
  • 1 cup chopped green onions
  • 4 cloves of minced raw garlic-not powdered
  • 1 cup chopped fresh basil, a couple of handfuls
  • 1/4 cup chopped parsley, a couple of handfuls
  • 3 tbs. red wine vinegar
  • 1/3 cup extra virgin olive oil
  • Sea Salt and black pepper

* Cut up potatoes to the size you want leaving on the skins.

*Boil about 6-8 minutes depending on the size–just until fork tender: keep them warm

*Add all the ingredients to the warm potatoes. Toss to allow the vinegar to absorb into the potatoes.

*Add oil and stir the potatoes taste, and serve.

*Garnish with a sprig of basil leaves

*Boil about 6-8 minutes depending on the size–just until fork tender: keep them warm

*Add all the ingredients to the warm potatoes. Toss to allow the vinegar to absorb into the potatoes.

*Add oil and stir the potatoes taste, and serve.

*Garnish with a sprig of basil leaves

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