Sneaky Chef

Packed Potato Salad

by Missy Chase Lapine

This is a classic potato salad: the herbs add great flavor, but feel free to omit them if seeing green will make your child see red! If you decide to limit yourself to the healthiest of all the optional extra boosts, go for the green onions.

Makes 4 servings

• 2 pounds small Yukon gold or small white potatoes
• 1⁄2 cup White Bean Puree (see Make-Ahead Recipe below)
• 1⁄4 cup light mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh tarragon and/or fresh dill (optional)
• Salt and freshly ground pepper, to taste
• Optional extra boost: 1⁄2 cup chopped celery and/or red or green onions

1. Peel the potatoes if you don’t want to see the skins in the potato salad, then place them in a large pot of cold, salted water. Bring the water to a boil, lower the heat, and simmer, covered, for 20 to 25 minutes, until the potatoes are just tender. Drain the potatoes in a colander and let cool.
2. In a bowl large enough to hold the potatoes, whisk together the White Bean Puree, mayonnaise, lemon juice, mustard, fresh herbs, salt and pepper, and celery and/or onions, if using.
3. When the potatoes are cool enough to handle, quarter them and add them to the bowl, stirring gently until all the potatoes are coated with the mayonnaise mixture. Serve immediately or refrigerate for up to 3 days.

Make-Ahead Recipe #9: White Bean Puree

• 1 (15-ounce) can white beans* (Great Northern, navy, butter, or cannellini)
• 1 to 2 tablespoons water

*If you are starting with dry beans, soak 1 cup for an hour, then cook according to instructions.