Daring Kitchen June - Potato Salad


This month's challenge led us on a potato course.  Mmmm...potatoes...  One of my favourite tubers.  Our challenge this month was to create a delicious (healthy) potato salad.

Blog checking linesJami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

I decided to do a non-mayo based salad (my husband loathes mayo and has since he was a kid).  What came to mind were German or French style potato salads.  I figured that a salad using the potatoes warm, would allow the flavours to infuse better into the potatoes.  The result was a rich, yet light, potato salad that we enjoyed with some grilled chicken

Here's what you'll need:
2 pounds of small new potatoes, scrubbed but not peeled
1/4 olive oil
1/4 white wine
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
1 tablespoon capers, finely chopped
1/4 cup chopped fresh parsley
1/4 cup slivered red onion
1 teaspoon salt
1/2 teaspoon pepper



-Boil potatoes until fork tender - drain and allow to cool enough to handle
-Combine the olive oil, white wine, white wine vinegar, capers, mustards, salt and pepper - whisk to combine
-Quarter potatoes and place in a bowl, drizzle with dressing and top with onions and parsley
-Serve and enjoy

Note:  I didn't cut the potatoes until they were cooked because I like nice sharp edge on the cooked potatoes...yes, I know, I have issues...  ;-)

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