Tuesday, June 14, 2011

Daring cooks challenge - Healthy potato salad

Jami 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 love potatoes cooked in any way but potato salad really is one of my favourite dishes so this was a easy challenge, the only thing that made it a bit harder was trying to make it healthy, obviously that cuts out the traditional potato salad heavy with mayonnaise North American style.

One of my go to potato salads is one based on a recipe from John hadmuscin and is a pesto potato salad. In the original recipe he adds peas and yellow bell pepper, and though those both go well, I usualy make it with just potatoes and green oinion.

1 cup of arugula (rocket)
1 cup of fresh basil
1 cup of fresh cilantro.
1 garlic clove
1/2 cup of olive oil
1/4 cup of white wine vinegar.

Put all the ingredients in a food processor.

Wizz together until you have a green sludge.

Toss with still warm steamed or boiled new potatoes and chopped green onion.  I usually estimate 3 small new potatoes, or 1 medium potato cut up per person.

This is best served at room temperature after a couple of hours so that the flavours penetrate the potatoes.

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