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!
As soon as I saw this challenge, I thought again of Maria’s mom’s Fabled Potato Salad — after all, it was delicious, mayo-free (which I think is what most people mean when they say “healthy” for a potato salad), and hot pink to boot! All I needed was to wait for merchants’ beets to look particularly luscious; as soon as they did, I grabbed some, and set to making not The Greatest Potato Salad In The World, but its Tribute.
I boiled up (and sadly slightly overcooked) some spuds (maybe 1.5 times the beets), and the beets (but not together), and took care this time to chop everything up into a teensy, tiny dice of cuteness. The green onions are onion greens from the garden, and I also threw in some parsley before serving because I was feeling sassy. (Take note of the salt. It is very important not to be shy with the salt in this salad.) Not pictured? Some pepper and the squeeze of lemon I threw in (see aforementioned sassiness).
I’d like to side-note here and point out the adorable, but tiny cup with the yoghourt in it. (Oh, yoghourt. I used maybe 4 or 5 spoonfuls of yoghourt for the whole bowl. Not much at all.) That yoghourt was the product of my first try with a yoghourt maker I picked up at a garage sale earlier this year. While the machine seems to work fine (it made yoghourt, after all!), I have to say that I think the results are better when I just do it in a big pot; if nothing else, it makes straining the yoghourt into something thicker (and yes, that is necessary in my opinion) way easier. So if anyone wants a yoghourt maker, let me know soon before I send it to Goodwill.
Anyway, after that, just mix everything together, revel in the pinkness, and set in the fridge for a bit. It’ll look like this, except maybe a little more delicious:
Things I considered throwing in there as well? (Because, let’s face it, The Salad was five years ago; I really can’t remember at this point exactly what it tasted like.) Sweet peppers, whole grain mustard, purple onions, celery. I don’t think anything fresh and tasty would go amiss, really. I thought about adding the egg again, and vetoed it, since I was going for something super-light.
I served it with a re-hash of some kibbe I’d made earlier in the week, atop a little mound of our garden’s lettuce. I have to say that as someone who has no use for a whole head of lettuce, I can’t recommend over-sowing your greens enough — I have a square foot of leafy veggies that seems unable to stop producing, no matter how much we gnaw at it. It’s quite impressive!
Anyway, the kibbe recipe was from this book, and I was actually a little disappointed by it. It was nice to have a way to use up some more of the bulgur I’d picked up originally to make tabouleh, but for a Middle Eastern dish, it was surprisingly bland (if filling). For this meal, I fried up some onions, threw in (and mushed up) the leftover kibbe and also threw in some cilantro. It was an improvement (but then, as The Boy put it, what isn’t improved by fried onions?) but I’ll still be looking elsewhere for a recipe for my next kibbe attempt. With that said, however, I still have a couple recipes from Urban Pantry that I’ve marked for testing, so we’ll see if those turn out better. While I like the idea behind the book, I also think I’m not the target audience;it’s aimed more at apartment-dwellers than surburbians.
So that’s about it for possibly the rambliest, most off-topic Daring Cooks post I’ve written to date. Other potato salad ideas I’d like to try? Roasted garlic “faux Roquefort”, spiced roasted spuds, and a general roasted veggie one — you wouldn’t even need cream, just a little olive oil.