June 15, 2011

Daring Cooks: Healthy Potato Salads

Labels: ,



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 prepared 3 kinds of potato salad, and I think they could be considered healthy because I don't load them with a lot of dressing or salt.

Roasted Fingerling Potato Salad



24 ounces fingerling potatoes, unpeeled and cut into 1 inch-thick pieces
1 clove garlic, unpeeled
2 tablespoon extra virgin olive oil
1 teaspoon sea salt
2 ounces diced pancetta
3 tablespoons minced shallots
3 tablespoons Sherry wine vinegar or white balsamic
3 tablespoons apricot jam
sea salt to taste
2 fresh apricot, unpeeled and diced
fresh snow pea shoots, watercress, or baby spinach

  • In a large bowl, toss potatoes, 2 tablespoons olive oil, garlic clove, and salt. Roast in a 400°F oven until lightly browned, about 30 to 35 minutes. Remove garlic after 20 minutes.
  • While potatoes are roasting, cook pancetta in a skillet until brownish; transfer into a small bowl and set aside; remove all but 1 tablespoon of the rendered fat in the skillet. Stir fry the shallots in the same skillet until soft. Transfer to a small bowl.
  • Whisk together the vinegar, half a teaspoon of sea salt, and jam. Remove peel and mash the garlic and add to the vinegar mixture together with the shallots.
  • Toss the still warm potatoes and pancetta in the vinegar dressing, taste, and adjust seasoning. Leave for 30 minutes at room temperature or 2 hours in the refrigerator if preferred chilled.
  • Gently toss in diced apricot and pea shoots just before serving.

Potato Salad with Miso Dressing


1 pound small potatoes, unpeeled and sliced thin
1 teaspoon sea or kosher salt
water to cover potatoes
a bowl of ice water
1 tablespoon lemon juice
1 tablespoon light olive oil
2 tablespoons light- colored miso paste
½ cup chopped nori (dried seaweed)
1 tablespoon chopped scallions (white part only)

  • Place water and 1 teaspoon salt in a medium pan. Add the potatoes, let come to a boil and cook potatoes until tender, about 12 minutes. Using a wire scoop or sieve, scoop out the potatoes and plunge into the ice water; leave in ice water to cool completely for 1 minute. Drain well.
  • Mix lemon juice, oil, miso, nori, and scallions. Add potatoes and gently toss. Serve immediately or chill for 1 hour, if preferred.

Potato Salad with Boiled Egg



4 medium size Yukon gold potatoes, about 1½ pounds
¼ cup Champagne wine vinegar
1 teaspoon fine sea salt, or to taste
1 tablespoon Dijon mustard
¼ cup Kraft® mayonnaise with olive oil
1 hard boiled egg
slivers of hard boiled egg white and crumbled boiled egg yolk for garnish
  • Boil unpeeled potatoes until tender, about 15 to 18 minutes. Cool slightly then peel off the skin. Cut crosswise into ¼-inch thick slices. Place in a shallow container. Drizzle all over with vinegar and sprinkle with salt. Toss gently and leave for a few minutes to cool to room temperature.
  • Separate the yolk from the white. Finely chop the egg white and add to the cooled potatoes. Mash the egg yolk with a fork and blend with the mayonnaise and mustard.
  • Gently mix dressing and potato mixture. Chill in the refrigerator or serve immediately topped with slivers of egg white and crumbled egg yolk.

8 comments:

chef_d said...

Yum, love all the versions of potato salads but my favorite is the roasted fingerling potato salad, looks soooo delicious! Great job!

Sarah said...

Your photos are so gorgeous; they make the potato salads you came up with that much more tempting. Great work!

Maria said...

Wow I love all three of your salads! great job and wonderful pictures! thanks for sharing!

Audax said...

WOWOWOWOW your photography is astounding and the flavour profiles are stunning well done. I adore the fingerling potato salad that photograph is gorgeous lovely work.

Cheers from Audax in Sydney Australia.

Lisa said...

Oggi, all three of your potato slads are so unique, creative and beautiful. You are such an extremely talented lady. I'm dying to taste the apricot!

shelley c. said...

Beautiful photos of some delicious sounding salads! I particularly like the roasted fingerling potato salad with apricot jam included - sounds outstanding! Great work.

Katie said...

These potato salads are just beautiful. I'm dying to try the potato and boiled egg salad!

Joy said...

The potato salad looks wonderful.

Post a Comment

 
Design by New WP Themes | Bloggerized by Lasantha - Premiumbloggertemplates.com