14 June 2011

Daring Cooks June Challenge: Healthy Potato Salad

Roasted Potato Salad, ribs, and green beans

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!

What? Potato Salad? Where’s the challenge in that? There’s only one potato salad I like and that’s my mom’s. Needless to say, my reaction to this month’s challenge was a half-hearted, “Meh.” And unfortunately, that’s how I approached this challenge. I’m still surprised at myself for participating. Even more surprising is that my potato salad was actually tasty.

Mel’s Roasted Potato Salad
serves however many you want it to serve

Fingerling potatoes, scrubbed and diced, 3 per person
Onions, large dice, ¼ cup per person
Tomates, halved, 1 per person
Salt, to taste
Pepper, to taste
Rosemary, to taste
Thyme, to taste
Olive Oil, ~2 teaspoons per person
Garlic, roasted and broken into cloves, ½ head per person

Preheat oven to 400°F.
Combine potatoes, onions, and tomatoes in a large bowl. Season. Drizzle with olive oil and mix thoroughly. Turn out onto foil lined baking sheet.

Bake 30 minutes or until potatoes are browned, stirring twice. Remove from oven and add garlic cloves before serving.

Between the olive oil and tomato juice, there is no need
for a separate dressing! 

Super, super simple side dish. It was made as an afterthought, though was a great accompaniment to slow roasted ribs. I like to finish off my ribs at a high temperature, uncovered, so that’s when I added the potatoes to the oven. I roasted the garlic on a low temperature with the ribs for about an hour and let it in there when the potatoes where in the oven.

Most importantly though, this challenge actually did challenge me. I'm very much a stick-to-the-recipe type cook, so for me to make an on-the-fly potato salad with no recipe in sight was a bit liberating and challenging for me! Many thanks to Jami Sorrento for an unconventional, yet truly challenging challenge!

Huh-that’s-actually-pretty-good: 1 vote
You’re-crazy-if-you-think-I’m-going-to-waste-rib-space-on-potatoes: 1 vote

Guten appetit!


  1. "You’re-crazy-if-you-think-I’m-going-to-waste-rib-space-on-potatoes: 1 vote" - Thanks for the chuckle, needed a laugh to perk up my morning.

    I'm glad at the end you decided to partake in the challenge. Sometimes we all need to do something a little lax for a challenge.

  2. Great post, thanks for sharing!

  3. Tomatoes and garlic sound like a great addition! I was a bit uninspired too, but enjoyed this in the end as well.

  4. Lol! I'm not a potato salad fan so I had to challenge myself to make one that I would like! Great post!

  5. Looks delicious! great job!


  6. Rosemary, thyme and garlic? Yes! I think it presents well too. I'm glad you enjoyed it.

  7. You had me laughing! And wanting ribs.


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