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

Ingredients:

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

Method:

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! 

THOUGHTS:

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!

VERDICT:

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!