Blog-checking lines: 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!
OMG so laaaaaate….I saw that the challenge was potato salad, picked my recipe out, and then work immediately became a fiery whirlwind of stress and drama, and the potato salad never was made. But then Jenn was having a 4th of July pool party, and I said AHA! A time and place for a healthy potato salad, especially one that doesn’t have mayo in it!
I didn’t take any pictures…so I suppose you can’t really believe me when I said I made it. 😦
Original recipe here. Bask in the authoress’s gorgeous photographing abilities. I’m jealous!
I am all about the Indian flavors this year — maybe because I’m working more closely than ever before with my subcontinental coworkers? These flavors were a big hit, both among those who tried it at the July 4th pool party and the neighbors who had it at the July 5th Leftovers Party I lugged it to. This was easy to make on the morning of the 4th while Jim deconstructed the tents in the backyard from our July 3rd party (can you tell our neighborhood takes the 4th of July very seriously?), and the kitchen didn’t even get too hot. Totally a plus.
Indian Potato Salad (no mayo)
4 cups potatoes, peeled and cut into cubes*
3 tbsp olive oil
2 tsp cumin seeds
1/2 tsp salt
1 1/2 tsp curry powder
couple of shakes of cayenne
3 scallions, sliced thinly
1 red pepper, seeded and chopped
1/3 cup cilantro, chopped*
*I think I used about 3 medium sized white potatoes? 2 1/2 pounds or so?
**As always, what did I do? I left out the cilantro! Yes, always. It tastes like soap. You’re welcome.
Bring water to a boil and add the cubed potatoes. Boil until just tender (about 5 mins). Test with a fork. You don’t want them too firm but you don’t want them falling apart in to mush either. Drain in a colander in the sink.
Heat the oil in a skillet and toast the cumin seeds for a minute. Add the salt and curry powder and stir until well mixed. The mixture will get amazingly fragrant as it heats up, this only takes a minute or so but be sure you don’t let it burn. Take fragrant spiced oil off the heat.
Place the potatoes, scallions, and red pepper in a bowl and add the spicy oil. Toss gently then add a couple of shakes of cayenne. Finally, add the cilantro if you are using it and toss gently.