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!
For someone from Irish heritage you would think I make potato salad every summer, but I think this was the first time I’ve made a potato salad before. Probably because I associate potato salad as a gloopy mess full of mayo and crunchy ‘things’ that leave me guessing what they are, but I found this exciting on the palate with pickled green onions in red wine vinegar and a dressing with whole grain mustard. Focusing on simple ingredients, not covering them. Thank you Jami!
My Mother put in a request for this challenge asking for a German potato salad. Scouring the web for inspiration I came across Deb’s (Smitten Kitchen) Spring Salad with New Potatoes. I loved her idea of pickling spring onions!
The result for June’s challenge was to combine the bacon of a German potato salad with the kick of the lightly pickled spring onions. Opting out of the goopy mayo mess that you find at your summer picnic, I chose to go a lighter route for my dressing.
I paired my potato salad, with a marinated grilled flank steak and asparagus.
- 6 red potatoes
- ¼ cup red wine vinegar
- ¼ cup water
- 1½ tsp sugar
- 1 bunch of spring onions
- ¼ cup olive oil
- 2 tablespoons whole grain mustard
- 2 teaspoons smooth Dijon mustard
- 2 tablespoons red wine vinegar
- Cut potatoes into bite size pieces. Place potatoes into a large enough pot and fill to cover. Bring to a boil and boil till a knife pierces a potato and let’s go easily.
- While the potatoes are cooking. Mix the red wine vinegar, water and sugar in a bowl. Dice the spring onions and place into the liquid, stir and store in the fridge until later.
- I can’t exactly tell you how much bacon to use, I went the silly route and went cheap when it came to my bacon. Unfortunately most of each piece was fat, so I ended up using the whole package of bacon due to cutting the fat off. Cut the bacon into small chunks and fry till cooked. Place aside to drain.
- Mix the olive oil, whole grain mustard, Dijon mustard, and red wine vinegar in a larger bowl. Once the potatoes are cooked place them, the bacon, and spring onions (drained) and mix. Serve.
If you make this, let me see! Tag your photo with #teawithmeblog on Instagram.