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!
We have a couple of potato salad recipes that we like, but I have been intrigued for some time by the idea of a french potato salad.
French potato salad is made by boiling sliced potatoes and coating them with a dressing while the slices are still warm.
I used a recipe from The New Best Recipe Cookbook. Red potatoes were sliced and boiled in salted water.
When they came out of the water, they were coated with a dressing made with mustard, wine vinegar, 1/4 cup of the water from the boiling potatoes, olive oil, garlic and pepper.
The potatoes were left to soak up the dressing for 10 minutes
and then tossed with parsley, chives and shallots.