Tuesday, June 14, 2011

Daring Cooks-Potato Salad-Challenge #5

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!

I'm not a huge fan of potato salad.  If it is around I'll have a little but won't be disappointed if it is not on the table.  When I saw this table, I immediately thought of Sriracha Potato Salad.  I used a marinade recipe from a good friend has the base for the recipe.  The batch I made was way spicy so I had to adjust the amount of Sriracha back so normal people could eat it and live.  Below is a pic of it and the recipe!  Enjoy!

                                                      Sriracha Potato Salad

3 pounds red potatos
2 chopped green onion tops
1 tbsp parsley
½ tbsp fresh thyme
1/2 tbsp fresh sage
1/2 tbsp fresh rosemary
3 cloves chopped garlic

¼ cup  rice vinegar
1/2 cup mayonnaise
1 to 2 tbsp Sriracha sauce depending on taste
2 tbsp Dijon mustard
2 tbsp soy sauce
1 Tbsp parsley
1 Tbsp fresh thyme
1 Tbsp fresh sage
1 Tbsp fresh rosemary
3 cloves chopped garlic
2 chopped green onion tops
salt and black pepper to taste

Wash and slice potatoes into quarter inch slices, then quarter each slice.  Boil potatoes 20 to 25 minutes til tender.  Drain well and allow to cool. 

Place potatoes in large bowl and drizzle rice vinegar over potatoes and toss to coat.

Mix remaining ingredients together in a small bowl.  Add the mayonnaise mixture to the potatoes and toss lightly to coat.  Add green onions toss to combine. Season with salt and pepper if needed.  Chill until ready to serve.

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