I didn't want to miss this month's challenge, as I had missed last month's (too greasy/meaty). So, I put my thinking cap on and tried to figure out when I did like potatoes and how I could incorporate those flavours into a potato salad. I like spicy curries with potato, as well as thinly sliced potatoes on pizza, and poutine, but that was the end of my list. I didn't see how I could put gravy and cheese curds on cold potatoes and make it work, so the poutine salad was out. Potato salad on a crust? Nope. Spicy? Yes, please. Rather than curry, I went with some Mexican ingredients to make a chipotle potato salad. It was good, but very spicy, as I doubled the chipotles from what you can see in the recipe below. As for healthy, I used half buttermilk and half mayonnaise to make a creamy dressing. Oh, and the most exciting part for me was that I liked it! I actually took the leftovers for lunch 2 days in a row. This is pretty earth-shattering, people. I think it was because I used tiny new potatoes and they were creamy, not grainy at all. So, Spud, you're okay. See you at Thanksgiving. Now to love eggplant...
1 pound tiny new potatoes
12 small radishes, sliced
2 small or one large poblano peppers, roasted, peeled seeded and diced
½ red onion, finely chopped
¼ cup chopped fresh cilantro
- Place potatoes in a pot of cold water with a generous amount of salt. Bring to the boil and cook for about 10 minutes, until tender. Drain and cool. Halve potatoes and place in a large bowl.
- Add remaining ingredients and about ½ cup of dressing and toss well. Serve.
Chipotle Ranch Dressing
½ cup buttermilk
½ cup mayonnaise
1 chipotle chile in adobo and a teaspoon of the sauce
1 tablespoon fresh lime juice
1 small clove garlic, mashed with a pinch of salt
¼ chopped cilantro
- Combine everything but cilantro in a blender and puree until smooth. Add cilantro. Will keep for a few days in the refrigerator.
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!