Heathy Potato Salads (Daring Cooks Challenge June 2011)

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!

My other half is Irish so naturally potatoes are often on the menu. I haven’t always been a huge potato eater and in the early days my boyfriend would sneak a bag of spuds into the shopping basket when we go shopping (well, he carries the basket so I don’t notice the big increase in weight…) Now potatoes are an integral part of our diet, and my potato repertoire goes beyond mashed & roasted. Delia’s goats cheese. onion potato bread is simply delicious.

For this challenge, I used a fusion of oriental flavours within this potato salad.  I love the combination of sharpness, heat and sweetness of this salad dressing.  There is no need for soy as the smoked mackerel provides a lot of salt. The cucumber and mint added a delicate cooling crunch to the potatoes and fish.

I used Exquisa potatoes, a delicious oval shaped potato that works well in salads.  Here is my recipe…

Smoked Mackerel and Cucumber Potato Salad with an Oriental Twist

Serves 2

Ingredients

2 small scallions, chopped

1cm knob of ginger, grated

zest and juice of 1 lime

½ bullet chili (deseeded) and finely minced

1 tsp sesame oil

1 tsp extra virgin olive oil

1 tsp grated palm sugar

400g small salad potatoes (Exquisa, jersey royals, new potatoes…)

1 medium-sized smoked mackerel, or other smoked fish

1/3 cucumber

½ red pepper

¼ iceberg lettuce

Freshly ground pepper, to taste

  1. Wash the potatoes & place in a steamer. Cook for 12-15mins, or until done.
  2. Whilst the potatoes are cooking, prepare the dressing. Mix all the ingredients together and set aside for the flavours to meld together.
  3. Tear up the mackerel into bite-sized chunks. Slice up the cucumber and pepper. Shred the lettuce.
  4. Remove the potatoes from the steamer & allow to cool for 5mins.
  5. Combine together the potatoes, mackerel and vegetables.
  6. Drizzle over the dressing, toss & top with finely chopped coriander and mint if using.

I also made a potato salad with left over duck – it’s a great way to use up leftovers!

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2 responses to “Heathy Potato Salads (Daring Cooks Challenge June 2011)

  1. As the Irish other half, when I learned that this challenge involved potatoes I was so happy! It was great that you used this unusual variety, it worked very well teamed with the smoked fish and the South East Asian touches like the chilli. By bringing the exotic flavours of the orient to the potato salad you have really invigorated the dish.

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