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
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
½ red pepper
¼ iceberg lettuce
Freshly ground pepper, to taste
- Wash the potatoes & place in a steamer. Cook for 12-15mins, or until done.
- Whilst the potatoes are cooking, prepare the dressing. Mix all the ingredients together and set aside for the flavours to meld together.
- Tear up the mackerel into bite-sized chunks. Slice up the cucumber and pepper. Shred the lettuce.
- Remove the potatoes from the steamer & allow to cool for 5mins.
- Combine together the potatoes, mackerel and vegetables.
- 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!