Healthy Potato Salad

Just as the weather is starting to warm up, and I'm looking for something a little lighter on the palate, and on the hips, the Daring Kitchen challenges us to a healthy potato salad - perfect timing! 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!

Despite the prize for originality, I went with one of the Daring Kitchen-provided recipes - Greek yogurt and dill potato salad. Even when the Daring Kitchen encourages us to go off and create our own dishes within the guidelines of the challenge, I still tend to follow one of the recipes they offer, for a couple of reasons. One, I'm really just not that creative. I love to cook, and I'm getting better at it, but coming up with new twists on old classics, or unique combinations of flavors is not quite my forte. Another reason I like to stay within the provided recipes is that it forces me to use ingredients and techniques that I otherwise wouldn't. If I chose my own recipes, I'd stick to foods and methods that I'm familiar with, no matter how hard I would try to break out of my comfort zone. 

This potato salad was one of the best I'd ever had and, despite my undying devotion to mayonnaise, I think I may be making this one all summer. The peppers gave it a sweetness that was balanced out by just the right amount of sourness from the yogurt and lemon juice. I love, love, love dill, so there was just no going overboard on that. I think I may cut the potatoes a bit smaller next time, though, just because it gives more surface area for the dressing to coat. Really, though, that was my only complaint. I made it yesterday, and as I was packing it for my lunch today I snuck a tiny bite, and I can assure you, this one definitely gets better as it sits. 

P.S. - please forgive the gratuitous pictures. It was an overcast day, which was the perfect lighting for playing around with my camera so I kind of went a little nuts.

Source

 Jami Sorrento for The Daring Kitchen

Ingredients

• 2 lbs. small red creamer Potatoes - I think the red potatoes I got were a little bigger than they were supposed to be. It still worked, but next time I'd just cut them smaller.
• 1/2 orange bell Pepper
• 1/2 red bell Pepper
• 3 tbsp. fresh Dill, plus a bit more for garnish.
• 1 cup Greek Yogurt
• 1 tsp. Sea Salt
• Juice from 1/2 Lemon

Directions 

Rinse and scrub the potatoes, leaving the skins on.

 

Boil for 20 to 25 minutes, until fully cooked. While they're cooking, prep everything else.

Dice the peppers

measure out 3 tablespoons of dill

 

Add the yogurt to the dill

and the lemon juice and salt,

 

 combine and set aside until the potatoes are done.

Once the potatoes are fully cooked, drain and let them cool completely. Then cut them in half or quarters, depending on how big the potato is.

Add the dressing

and the peppers

mix well, and garnish with more dill.

 

 

.... is it lunch time yet???