With the 4th of July weekend coming up, no recipe could be better suited for a Daring Cooks Challenge than one of Potato Salad. Iconic at barbecue tables across the country the salad itself has become a great summer eat! Of course there are innumerable types of potato salads - creamy, spicy, hearty, light. The sheer versatility of the potato allows for much variation in flavour and accommodation of regional taste.
I chose to make a classic-ish style of salad - creamy, cheesy, with a burst of flavour that comes from a combination of cilantro, lemon juice, and sour cream!!
Ingredients:
4 potatoes, boiled and cubed
1/4 cup cilantro, chopped
1/2 ts crushed black pepper
1/4 tsp mustard powder
Salt to taste
1/2 tsp honey
1/4 lemon, squeezed
1 tbsp olive oil, extra virgin
1/4 cup sour cream
1/4 cup cheese, grated
Method:
- In a small mixing bowl, blend together the sour cream, honey, olive oil, and lemon juice.
- To this mix, add salt, pepper, and mustard powder.
- In a larger mixing bowl, toss together the cubed potatoes, cheese, and the cilantro.
- Pour the dressing over it and using a couple of forks, mix well enough to coat the potatoes well.
- Turn into a serving bowl. Chill in the refrigerator before serving.
Post Script: 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!
Vegan Substitute: Try dairy free sour cream and vegan grated cheese in this recipe.
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