It’s that time of year when summer parties are in abundance. One thing you can be certain of is that some sort of potato salad will be in attendance at the festivities, so it was only fitting that this month’s Daring Cooks challenge was potato salad.
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!
Because potato salad is so prevalent at summer picnics and barbeques, I knew that I wanted to make something different from your typical mayo-laden, calorie dense variety. And different it was.
This potato salad packed an Asian flavored punch directly to my tastebuds and was a welcome addition to our table. The original recipe calls for sweet potatoes, which I think would make a great salad even better. So try this unique spin on your average potato salad at your next summer party! You won’t be disappointed.
Asian Potato Salad – adapted from Food and Wine
*This recipe makes a large bowlful of potato salad. If you are having/attending a smaller event, I recommend halving the recipe, reducing the soy sauce to 1/4 Cup.
- 10 Russet Potatoes, scrubbed, peeled and cut into 1 inch pieces
- 1 Cup plus 4 Tbsp. Toasted Sesame Oil
- 2 Tbsp. Garlic, minced
- 1/3 Cup Soy Sauce (I always use low sodium)
- 2 Tbsp. Ginger, minced
- 4 Tbsp. Seasoned Rice Vinegar
- 1/4 Cup Sugar
- 2 Tbsp. Dijon Mustard
- 1 Cup Plain Greek Yogurt
- 2 8 oz Cans Water Chestnuts, sliced
- 1 Bunch Green Onions, chopped, green parts only
- Salt and Pepper, to taste
Place the potatoes in a large pot and cover with water. Bring to a boil, then turn off heat, cover and allow to sit for 6 minutes. Pierce potatoes with a fork to check for doneness. They should be soft, yet still remain firm. Drain potatoes into a colander and rinse with cold water. Set aside.
Heat 2 Tbsp. of toasted sesame oil in a medium saucepan. Once hot, add garlic, soy sauce and ginger and cook for 2-3 minutes, until very fragrant. Remove from heat and whisk in dijon mustard, seasoned rice vinegar and sugar. Transfer sauce to a bowl, add the water chestnuts and green onion and set aside for 10 minutes.
Add the remaining toasted sesame oil and greek yogurt to the water chestnut mixture, season with salt and pepper and mix well. Fold in the potatoes.
This salad can be refrigerated overnight, but is best served warm or at room temperature.