For the Daring Cook’s Challenge this month I killed two birds with one potato. The task set was to make a “healthy potato salad” and I’m not sure how healthy it was but my guests sure liked it. I made it almost exactly to the recipe in “Cooking Price-Wise” except for the fact that I used quails eggs (ooh get me!) and mexican ketchup. I was tempted to sprinkle over some of the half-hundred weight of file powder I have left over from last month’s challenge but wasn’t sure if Vincent would have approved.
I served this at my Vincentennial party. May 27th would have been Vincent Price’s 100th birthday and to celebrate this, I’m making one Vincent Price recipe per week and writing about it over at the Vincentennial Cookblog. Seemed a nice thing to be able to combine the two challenges. There is a picture of my potato salad here. It had prawns in it…
Now here is a word from our sponsor: Blog-checking lines: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!
One day I’ll look back and laugh at the fact that I ever thought a banana had more potassium than a spud.
I KNOW! As they say, who knew?!