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!
After browsing through some of the other freaking amazing recipes people came up with this time around I think my Daring Cooks recipe is rather undaring but it did taste good!
1 kilo (2.2 lbs) small potatoes, quartered (use red or white or a combination of both)
1 head broccoli, cut into small florets
4 hard boiled eggs
1/2 cup greek yogurt (I used 0% Total)
1/4 cup mayo (if you use yogurt mayo you won't need to add any sweetener as it's rather much sweeter than normal mayo)
1 tbsp apple cider vinegar
2 tsp sugar or sweetener of your choice
1 tsp ground mustard
1/2 tsp horseradish powder
1/2 tsp salt
freshly ground pepper, to taste
1 small red onion, diced
1 small sweet onion, diced
3 celery ribs, chopped
1 large red bell pepper, diced
1 large yellow bell pepper, diced
Place the potatoes in a pan and cover with salted water. Bring to a boil. Reduce heat and simmer for about 12 minutes. Drain and cool for a half an hour or so.
Chop up the hard boiled eggs. You can leave out the yolks if you want to slim the recipe down a little more but I like to add them in.
In a large bowl whisk together the yogurt, mayo, vinegar, sugar, mustard, and salt. Add the potatoes, eggs, and veggies and toss to coat.
Chill in the fridge for about a couple of hours and serve cool.