Thursday, June 23, 2011

Heart Healthy Apple, Jicama & Potato Salad

Don't you just love it when a new report comes out that blames one particular food for making us fat? Potatoes (according to Nutrition Data) are Low in fat, Cholesterol and Sodium. They're a good source of Vitamin C, B6 and Potassium, and high in fiber. Recent media chatter would suggest that the humble potato is a fat producing tuber-tiger. The farm fresh potato is not the villian, but maybe processed badly-fried and double baked oily cheese and bacon covered bowls of them could add a few extra lardons to our waist line. If that's accompanied by pitchers of beer and a lot of sitting on our rumps, we could probably rack up a few sizes, too. I don't think the potatoes need to take the blame on this one, do you?With that in mind, (and also as a late dated posting for this month's Daring Cooks) I bring you this Heart Healthy Heritage Potato Salad from potatoes that slept on a farm last week.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!

RECIPE: Apple, Jicama, Potato Salad (California Style)

1lb. Farmer's Market Potatoes
1 Apple
1/4 Large Jicama
2 tsps Lemon juice
Fresh Thyme
1/4 cup plus 2 Tbls. Olive Oil
salt/pepper
1 tsp Dijon Mustard
1 Tbls. (minced) Shallot
3 Tbls Balsamic Vinegar
Fresh Tarragon or more thyme

1) Wash, scrub and cut the potatoes into small chunks. Peel and cube the Apple and the Jicama, sprinkle with lemon juice and hold for later.
2) Place the potatoes on a parchment lined baking sheet, drizzle with 2 tbls. olive oil, sprinkle with salt and pepper and scatter fresh thyme over the top.
3) Roast these for about 20 minutes til tender, but not overcooked. You want them to hold up for tossing as a salad later.
4) While the potatoes cool, prepare the Vinaigrette Dressing:
In a small bowl, whisk together the Dijon Mustard, Shallot, Balsamic Vinegar, pinch of salt and pepper, and fresh herbs. Continue to whisk briskly while drizzling in the 1/4 cup Olive oil. Only use as much as you need to create a thick dressing. Adjust seasoning as desired.
5) When the potatoes have cooled, toss them in a bowl with the dressing and the Apple and Jicama cubes.
**The flavors are even more full when allowed to sit in the refrigerator for a few hours or overnight to meld.**

5 comments:

A Year on the Grill said...

What beautiful photos, and of course taters are great for you (always leave the skin on). It's the goo that kills ya

Sippity Sup said...

Apples, jicama and taters? I'd devour that. Of course what you say here tempts me too "cheese and bacon covered bowls of them could add a few extra lardons to our waist line. If that's accompanied by pitchers of beer and a lot of sitting on our rumps" GREG

Pamela Ortega said...

The more I browse your blog the more in love I fall with your recipes! Great job.

the southern hostess said...

I just found you through Pinterest. What a beautiful blog you have!

Valentina said...

I love this post -- yay for beautiful healthful potatoes. These are gorgeous - your photos are absolutely gorgeous!