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
1/4 Large Jicama
2 tsps Lemon juice
1/4 cup plus 2 Tbls. Olive Oil
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.**