Growing up, my brother and I drove my mom crazy at the dinner table. We were opposites, you see. For the holidays, I liked turkey, my brother liked ham. I hated ham, still do today. Too salty. But, my mom thought we did this on purpose. She still (to this day) makes both ham and turkey for Thanksgiving and Christmas when we get together. The same thing with ice cream, vanilla vs chocolate. Coleslaw vs potato salad.
Of course, we didn’t do it on purpose. Our taste preferences are still the same, although now I just don’t care for ice cream at all. So you have to understand my distaste for this month’s daring cooks challenge.
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!
My distaste for potato salad is based on the classic American version: mushy potatoes swimming in mayonnaise. Very blah, very icky and very tasteless.
I still had fingerling potatoes given to be me by the Idaho Potato Commission (seriously, 10-lbs goes a long, LONG way!), so I chose to make my potato salad my favorite way.
I roasted 1/2-inch rounds of fingerling potatoes with bigger chunks of red bell peppers and red onions. For my dressing, I still wanted something mayonnaise based, to give it that American flair.
Yes, Americans DO have flair.
To lighten things up, I used light mayo, mixed with some EVOO. And with all things lower in fat and calories, I upped the flavor factor by adding lemon zest, lemon juice and fresh thyme, which is taking over my vegetable garden.
Now, this is a potato salad I can enjoy: Roasted Fingerling Potato Salad with Lemon & Thyme.