The Daring Cooks' June 2011 Challenge: A Healthy Potato Salad

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!

I haven't written in a month.  So sue me.  Finally my guilt got the better of me.  In my defense, my life is about to flip flop.  Within the next month, I will be done with my year of AmeriCorps*VISTA service, I will be married, and I will be going back to school for the first time in years. My stomach is literally turning as I type. Food hasn't been appetizing for a few weeks.  This is too much for this lady to handle.

Everybody asks about the wedding.  Even talking about it is getting exhausting, so forgive me if I don't provide lots of details today.  I'll make it up to you after August 1st, by writing a small book full of pictures and posting it here.  I'll make sure to include pictures of food too - of course.

Other than the constant state of shock/denial that I find myself in (oh sense of humour, how long ago did I lose you?  Come back soon), not much has been happening here.  I did, once again from a sense of guilt, complete June's Daring Kitchen's Cooking and Baking challenges.

June's Daring Cooks' Challenge is a healthy potato salad.  Sad though it may seem, I have never had potato salad.  Mostly because it looks like a mystery dish full of veggies I may or may not like.  This one is a far cry from your typical potato salad but it is still tasty.  In small doses.  The dill becomes a little overwhelming.

Healthy Yogurt and Dill Purple Potato Salad

2 lbs of those cute, small, purple potatoes
1/2 orange bell pepper, diced
1/2 red bell pepper, diced
3 tbsp fresh dill
1 cup Greek yogurt
1 tsp salt
Juice from 1/2 lemon

Directions:

1. Clean, dice (in large chunks) the purple potatoes.  Place in a pot of boiling water until just cooked, but still somewhat firm (about 20-30 minutes).  We aren't making mashed potatoes after all, so we want them to keep their shape. Drain and let cool.
2. Meanwhile mix dill, yogurt, salt, and lemon juice in a large bowl.  Add bell peppers.
3. Once potatoes have fully drained and cooled, mix with sauce.  Place in refrigerator and allow to cool thoroughly before serving.