03 July 2011

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!

June 2011 Daring Cooks Challenge

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.

June 2011 Daring Cooks Challenge

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


  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.


  1. Looks delish. Love the tri-color potatoes too. I make one with lots of dill, scallions and my skinny ranch dressing.

  2. Yum!!! I am so sorry that life has been crazy! I miss your blogs! Is there anything I can do to help with your wedding and stuff coming up? Todd and I did everything for ours so I am a plethura of knowledge and sources ;)

  3. Life must be crazy at times to make us appreciate the dull times...right?! I was there in all the whirlwind of wedding-ness stuff. It will soon pass. Just be patient. Potato salad looks yummy; good for you for trying something new! Try to enjoy the rest of your time before the wedding, it will all be over soon and be very quick.



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