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avocado, avocado potato salad, cauiliflower, daring kitchen challenge, eggplant, lentil, lentil potato salad, pomegranate molasses, potato salad, Salad, sweet potato, sweet potato salad, sweet red bell pepper, yogurt dressingroasted vegetable 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!
Here is some potato salads recipes I usually make:
Sweet and White Potato Salad with Pomegranate Dressing
This salad is gorgeous, it combine between the sweet and the sour, when using the sweet potato and the white, then the pomegranate with its sweet and sour flavor along with the arugula, very very delicious.
1 sweet potato
2 medium white potato
arugula
sweet red bell pepper
green onion
pecan
for the dressing
1 tablespoon pomegranate molasses
2 tablespoon olive oil
1 teaspoon white vinegar
1 tablespoon lemon juice
salt and pepper
Boil the potato with the skins on until tender and cooked, peel the skin and cut the potato into small cubes and let it cool, cut the pepper into 1\2 inch dices, slice the green onion thinly, add the arugula and pecan.
To make the dressing, add all the ingredient in a bowl and whisk until incorporated, add to the salad and mix all together.
Avocado Potato Salad
It’s really great as a refreshing light lunch as will as a very good choice to serve at gathering along with pita chips.
2 medium White potato boiled, peeled, and medium diced
1 avocado cut into medium dices
2 small roma tomato medium diced
1 small cucumber medium diced
3 tablespoon parsley chopped
some mint leaves chopped
2 tablespoon onion small diced
2 tablespoon lemon juice
1 tablespoon olive oil
salt and pepper
Mix the potato, avocado, tomato, cucumber, parsley and the onion all together in deep dish. Add the lemon juice, oil, salt, and pepper, mix and server in small dish.
For the pita chips slice the pita bread into triangles drezzel with olive oil and sprinke a dash of salt, spread the triangle on a baking sheet and put it in the oven at 300 f for 10 -15 min.
Oven Roasted Potato veggies salad with yogurt dressing
this salad is a twist on a famous mediterranean fried veggie layered salad, so instead of frying the veggies why not to grill it in the oven as I did or on the grill. the sauce from yogurt and taini gives it that creamy sour fresh tangy taste.
red potato peeled and cut into wedges
paprika for seasoning
eggplant cut into large cubes
cauliflower cut into large floret
frozen sweet corn
chopped parsley
toasted pine nuts
salt and pepper
olive oil for roasting the veggie
for the dressing
1\2 cup greek yogurt
3 tablespoon tahini
1 tablespoon lemon juice
Heat the oven at 350 f, on a sheet pan season the potato with salt, pepper, paprika, add olive oil to coat completely, mix all together, layer the potato into the pan and put it in the oven for 20 – 25 min. until cooked and soft inside (you can check it with the fork).
layer the eggplant and cauliflower after coating with salt and pepper and drizzle some olive oil to coat completely and put it in the oven at 350 f for 15 -20 min.
in a pan put some olive oil add the corn and sauté for 5 min.
To make the dressing mix the yogurt the tahini and the lemon juice.
On the serving dish layer the potato the eggplant then the cauliflower the corn add another layer of each, top it with the yogurt sauce, pine nuts and chopped parsley.
Lentil Potato Salad
potato boiled peeled and diced to medium cubes
lentil cooked to tender
parley chopped
sweet red bell pepper
2 tablespoon onion diced fine
cumin, dried coriander,salt and pepper
2 tablespoon lemon juice
2 tablespoon olive oil
some romaine lettuce for serving
mix all ingredient together spoon it into the letuce cups and serve.
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Joanna said:
They all look delicious! I am going to have to try your avocado one for sure.
Andy said:
The idea of lentils and potatoes together in a salad sounds really good. Thanks for sharing all your ideas.
thefooddoctor said:
I love all your salads Samah..they are brilliant with new flavor combinations
I plan to try them out one by one 🙂
I am sure they will be yummy
Melanie said:
I’m all over the avocado potato salad! That recipe is going into my save file!
blepharisma said:
So many great choices! I especially love the avocado one.
fatisrecipes said:
🙂 You, too have done a good Daring Cook’s potato salad extravaganza! 🙂
donna said:
Fabulous job!
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Nami said:
I love potato salad so much because I simply love potatoes. My husband is Chinese and they don’t really have potato dish so he is not a big fan. Otherwise I can make potato dish like every week! All of these recipes are just simply amazing. I don’t know which one to try so keeping all.
Monkeyshines said:
Oh my! four salads and each looks fantastic. Love the idea of potato and avocado – so refreshing. And then potato and lentil – hearty and comforting. Lovely job at photographing potato salad too! It’s not the easiest subject.
Laura @ Family Spice said:
Great job on this challenge! I love the idea of avocados and potatoes… probably because I adore both! : )
lisamichele said:
What a potato salad fest! They all look amazing! Personally, I think I’d like a big bowl of the sweet and white potato salad with pomegranate dressing! Then I”ll just work my way down 🙂 Gorgeous job!
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Mona said:
thoses recipes make me hungry , wooow
just amazing
Good Cooks said:
Thanks Mona, really appreciated…