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 chose to go with an Italian inspired pesto potato salad studded with spring onions and celery for a full flavour explosion, finished with cool, creamy yoghurt. Delicious.
500g small new potatoes, boiled until tender
125g spring onions, sliced about a cm thick
1 stalk celery, diced
2tbsp vegan pesto – homemade or ready made
1-2 tbsp vegan yoghurt – depending on how creamy you like it
Combine the potatoes, onions and celery in a bowl then mix in the pesto followed by the yoghurt. Finish with freshly cracked black pepper to serve.