At first thought, Potato Salad doesn't sound like all that much of a challenge. I decided to re-think the same old same old, and see how my regular recipe could be improved.
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!
Normally, I boil the potatoes, add some chopped veggies and toss everything with mayonnaise, mustard, salt and pepper, etc. before refrigerating. Just for the heck of it I checked my old Joy of Cooking to see how far off I've been from a standard. Low and behold, the correct technique should be to toss the still warm potatoes with vinaigrette, let them cool a bit, add the vegetables if any, refrigerate, then add your mayonnaise dressing when the salad is cold. Brilliant idea, as the oil and vinegar, plus herbs can be absorbed by the warm potatoes, before adding any mayonnaise.