I do like potato salad as a side dish, but I hate the mayo-laden monstrosities I sometimes see. Yet there is something comforting about a forkful of creamy potato that I find irresistible. So I developed this recipe to fill the spud-shaped hole in my belly.
How convenient that the Daring Cooks were also focusing on potato salad this month. 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!
Creamy No-Mayo Potato Salad
serves 4 as a side dish
900 g (2 lb) new potatoes, cubed
8 snow peas (or sugar snap peas), finely sliced
small bunch of cilantro (coriander) leaves
1/4 c (30 g) chopped scallions (green onions)
for the dressing:
1/4 c (75 ml) plain yogurt
1/2 c (125 ml) sour cream
1/2 t salt
1/2 t pepper
1/2 t ground coriander
Cook the potatoes in a pot of boiling salty water until tender, about 25 minutes. Drain and allow to cool somewhat.
Add the potatoes to a large bowl with the snow peas, cilantro, and scallions.
Combine all the dressing ingredients.
Pour over the potatoes and mix gently.
How do you like your potato salad? Are you a mayonnaise fan?
