June 14, 2011

Daring Cooks: Dill and Caper Red 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!

Of course, I’ve made potato salad before. My mom has a straightforward recipe that I love (and have blogged about before - scroll down towards the bottom to view the recipe). But for this challenge, I wanted to make a bit of a different potato salad. Immediately, capers came to mind. Their briny, piquant flavor would compliment the creamy potatoes well. Of course, I’d still want to add some creamy texture, so a nice high-end mayonnaise would be needed. In the interest of keeping the salad lower in calories, though, I tried to keep the amount modest. Some fresh dill, dijon mustard, and smoked paprika helped round out what became a full-flavored, potato salad – a perfect accompaniment to any backyard barbecue.

Dill and Caper Red Potato Salad

1 lb small red potatoes

Salt

1 T lemon juice

3 T diced red onion

3 T olive oil mayonnaise (such as Spectrum)

1 t dijon mustard

1 t honey

1 T capers

1 t fresh dill, chopped

1/4 t smoked paprika

Salt and pepper to taste

2 hard-boiled eggs, chopped

Place the potatoes in a medium saucepan with a generous amount of salt and enough water to cover. Boil for 15 minutes or until pierced easily with a fork. Drain and allow to cool. Cut into bite-sized pieces (about 1/2 inch) and set aside.

In a small bowl, combine the lemon juice and red onion. Stir to coat, and set aside.

In a large bowl, whisk together the mayonnaise, mustard, and honey. Add capers, dill, smoked paprika, salt and pepper and whisk to combine. Add in the potatoes and eggs and toss with the dressing until evenly coated. Taste and adjust salt and pepper as needed.

Serve chilled. Makes 4 servings.

12 Responses to “Daring Cooks: Dill and Caper Red Potato Salad”

  1. That looks DELISH! Can’t wait to try it.

  2. mmm I love the use of dill here. Nice job!

  3. I am going to have to give this a try the next time I have fresh dill, looks yummy!

  4. I love the combination of red-skinned potatoes, mayonnaise and dill. Even better with just a touch of onion and capers.

    Sounds great.

  5. Oh, I love the flavor combination of smoked paprika, dill, and capers! Now I’m starting to rethink my apathy towards this challenge. Yay for creative thinkers!

  6. I would not have thought to use capers, great idea!

  7. YES! CAPERS! That’s a great idea… I love capers, and I know what you mean about them going well with the creaminess of the potatoes.

  8. I LOVE dill and capers! I have to make this – just don’t tell my husband there are capers in it. ;) Although I know I could eat it all by myself. And this picture is just making me drool. YUM!

  9. Looks beautiful and delicious! Great job!

    http://www.cookinformycaptain.blogspot.com

  10. You’ve taken potato salad to a different place. Sounds like the perfect summer side.

  11. Pingback: Vegetarian, Gluten-Free Roundup: Two Non-Desserts is Healthier Than One

  12. Pingback: Potato Salad | Alison Amazed

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