Daring Cooks: Healthy Potato Salad

I was very excited when this month's Daring Cooks challenge was announced, because I knew immediately how I'd go about it.  We were asked to make a delicious and healthy potato salad, and right away I knew I'd be using my Mom's recipe.  It's always been a HUGE hit, and it feeds a huge crowd.  There are some interesting ingredients, plus there's no mayonnaise...score!

I brought a batch to my cousin's barbecue over Memorial Day weekend, knowing she always has a big crowd.  Although my Mom wasn't there, my aunts and uncles knew right away who made it and where the recipe came from.  What's great is that it can be made the day before (no need to refrigerate, either)...so keep this in mind when you need something that can be done in advance.

DISCLAIMER:  Mom told me to make it clear that the oil and vinegar measurements are approximate.  You really have to eyeball it and see for yourself what looks/tastes best.  It's best to add a little at a time and taste as you go, rather than dumping it all in at once and not being able to take it away.

Please make this at some point this summer and let me know how it's received...I promise, no one will be disappointed!  It's such a great alternative to the usual mayo-laden potato salad.  LOVE it.

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!


Mom's Famous Potato Salad
5 pounds Yukon Gold potatoes

1 head cauliflower, broken into flowerettes

1 bunch scallions, chopped

1 red onion, thinly sliced

1/4 lb. assorted olives, chopped

2/3 cup extra virgin olive oil (approximately - use your discretion)

1/2 cup apple cider vinegar (approximately - use your discretion)

Salt and pepper to taste

1/2 cup pepperoncini, chopped (optional)

Boil potatoes, cooling them just long enough so you can cut them into bite size pieces.  Cook cauliflower until cooked yet still a bit firm.  

Combine the potatoes and cauliflower in a large bowl.  Add olive oil while veggies are still warm so it can be absorbed.  Add the rest of ingredients, toss together and enjoy immediately or leave out before eating later.  

If you choose to refrigerate it, be sure to bring it to room temperature before enjoying it.

Serves an army :)

Linked to:  What's On Your Plate?
                  These Chicks Cooked