Tuesday, June 14, 2011

Daring Cooks: Grilled Potato Salad with Raspberry Vinaigrette

This month was another interesting month with the Daring Cooks. Like last month it is a contest and like last month I am creating my own recipe. Not sure if I am very good at creating my own recipes but it is fun to try. I do want to thank everyone who voted for my grilled squash salad in an edible woven bowl in last months edible container contest. I came in third place with a lot of tough competition.

This month the challenge was to create a delicious and healthy potato salad. The challenge is being sponsored by the United States Potato Board who will be picking the top five recipes and selecting the winners this month.

I love potato salad but one thing I don't think of when I think of potato salad is healthy. I once made a potato salad with light mayo and YUCK - light mayo is not a product anyone should have to eat. So it was time to think outside the box. One thing I do often in the summer is to grill potatoes - delicious - so I decided to start there. Now what other flavors to use. I used some pretty basic spices and herbs that I normally use when grilling potatoes. After that I decided to scan the grocery store for inspiration. It is raspberry season here and raspberries are on sale here. I am not sure I have ever had raspberries with potatoes so I am not sure why I thought it would work but I did. I also had some raspbanero jam that I received as a gift from my wife's cousin. The jam is made and sold by some friends of theirs at the hixton blue collar cafe and it is delicious. I love to eat it just spread on crackers. If I am ever in Hixton, WI (or if I figure out where Hixton, WI is) I will have to check out their other products. I know most of you will probably not have quick access to raspbanero jam so I would recommend just using raspberry jam along with some cayenne if you want the heat.

There result was really good. It was nothing like any potato salad I have had before but it was a tasty and health alternative. I think the raspberries went well with the potatoes. The combination of the sweet and hot was very nice with the grilled potatoes and peppers. Here is what I came up with - I hope you enjoy!

Grilled Potato Salad with Raspberry Vinaigrette
Serves about 4

  • 2 lbs red potatoes - I use the larger ones but doesn't matter
  • 2 t vegetable oil ( or olive oil if you like )
  • 1/2 t kosher salt
  • 1/4 t paprika
  • 1/4 t dried thyme
  • 1/4 t dried rosemary
  • 1/4 t garlic powder
  • 1/4 t black pepper
  • pinch cayenne if desired
  • 1 red bell pepper ( or any other color), seeded and cut into 1" squares
  • 1/2 sweet red onion, course diced
  • 1 cup raspberries
  • 1 T fresh basil, chopped
For Vinaigrette
  • 1/4c cider vinegar
  • 1T vegetable oil
  • 1T dijon mustard
  • 1T raspbanero jam ( or raspberry jam or jelly)
  • pinch cayenne if desired and you did not use the raspbanero jam.
  1. Heat gas or charcol grill.
  2. Scrub potatoes and cut into 1" cubes. Parboil potatoes for about 6 minutes - they will be almost cooked but not quite. Drain and put into a large bowl.
  3. Add 2t oil, salt, paprika, thyme, rosemary, garlic powder, black pepper, cayenne, and bell pepper to bowl and toss.
  4. Place potato / pepper mixture on hot grill. Flip them once or twice with a spatula and cook until there are some nice grill marks on potatoes. Should take about 10 minutes.
  5. Allow potatoes to cool to room tempurature.
  6. Put all ingredients for vinaigrette in a blender and mix until well blended. If you used raspberry jam you may want to strain the seeds at this point.
  7. Toss cooled potatoes with onions, raspberries, basil and vinaigrette. Add vinaigrette a little at a time so you don't have too much.
  8. Serve immediately.