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 VinaigretteServes about 4Ingredients
- 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, choppedFor 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.Directions
- Heat gas or charcol grill.
- 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.
- Add 2t oil, salt, paprika, thyme, rosemary, garlic powder, black pepper, cayenne, and bell pepper to bowl and toss.
- 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.
- Allow potatoes to cool to room tempurature.
- 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.
- Toss cooled potatoes with onions, raspberries, basil and vinaigrette. Add vinaigrette a little at a time so you don't have too much.
- Serve immediately.