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!
One thing we Germans should know how to make is potato salad - we eat it at every BBQ, summer party and every christmas eve. Every time you order or buy a sausage at a place to eat you can have it with potato salad. Not to speak of 'Schnitzel' or other kinds of fried meat. But normally the salad is boring and made with lots of mayonnaise and pickled cucumber, but not lots of love. The best and really simple potato salad I had was at a traditional Austrian Restaurant in Vienna, the 'Figlmüller'. The serve the most famous 'Wiener Schnitzel' in town with a stunning potato salad with lamb's lettuce and Styrian pumpkin seed oil. So if you are in Vienna, you have to try it!
I posted a potato-salad recipe some time before (it's unfortunately in German), this one is with smoked trout, radish and a dressing of mayonnaise, mustard, honey and dill. For the challenge I wanted to make something really different. If you are a fan of 'toast Hawaii' or Hawaiian pizza, it's your kind of recipe. I personally don't like the mentioned above, but quite liked the salad; and in case of doubt just serve the potatoes separately ;)
Baked Potato and Pineapple Salad
makes 4 servings
- two baby ananas
- 12 medium-sized potatoes
- 4+2 tblsp sesame oil
- salt and pepper
- one pepperoni (or more according to your taste)
- 8 tblsp unsalted roasted peanuts
- juice and zest of 1 1/2 lemons
- 2-3 tblsp honey
- 8 sprigs fresh mint, minced
Peel the potatoes and slice them about half and inch thick. In a large bowl, blend with 2 tblsp of the sesame oil and season with salt and pepper. Preheat your oven to 200 °C. Spread the potatoes on a baking sheet (try to prevent stacks) and bake for 15-20 minutes until they are golden brown.
Meanwhile prepare your ananas - remove the outer part and the stem and cut into cubes; try save the juice which might be released. Deseed the pepperoni and slice thinly. For the dressing, mix juice and zest of the lemons, honey, remaining oil and pineapple juice. Put your warm potatoes, the pineapple cubes, pepperoni and peanuts into a bowl and blend with the dressing, using your hands, add the mint at the end. Let the salad rest for at least an hour before serving.
If you want to impress your guests, you can try to remove the flesh of the ananas without cutting the outer part (for example with a spoon) and serve the salad in those 'ananas bowls'.
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