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.]
I went for a simple salad of kipflers, boiled, and shaken through a dressing of wholegrain mustard, salad vinegar and japanese mayonnaise. A bed of rocket, cherry tomatoes, chevre, boiled eggs, olives and smoked trout rounded it out.
Simple as anything to prepare (assuming you don’t plan to catch and smoke the trout yourself). Take a half kilo of kipflers, slice roughly, boil until soft, drain dry. Mix 2-3 tbsp each of mayonnaise and vinegar together with 1-2 tsp mustard. Place potatoes in a pot with a tight fitting lid, add dressing, and shake well (holding lid securely on). Pile potatoes onto rocket, and amass everything else you are using in as decorative a manner as desired. Top with some extra virgin olive oil if you want a bit more dressing over the remainder.