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