Potato Salad (noun)

Old definition: A popular mayonnaise-laden, calorie clogged side dish found next to the burgers, hot dogs, and potato chips at American barbecues infamous for its ability to make one feel guilty for getting second helping.

But no longer folks because…

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!

I have a new, revamped potato salad filled with all the flavor and (almost) none of the fat! And the best part? I seasoned it like a steak…

That’s right, a steak.

Too good to be true? Try it out!

Steak n’ Potato Salad

2 lb red potatoes, cubed
1/2 sweet onion, diced
1 lb mushrooms, sliced
2 cloves garlic, minced
1 tbsp sesame seeds (optional)
1 tbsp vegetable oil
3/4 cup water
2 tbsp flour
1/2 cube beef bullion
2 tsbp ketchup
2 tsp worcestershire sauce
1 tsp fresh ground pepper
2 tsp salt (more or less to taste)
chives (garnish)

Set potatoes to boil for 20-30 minutes until soft. Drain and set aside.

Mix flour and water, set aside.

Saute onions and mushrooms over low-medium heat for 10 minutes until mushrooms are brown and onions are translucent. Add sesame seeds and garlic and saute an additional 1-2 minutes.  Add water mixture, beef bullion, ketchup, worcestershire, salt, and pepper stirring continuously with whisk until thick and bubbly. Turn off heat.

In a large bowl combine potatoes with sauce mixture. Refrigerate ~ 4 hours until cool. Garnish with chives.

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