Potatoes are one of my all-time favorite food. They’re something that often times are served as dinner or lunch in our house. My favorite quick, healthy meal is a russet potato topped with fresh salsa. It’s a hearty, flavorful, satisfying meal any time. It seems that the humble potato is almost always served as a side, not the star. With seven unique potato types to choose from I don’t know how this could be?
Potatoes are so versatile and bring their own unique flavor to each meal. Yellow potatoes are buttery and creamy while Russets are hearty with a light, fluffy center. Let’s not forget Fingerlings and Purples. These are my personal favorite. I love their robust, nutty flavor, and their colors add simple beauty to any plate they grace.
Far too often potatoes are seen slathered in mayo, practically erasing all the healthy nutrients that potatoes have to offer. Did you know that a skin-on, medium-sized (5.3 ounce) potato has just 110 calories, more potassium than a banana and almost half your daily value of vitamin C (45 percent) and zero fat, sodium or cholesterol? Potatoes are definitely health food at its finest, with so much to offer. But, they’re only as healthy as the toppings and other ingredients you add.
Instead of the routine, run of the mill potato salad we see at each and every family barbecue or picnic, how about changing it up a bit? Salad with potatoes. This salad of crisp, fresh green beans, tender zucchini and yellow squash, sweet grape tomatoes and corn is paired with the nutty, heartiness of gorgeous purple potatoes and the tender, slight sweetness of red potatoes both roasted to perfection. Next the salad is tossed in a light lemon shallot vinaigrette, making this a potato salad that stands in the spotlight and won’t be relegated to the sidelines.
This month is all about March madness… or actually, I should say it’s all about 2013 Munch Madness: Potato Goodness, a joint venture between Kitchen PLAY and Knuckle Salad, sponsored by the United States Potato Board. Now through March 26th, it’s the playoffs baby! An elite group of 8 recipes and their bloggers are going head to head in pursuit of being the Top Tater, AKA: 2013 Munch Madness Potato Goodness Champion!!
But we need your help! The only way to declare the perfect potato dish is to hear the voice of the people. So get out there and vote! There are 8 fabulous recipes to tempt your taste buds but of course, as my loyal readers you’ll clearly be pulling for me, right? Thanks. I know you have my back. Perhaps I can sweeten the pot a bit for ya? Well thanks to a little thing called predictive bracketing you can be a part of the competition too. Simply choose your top picks for a chance to win cash and prizes!
So what are you waiting for? Get in on the Munch Madness! Head on over to the Kitchen PLAY Facebook Page where you can vote for your favorite spuds… Which of course will be this lovely Rainbow Roasted Potato Salad, right? Wink. Wink. Be sure to keep going back each week as your votes narrow the field and the contenders move to the next phase. The champion will be declared on March 26th. Until then, choose your picks and feast your eyes on some potato goodness. You can also learn more about potatoes, get recipes and inspiration on the Potatoes, Taters and Spuds Facebook Page as well as the United States Potato Board Pinterest Page.
You can also join in for the live Facebook chat with Registered Dietitian, Chef and FoodNetwork.com “Healthy Bites” blogger Katie Cavuto Boyle! Katie will be there to answer your questions about the unique potato types, offer tips for infusing color into healthy springtime recipes and share two fresh new potato recipes she’s created just in time for spring! RSVP HERE. And now VOTE HERE for this Rainbow Roasted Potato Salad! **UPDATE: Rainbow Roasted Potato Salad WON!!! Thanks to all of you who participated in the competition and voted. I truly appreciate all your support and I hope you had fun participating too. It was a blast!
One Year Ago: Potato Chip Cookies
Salad of crisp, fresh vegetables paired with the nutty, heartiness of gorgeous purple potatoes and the tender, slight sweetness of red potatoes both roasted to perfection and tossed with a lemon-shallot vinaigrette.
- 2 red potatoes (or 6 petite reds), cut into 1-inch pieces
- 2 purple potatoes (or 6 petite purples), cut into 1-inch pieces
- 4 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 2 cups fresh green beans, ends trimmed and beans halved
- 1 cup zucchini, sliced and halved
- 1 cup yellow squash, sliced and halved
- 1 cup fresh corn kernels
- 1/2 tablespoon fresh thyme
- 1 cup grape tomatoes, halved
- 1/4 c. fresh lemon juice
- 2 teaspoons sugar
- 1/4 cup shallots, sliced
- Preheat oven to 400 degrees.
- In a large bowl, combine both the red and purple potatoes and toss with 1 tablespoons of olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast in the oven for about 30 minutes, until tender and browned. Set aside and cool to room temperature.
- In a large pan set over medium heat, add green beans and 3 tablespoons of water. Sauté until beans are bright green and water has evaporated, about 3 minutes. Add 1 tablespoon olive oil to the pan. Add zucchini, yellow squash, and corn to the pan. Cook until crisp tender, about 5-7 minutes.
- Add thyme and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to the pan. Cook for 1-2 minutes longer until fragrant. Remove from heat and add the tomatoes. Cool to room temperature. Once cool, add the potatoes to the other vegetables.
- In a small bowl, whisk together lemon juice and sugar. Continue whisking constantly and slowly drizzle in the remaining 2 tablespoons olive oil. Add the shallots and stir.
- Drizzle the vinaigrette over the potato salad and gently toss to coat. Add more salt and pepper to taste, if desired. Serve at room temperature or cool.