Just in time for Memorial Day, the United States Potato Board offers several tips for potato salad, a classic summer recipe. -- New salad varieties such as Tuscan and Mexican Potato Salad reduce the fat and calories of the BBQ staple. --Grill recipes such as Red Potato Skewers are healthy and convenient.
Denver, CO (PRWEB) May 23, 2007 -- Potato salad is a summer classic and the original is arguably hard to beat. But all too often recipes are loaded with extra fat and calories, and it doesn't have to be that way. The fact remains that a medium (5.3 ounce) potato is a good source of potassium, and an excellent source of vitamin C, has 2 grams of fiber with only 110 calories, no fat, cholesterol or sodium.
Just in time for Memorial Day, the United States Potato Board offers several reci-tips for renewing a traditional or vinaigrette-based potato salad with healthier ingredients to provide flavor and appeal.
- Tuscan Potato Salad - Stir diced grilled zucchini, eggplant and bell peppers into cubed, pre-cooked red, white or Yukon Gold potatoes. Toss with a vinaigrette dressing and stir in a few tablespoons of chopped fresh basil.
- Mexican Potato Salad - Stir diced bell peppers, fresh cooked corn kernels and minced red onion into a traditional Russet potato salad. Top with chopped fresh cilantro. Tip: Substitute some of the mayonnaise with plain yogurt or low-fat sour cream for a tangier dressing.
- Farmer Fresh Potato Salad - Stir diced bell peppers or chopped tomatoes and chopped fresh spinach into cubed, pre-cooked Yukon Gold potatoes. Toss with a lemon vinaigrette and stir in a few tablespoons of chopped fresh dill or chervil.
- Mediterranean Potato Salad - Stir diced fresh tomatoes and quartered, pitted olives into cubed, pre-cooked red or white potatoes. Toss with a lemony vinaigrette dressing and stir in a tablespoon of chopped fresh oregano or basil.
- Florentine Potato Salad - Stir chopped fresh radicchio into cubed, pre-cooked red or white potatoes. Toss with a white balsamic vinaigrette dressing and stir in few tablespoons of snipped fresh basil. Top with a sprinkle of toasted pine nuts.
Need to get away from the stove on a hot summer night? Potatoes can be prepared healthfully and conveniently with these simple grilling techniques from the United States Potato Board.
- Salt Baked Potatoes - Line the bottom of a foil loaf pan with iodized or coarse ground kosher salt. Poke several holes in 6-8 small red or white potatoes and place in pan. Cover completely with salt. Place pan on preheated, covered grill over medium heat and cook for 40 minutes or until potatoes are very tender. Remove from grill and carefully remove potatoes from salt. Brush off excess salt and serve.
- Red Potato Skewers - Cut 6 small red potatoes in half and place in a bowl with 1/2 inch of water; cover and microwave on high for 3 minutes to partially cook. Thread potatoes onto skewers with smoked sausage slices and bell pepper and onion cubes. Cook on a grill over medium heat for about 5 minutes on each side or until potatoes are soft, basting frequently with prepared Italian salad dressing. Remove from grill and serve.
The United States Potato Board was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Recognized as an innovator in the producer marketing industry, the USPB was one of the first commodity groups to develop and use a nutrition label that was approved by the FDA. Based in Denver, CO, the USPB represents more than 4,000 potato growers and handlers across the country. For more information about the USPB and its programs, visit www.healthypotato.com.
Contact:
Kris Caputo Hurley
Fleishman-Hillard
916 492 5337
Linda McCashion
United States Potato Board
303 873 2326
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