The challenge of the month june was: make a healthy potato salad from around the world. Host Jami Sorrento was the inventor of the idea.
And because we had a lot of good weather here in Holland the challenge couldn't have come on a better moment.
My potato salad is made up by myself from vegetables and other ingredients from this season.
The broad beans were the suprise act. By removing the skin of the broad beans they were nice in the salad.
If it's healthy enough? I used yoghurt and just a little bit of mayonnaise (if you look at the size of the bowl). And furthermore lots of fresh and healthy vegetables. We thought it was a good side dish for a healthy barbecue. See for yourself.
- a pound new potatoes (500 gram);
- 3.5 ounces broad beans (100 gram);
- 3.5 ounces cherry tomatoes (100 gram);
- 2 cups chicken stock (500 mL), room temperature;
- 8 parsley twigs;
- 1 tablespoon sugar;
- 1/2 cup vinegar (100 mL);
- 1 onion, cjhopped very fine;
- 2 tablespoons mayonnaise (light for the healthy effect);
- 2 tablespoons yoghurt (light, see above);
- 8 ounces smoked chicken (200 grams).
Peel the potatoes, wash them very well and slice them in 0,3 cm slices. Get the broad beans out of their jackt and carve the outer skin. Remove the skin carefully. By removing the skin the broad beans don't get that leatherly bite. Chop the parsley. Slice the smoked chicken in cubes and quarter the tomatoes.
Put the potatoes with the chicken stock to a boil on high fire. Let it boil for 3 minutes. Add the sugar, vinegar, onion and broad beans and cook for another 3 minutes. Turn the heat of and let the pan (with the lid on it) stand for another 10 minutes. Drain.
Let it cool down for about 2 hours in the refrigerator.
Mix the mayonnaise with the yoghurt and parsley and pour it over the potatoes. Add the tomatoes and smoked chicken. Mix well and let the flavours optimize for at least an hour in the refrigerator. Eat cold.