POTATO SALAD - Daring Cooks' Challenge - June / 2011


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 almost had to sit this challenge out. The days just passed by and I didn't notice, and when I realized it was almost due, so I decided to improvise using up what I had in the fridge to clean it up before my vacation trip to Brazil. So, this is my humble but delicious contribution for the challenge, Potato & Chicken Salad.

At a first glance, this challenge seemed so simple to accomplish, but I was pleasantly surprised at the array of amazing salads created by the other Daring Cooks which you can see visiting THE DARING KITCHEN. I really have to update my repertoire of potato salad recipes :o)

Thank you Jami for the great challenge!



3 medium potatoes, cooked with their skin and cooled
1/2 cup finely chopped carrots steamed (al dente)
1/4 cup red bell pepper, finely diced
1/4 cup onions, finely chopped
2 Tbsp pickled cucumber, finely chopped
1/2 cup smoked ham, finely diced
1 cup cooked chicken breast, shredded (you can use leftovers)
1/2 tsp salt (or to taste)
2 Tbsp olive oil
10 green olives, chopped
2 hard boiled eggs

For homemade Mayonnaise:
(yields approx. 1 cup)

1 egg
1 Tbsp white wine vinegar
1/4 tsp salt
1 pinch of freshly grated black pepper
1 Tbsp onion, chopped
2 tsp mustard (Iused Dijon)
1/4 cup olive oil
vegetable oil (I used corn oil)

Put all ingredients for the mayonnaise (except oils) in the tall glass of a hand mixer. Blend for a few seconds. With the blender on, add the olive oil slowly. When you finish with the olive oil, start adding the vegetable oil in the same way (you will use about 1/2 cup), until it thickens to mayonnaise consistency. The more oil, the thicker it gets.

Fold in the chopped boiled eggs to half of the mayonnaise. Set aside.

Peel the potatoes and cut them into medium sized cubes. Add them to a bowl.

Prepare the other ingredients as described above and add them to the potatoes.

Toss all ingredients in the bowl with the egg/mayonnaise mixture. 

Add more mayonnaise to taste.

Add more salt if necessary.

You can serve the potato salad inside hollowed out tomatoes, or as desired.


  1. Lookin' good! I'm loving the edible container. It's such a cool idea, especially perched on the leaf plate.

    I never used to be a fan of mayonnaise-y potato salads, but yours and others on the forum just look so appetising. Must give it another go.

  2. Renata that look so cute I love that green plate and how you plated the salad in a red tomato. And the chicken potato salad sounds delicious. I hope your trip goes well for you. Well done.

    Cheers from Audax in Sydney Australia.

  3. Renata, this potato salad really panders to my tastebuds! How delicious!

  4. Wow bravo for making your own mayonnaise! Great idea to put the salad in a hollowed-out tomato, it looks beautiful!

  5. I'm always in love with your pictures Renata..
    I love your plating..and I am truly impressed with the home made mayonaise..
    hope you have an amazing vacation :)

  6. So glad you were able to participate, and that it helped you clean out the fridge before your trip! :) I always love seeing what you come up with, and this is no exception. Yummy looking salad, and wonderful presentation!

  7. Gorgeous presentation Renata! Mine looked nice until I tossed it all with the dressing, but then it was too late! I love that you used homemade mayonnaise, and the egg and olive are perfect garnishes. Have a wonderful and safe trip. When do you return to Korea?

  8. Renata, Potato salad looks yumm. I love them, nowadays not making as afraid of mayonnaise.

  9. ha! ha! The same thing happened to me. Time goes by and you gotta make something quick. Iranians make a chicken potato salad, but with all the mayo it's not so healthy. But it is delicious!

  10. Mmmmm - another recipe with meat in it - wonderful! Great flavours and beautiful presentation as usual.
    How do you manage to just use up some leftovers and end up with such a beautiful and accomplished dish?

  11. Renata..love that you made your own mayonnaise, and I love that you served it in a tomato and I love the addition of chicken. I always get so excited to see your full blog post after getting a sneak peek in the completed thread. Brava on another challenge that makes us all want to come live with you! :)

  12. look amazing and what delicious pictures! gloria

  13. Serving your potato salad in a tomato was such a great idea! It looks so fresh and bright. Yum.

  14. Hi Renata! Homemade mayonnaise is so much better than that nasty stuff out of the bottle, eh? In my DC post I said that I dislike mayo, but that's not entirely true. I do make mayo whenever I want some! Well done on squeezing in the DC post before leaving! That's prioritising!!

  15. Lovely serving it in a tomato, great flavours too.

  16. This is definitely a creative improvisation of the challenge... Have a great trip in Brazil :-)


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