Thursday, May 29, 2008

Potato Salad

As CEOs of the kitchen, I am sure you are keenly aware that the cost of food is rising. This is a world-wide concern. Here in the Philippines, rice is our main staple on the table. And yes, the increase in the rice prices is enough to make our hearts palpitate and sweat even when we are not doing any heavy work-outs. What you read (and saw) in the news is true. Many of our people are lining up for government-subsidized rice. Otherwise, we have to pay almost double the price!

Mary Hunt of Everyday Cheapskates suggests we try potatoes. She said there are some who predict potatoes will emerge as the solution to world hunger. Potatoes will grow almost anywhere, require very little water and mature in just 50 days. They are nutritious, have only 5 percent of the fat content of wheat (provided they’re not loaded up with butter and sour cream). They also have one-fourth of the calories of bread and, when boiled, have more protein than corn and nearly twice the calcium, according to the Potato Center. They contain vitamin C, iron, potassium and zinc.

No wonder the United Nations named 2008 the International Year of the Potato, calling the vegetable a “hidden treasure.”

I saw some very nice potato marbles at the grocery and I could not resist the cute petite little balls. Is anyone out there like me? I do not know why I couldn't resist baby veggies. ie. baby bok choy, little potato marbles, baby spinach. Aside from the cuteness factor, I know the little ones taste better. Am I correct? Or do I just have a bias towards little stuffs?

Here is a simple Potato Salad recipe. The picture above was taken using natural light. The reason why it is yellow because I added mustard. I know many people don't like the taste of mustard. But I love the taste of mustard. If you do not like it, simply omit mustard from the recipe and you will still get a tasty salad. This will make a nice side-dish to a fish or meat entre.

1/2 Kilo potato marbles, washed very well

2 eggs, boiled

1 stalk celery, washed, chopped

2 T mustard

1/2 C fat-free mayonnaise

salt and pepper

1 stalk green onions, chopped, for garnish

1. Boil the potatoes in a pot of water for 15 minutes or until cooked. Drain.

2. Slice the potaotes in half (if you want bite-sized pieces). Slice the eggs.

3. Mix potatoes, eggs, celery, mustard and mayonnaise in a bowl.

4. Add salt and pepper to taste.

5. Serve in individual platters. Garnish with chopped green onions.

This is my entry this week to the Weekend Herb Blogging Event where different herbs, vegetables, plants and produce are featured around the world. This event was launched by Kalyn of Kalyn's Kitchen. This week's host is Wandering Chopsticks. To see last week's round-up, please check out Sweet Nick's.


Wandering Chopsticks said...

Thanks for your submission. I like adding a little bit of dijon mustard to my potato salads. Do you have celery salt in the Philippines? I'm not sure what's in it, but it makes potato salads really good.

Soli Deo Gloria said...

Yes. We do have celery salt. Thank you very much for the tip! :)

Kalyn Denny said...

Sounds tasty. Celery seed is also a good addition to this type of salad, the little black seeds look and taste good!

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