Potatoes are discouraged for a Diabetic. They are so good for you and I say as long as you eat it in moderation and pair it with a low GI dressing, once a month is OK.
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 decided to made a Green Goddess-style dressing using an avocado and buttermilk. I wanted to infuse as much flavor into the spuds so I made a court bouillon to steam them with.
Believe it or not but except for an occasional dollop of guacamole I have never eaten an avocado (and they are wonderful for you).
I added tomatoes and olives but you could add anything you think your family would love. Maybe some shredded carrots or hard boiled eggs?
* 1 pound small new red potatoes, quartered
* 1 spring sage
* 3 garlic cloves
* 1 bay leaf
* Stem of rosemary
* bunch of thyme
1. Steam for 15 minutes
2. As soon as they are done mix 1 T vinegar with 1 T dressing and cool.
* 1 small avocado
* 3 T champagne Vinegar or white wine vinegar
* 1 garlic clove + garlic from steaming water
* 1 anchovy, oil packed
* 1 tsp fresh lemon juice
* 2 tsp fresh lime juice
* 1 T agave nectar
* 1/4 cup olive oil
* 1/4 cup buttermilk
* 1 T fresh basil
* salt & pepper to taste
Place ingredients in a processor and blend.
Add chopped kalamata olives, grape tomatoes, and a minced shallot.
Some parsley for garnish.
This dressing goes as well on a lettuce salad or as a dip for crudites.