Hot Potato Salad
Contributed by: News Canada
Nutrition News: Serve preservative-free salad dressings
(NC) - Nutrition conscious Canadians think nothing of the extra effort required to assess the foods they consume and serve to their families. In summertime however, with so many garden grown fruits and vegetables readily at hand, our watchful eye on nutrition can relax and take a worthy break.
Indeed, with almost no effort at all, the summer 'salad' season is a virtual windfall of high vitamin variety - and all of it pairs superbly with our favorite barbecue meat, poultry, seafood or fish. The trick, however, is to keep the salads as nutritious as they should be with dressings that are preservative free.
"To achieve this, we took the old and treasured Japanese method of blending fresh herbs and spices and produced some all-natural dressings with a sensational taste," says Ken Horisaki, spokesperson for JC Creative Foods, a leading name in exotic-gourmet sauces and dressings. "The dressings contain no MSG, no cholesterol, no transfats, and as importantly - no artificial preservatives. Instead, the long shelf life is achieved by pasteurizing in the bottle at high temperatures."
Try this Hot Potato Salad recipe using the JC dressing of your choice. To help you decide, here's a brief guideline of how to pair the various dressing flavors with your favorite summer foods:
- Miso: This Japanese favorite derived from soybeans has a piquant, slightly nutty, slightly salty flavor. Miso salads are outstanding with meat dishes.
- Ginger: A ginger salad accompanied by a fish or chicken entree is a winning combination.
- Soy Garlic: This dressing is lightly flavored with rice vinegar, soy sauce and a touch of garlic. It pairs very well with pasta.
- Soy Vinegar: This fat free dressing keeps calories in check with its clean, non-artificial taste of rice vinegar and soy sauce.
- Sesame: The traditional, truly light, nutty taste of roasted sesame seeds creates salads that pair well with a stir-fry entree.
- 4 Medium potatoes
- 4 Bacon slices, diced
- 1/2 Onion, chopped
- 1 tbsp Salt
- 2 tbsp Butter or margarine
- 1/4 cup JC Japanese Dressing, Ginger flavor (or your choice)
Peel potatoes and dice into 2-3cm pieces.
In a medium-sized pot, boil 2L water, add salt, followed by the potatoes. Cook until tender. Drain water.
Melt butter in a frying pan and cook the bacon and onion thoroughly. Add the potatoes and continue to cook for 3 to 5 minutes.
Add JC dressing to the mix and transfer the potato salad to a bowl and serve.
Serving Size: Makes 4 Servings