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Dinner Tonight! | The Lighter Side

Glowing Potatoes

May 17, 2000|DONNA DEANE

A few weeks ago I had a simple, delicious potato salad at a Japanese restaurant. It included carrots and cucumbers, but the dressing puzzled me. It was well-seasoned, creamy--and bright orange.

I wanted to make it for myself, but how? I tried pumpkin and then ground turmeric for the color, but neither was it. Then it hit me--kabocha squash! I added steamed, pureed squash to a mayonnaise-based dressing, and bingo, the code was cracked. Then it was just a matter of seasoning the dressing for a good full flavor.

If you make this salad a day ahead, the flavor will be even better. For a pretty presentation, arrange the salad on a platter lined with lettuce leaves and tomatoes.


Deane's book "Low Fat Kitchen" includes more than 100 recipes created for this column. To order, call (800) 246-4042. The price is $20.45 including shipping and sales tax.

Japanese Potato Salad

Active Work Time: 30 minutes * Total Preparation Time: 1 hour 15 minutes plus 30 minutes chilling * Vegetarian

Steam or bake the remaining squash for another meal.

2 pounds boiling potatoes, preferably Yukon Gold, cut into quarters lengthwise

1/4 of small kabocha squash

2 large carrots, thinly sliced

1/2 Japanese cucumber, cut in half lengthwise and thinly sliced (about 2 cups)

1/4 cup minced green onion

1/2 cup low-fat mayonnaise

1/2 cup low-fat sour cream

2 tablespoons sugar

2 tablespoons white wine vinegar

2 teaspoons prepared mustard

1/2 teaspoon salt

Freshly ground pepper

* Steam potatoes and squash until vegetables are tender, about 45 minutes. When cool enough to handle, scoop squash from shell and mash enough to measure 1/4 cup. Transfer to bowl large enough to make dressing. Let cool. Cut steamed potato wedges into quarters.

* Cook carrots in boiling water just until tender, about 5 minutes. Drain, place in bowl of ice water until cold, then drain again.

* Toss together potatoes, carrots, cucumber and green onion.

* Spoon mayonnaise, sour cream, sugar, vinegar, mustard, salt and pepper to taste into bowl with squash puree and stir until all ingredients are blended. Stir dressing into potatoes to coat. Cover and chill at least 30 minutes before serving.

12 servings. Each (1/2-cup) serving: 115 calories; 163 mg sodium; 10 mg cholesterol; 2 grams fat; 21 grams carbohydrates; 3 grams protein; 0.73 gram fiber.

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