An Ohio man nicknamed himself “Danger” and created a Kickstarter campaign for, get ready, potato salad. Zack “Danger” Brown began the campaign with the simple goal of making his very first batch of the summer side. As of 5 p.m. Tuesday, his user page has raised more than $50,000, with more than 4,100 people donating at least $1. Brown has already promised to reward his supporters with a variety of different options based on the amount they donate.
A $1 donation promises a picture of Brown making the salad, a “thank you” on his website, and the backer’s name said out loud while making the potato salad. Higher donations will yield grander gestures, such as a “potato salad haiku” or a “potato salad-themed hat.”
Since this is going to be Brown’s first time making potato salad, the four options (including a vegan one) that he promises to deliver to his backers may prove to be risky. Bottom line? “It might not be that good. It’s my first potato salad,” his page reads. Still, we applaud his entrepreneurial spirit.
If you want to make sure that your potato salad isn’t a flop, and hey, maybe make some money while you’re at it, here are three healthy recipes that will have your backers dropping cash like hot potatoes. Or at least impress your family and friends.
BUFFALO POTATO SALAD
1½ pounds russet potatoes, peeled and cubed
½ cup plain, nonfat Greek yogurt
2 tbsp crumbled blue cheese
2 tbsp parsley, finely chopped
½ – 2 tsp hot sauce, depending on taste
Bring a pot of water to a boil and add the cubed potato. Cook until tender, about 15 minutes. Drain and set aside, letting the potatoes cool to room temperature. In a large bowl, stir together yogurt, blue cheese, parsley, and hot sauce with a fork until combined. Add the potatoes and fold together until combined, mashing the potatoes slightly if you want a smoother potato salad. Season to taste with salt and freshly ground black pepper. Refrigerate until serving.
HOT GRILLED POTATO SALAD
(Recipe from The Big-Flavor Grill by Chris Schlesinger and John Willoughby)
¼ cup extra-virgin olive oil
¼ cup sherry vinegar
1 teaspoon minced garlic
½ cup small-diced red pepper
¼ cup small-diced celery
¼ cup roughly chopped fresh flat-leaf parsley
1 teaspoon mustard seed
1 teaspoon celery seed
Kosher salt and freshly cracked black pepper to taste
1) Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is medium (you can hold your hand 6 inches above the grill for 4 to 5 seconds) you’re ready to cook.
2) Meanwhile, bring a large pan of salted water to a boil on the stovetop, add the potatoes, and cook until they can be easily pierced with a fork but still have some resistance, about 6 to 8 minutes. Immediately plunge them into ice water, then drain and refrigerate them until the fire is ready.
3) When the fire is at the right heat, put the potatoes in a large bowl and toss them with oil, salt and pepper. Now put them directly over the coals, cut side down, and cook 5 to 7 minutes.
4) As soon as the potatoes come off the grill, put them in a large bowl, dump in all the other ingredients, toss well, and serve while still warm.
GREEK STUFFED SWEET POTATO
(Recipe from The Greek Yogurt Cookbook by Lauren Kelly, C.N.)
2 large sweet potatoes
½ cup crumbled feta cheese, divided
¼ cup nonfat plain Greek yogurt
1 tablespoon fresh parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
1) Scrub the potato skins under warm water, then pierce the skins in several places with a fork or the tip of a sharp knife to allow the steam to escape. Place the potatoes on a microwave-safe dish lined with a napkin or paper towel. Microwave on high for 8-10 minutes, or until the insides are soft when pierced with a knife.
2) Cut the potatoes in half lengthwise. Scoop out the flesh and place in a bowl. Place the skins in an oven-safe dish.
3) Add ¼ cup of the cheese, Greek yogurt, parsley, salt and pepper to the potatoes and mash well with the back of the fork.
4) Place the potato mixture back into the shells, sprinkle with the feta cheese, and broil for 2-3 minutes until the cheese is melted. Serve immediately.