Chayote Squash (Tayota), Potato and Eggs Salad
If you are looking for a yummy and healthier potato salad for the grilling season, look no further! This Dominican tayota and potato salad is just what you’re looking for. It is satisfying, easy to make and super healthy. Potato salads are perfect for those backyard cookouts, but some recipes can be loaded with calories, especially from the fat in mayonnaise-based dressings they’re made with.
This recipe uses chayote squash, which is very low in calories, has no fat and an insignificant amount of naturally found sodium. It also contains fiber, particularly if eaten with skin, and a good amount of vitamin C. This pear-like vegetable has a thin pale green skin—that tends to get thicker as the plant matures— and has a rather bland flavor. But it’s this neutral flavor that makes tayota suitable for soups, stir-fries and salads, given that chayote very easily picks up the flavor of sauces, marinades, cheeses, and vinaigrettes it is cooked with.
The original recipe requires boiling the tayota and other vegetables. However, wanting to always make recipes a bit healthier, I opted for roasting the vegetables instead and then add the vinaigrette. Remember, a good amount of vitamins and minerals leach out to the cooking water when boiling. So by roasting the veggies we can retain a lot more of their nutrients. The vinaigrette only requires for three main ingredients plus some seasonings.
Other alternatives to reduce the calories in potato salads would be to use equal ratios of olive oil based mayonnaise and plain non-fat yogurt instead of regular mayonnaise for a healthier yet creamy and delicious dressing. Also, adding fresh fruits like apples, pears and grapes adds bulk and a good amount of vitamins and minerals to any potato salad. If you want a vegan version of the recipe, just leave out the eggs and listo!
Ingredients & Method: (Serves: 4)
- 2 large chayote squash
- 2 medium potatoes
- 2 large carrots
- 1 medium red onion, cut into fine julienne
- 1 egg, hard-boiled
- 2 Tbsp rice vinegar
- 2 Tbsps olive oil
- ½ tsp dried oregano
- Salt and pepper to taste
Pre-heat oven to 400F. Cut the squash (peel the skin off only if it’s too thick and rough, discard the seed) and potatoes into thick wedges. Cut carrots diagonally into thick pieces. Put veggies on a baking sheet, spray with cooking oil and roast until tender. Mix oil, vinegar, oregano salt and pepper with the onions, reserve. Once the veggies are done and have cooled down, combine with the vinaigrette. Garnish with sliced egg.