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At a conference I overheard a chef say she was moving potatoes into the salad bowl on her menu, but never caught the rest of the conversation. Besides the obvious, potato salad... what might she have been talking about?
Here are a couple of possibilities... left over potato bread torn and used in a Caresse salad with tomatoes or russets cut into 1/2 inch to 3/4 inch cubes, deep fried and dusted with Parmesan or Romano or other dry style grated cheeses. Mixing greens, thinly sliced cooked beets and whole fingerlings, boiled in apple cider vinegar or chicken broth can make a great tasting salad.
Find several additional recipe ideas in the links below.
Here are some other thought starters…
Instead of a Chinese Chicken Salad that has gluten noodles how about swapping out potatoes instead? What about other chicken potato salad choices?
Or a layered formal potato salad on flat-bread: Idaho® Potato Flatbread Veggie Salad
Or vegetarian: Jalapeno Olive Idaho® Potato Salad
Now get creating!
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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