The beauty of the Idaho potato is its versatility, especially when it comes to potato salads. Several of our chef friends have skillfully added seafood to their potato salads creating an unforgetting dish for their patrons.
Chef Susan Povich of Red Hook Lobster Pound in New York City upscaled the traditional Nicoise Salad by using lobster instead of tuna. A light basil vinaigrette perfectly blends the all the ingredients in this popular salad.
A more eclectic recipe is Crisp Confit of Baby Octopus, Housemade Hot Sauce, Warm Potato Salad by Chef Joanna Stachon at Ada Street in Chicago. The potato salad made with fingerlings, onions, aioli, carrots and celery is topped with poached octopus that has been tossed in a house-made hot sauce. This dish is a great addition to any appetizer menu.
Another recipe that’s ideal for lunch or brunch is Crème Fraiche Idaho Potato Salad with Smoked Salmon, Fennel, Capers and Watercress created by Chef Greg Hardesty at Recess and Room Four in Indianapolis. Made with red Idaho® potatoes, it's topped with smoked salmon and capers and drizzled with a lemony dressing. This dish is light and refreshing and promises to be a popular menu item.
You can never go wrong serving a salad made with Idaho® potatoes.