Potato salad season is here and this zesty Chile Cumin Potato Taco Salad is perfect as a main entree for lunch or dinner. Packed with bold and spicy flavors, this spud salad makes for an unforgettable dish brimming with Mexican-inspired ingredients. Idaho^® potatoes are tossed in a cumin-ancho chile sauce and combined with fresh romaine lettuce, chopped tomatoes and cooked corn kernels. Drizzle a bright ancho vinaigrette over the salad as a finishing touch. Pro tip: After removing the potatoes from the oven and tossing them with the ancho chile sauce and cumin, put them back into the oven for an additional five minutes. This will allow them to fully absorb the seasonings and develop a golden-brown color. 

For more Idaho^® potato salad recipes visit the Idaho® Potato website. 

Almost too pretty to eat, your guests will be impressed when you serve this colorful Idaho® Potato Panzanella salad from food blogger Lisa Lin at Healthy Nibbles and Bits. Idaho^® potatoes are mixed in with heirloom tomatoes, celery, a finely sliced shallot, Kalamata olives, basil, chives, olive oil, vinegar and spices, creating a gorgeous medley of vegetables that will burst in your mouth with every bite. Twice-fried potatoes give this salad a delightful crunch and texture that will have you going back for a second helping. Pro tip: Make sure to thoroughly rinse the cubed potatoes in cold water to remove excess starch. This will ensure they crisp to perfection when fried. 

To learn how to make this recipe and more Idaho^® potato dishes visit the IPC YouTube page.