Summerlong Selection of Idaho® Potato Salad Recipes
This Creamy Idaho® Potato Salad with kimchi is a dish exploding with a medley of unforgettable textures and flavors.
Eagle, Idaho, July 8, 2020 -- Summer’s here and that means it’s potato salad season. With hundreds of diverse recipes, the Idaho Potato Commission (IPC) website is the best resource for everything one needs to make scrumptious potato salads, including an extensive Q&A section, Dr. Potato, that has answers to a wide array of pressing potato-related questions.
Here are eight distinct Idaho® potato salad recipes to make each week this summer. From classic preparations to more unconventional ones, there’s a potato salad recipe for every palate on the IPC website.
- Heart-Healthy Idaho® Potato Salad: A lighter version of classic potato salad, this tater medley is a great recipe for those watching their macronutrients and calories.
- Chili Cumin Potato Taco Salad: Baked bite-sized Idaho® potatoes are coated in cumin and ancho chili sauce to create a scrumptious side dish bursting with bold Mexican flavors.
- Spicy Thai Idaho® Potato Salad: Chock full of veggies, this potato salad promises to be a hit with friends and family who love to try something new.
- Idaho Potato® and Lentil Salad: Lemon juice and lentils make this light and healthy French-style potato salad perfect for hot summer days.
- Moroccan Potato Salad: This potato salad uses fragrant spices and Harrisa, a chili pepper paste, that gives this dish a tangy kick. Topped with thinly sliced red onion, feta cheese, pomegranate seeds and microgreens, it’s also beautiful to look at!
- Masala Idaho® Potato Salad: This healthy plant-based side dish uses a creamy cilantro cashew sauce instead of mayonnaise and exotic Indian spices, making it the perfect filling in a pita or naan bread.
- Rainbow Panzanella Salad with Idaho® Potatoes: This colorful salad is packed with veggies and can be made using an Instant Pot or on the stove.
Looking to make a more unconventional potato salad during the week? Make this Creamy Idaho® Potato Salad with Kimchi that incorporates zesty Korean-inspired flavors and textures including a traditional fermented vegetable medley, a staple of Korean cuisine. Made with Yukon Gold Idaho® potatoes, kimchi, mayonnaise, sour cream, scallions, olive oil, garlic, toasted sesame seeds and salt, this tater salad is savory and delicious. Remember to cook the potatoes until they are “fork tender” as overcooking the potatoes will lead to a mushy and lumpy potato salad. Plate it with some barbecued ribs or grilled veggies for a delicious summertime meal.
- 2 ½ cups of small Idaho® Yukon Gold potatoes, quartered
- 1 cup of mild kimchi, chopped
- 1 tablespoon of olive oil
- 1 clove of garlic, minced
- 1 teaspoon of mayonnaise
- 1 ½ teaspoons of sour cream
- 1 teaspoon of toasted sesame seeds (optional)
- ¼ cup of chopped scallions (optional)
- Salt to taste
- Place potatoes in a large pot and boil enough water to cover the potatoes. Add a sprinkle of salt. Cook the potatoes for 15 minutes or until they can be poked with a fork.
- While they boil, sauté the kimchi and garlic with the oil, so the kimchi will reduce in size a bit. Cook for about 8 minutes and remove from heat.
- Once the potatoes are ready, mix them with the kimchi and add the mayo and sour cream. Add a sprinkle of salt if needed. Mix well and and serve with a sprinkle of toasted sesame seeds and chopped scallions.
About the Idaho Potato Commission
Established in 1937, the Idaho Potato Commission 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 growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit www.idahopotato.com.