Curried Idaho® Potato Salad with Florida Stone Claws

Ingredients:

  • 3 Idaho® potatoes, peeled, Brunoise cut
  • 3 tablespoons curry
  • 1 cup rice wine vinegar
  • 3 cups olive oil
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 shallot, minced
  • 1 clove garlic, minced

Directions:

  1. Boil and shock the potatoes in an ice bath when done
  2. Drain the potatoes well before mixing in the final stage
  3. Make the vinaigrette, and mix the potatoes and the vinaigrette together, and chill.
  4. Serve the stone claws on a chilled plate and garnish.
Print Recipe

Share this Recipe

You Might Also Like

Crab and Idaho® Potato Pierogies

Crab and Idaho® Potato Pierogies

Roe My Boat with Idaho® Potato Hash Baes

Roe My Boat with Idaho® Potato Hash Baes

Baked Idaho® Potato with Herbed Cottage Cheese and Baked Idaho® Potato with Eggplant Parmigiana Topping

Baked Idaho® Potato with Herbed Cottage Cheese and Baked Idaho® Potato with Eggplant Parmigiana Topping

Ask Spuddy Image