Curried Idaho® Potato Salad with Florida Stone Claws


  • 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


  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.
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