Loaded Idaho® Potato Salad Cube


  • 12 12-ounce Idaho® potatoes, cut and steamed
  • 4 ounces olive oil
  • 6 ounces crème fresh, seasoned with salt and pepper
  • 6 ounces smoked bacon, fried crisp
  • 4 ounces fresh chives, blanched and shocked
  • Salt to taste
  • White pepper to taste


  1. Cut cleaned Idaho® potatoes into 2-inch by 2-inch cubes or desired shape
  2. Using coring tool, push into top of cube 1 inch down.
  3. Steam potatoes until just tender, approximately 15 to 20 minutes.
  4. Spray sheet pan with pan spray.
  5. Remove core from potato center and place on sheet pan.
  6. Place in 350 degrees F oven until dry--do not allow to brown.
  7. Remove dry potato and chill.
  8. Fry bacon until crisp, drain, and crumble
  9. Clean chives, reserve 1 ounce, blanch remainder, place in ice bath, drain, and dry.
  10. Puree cooled, blanched chives with olive oil and place in cooler overnight.
  11. Strain chive oil and place in squeeze bottle.
  12. Place potato cube on an appetizer plate and drizzle a small circle around the base of the cube.
  13. Using a small star tip, pipe crème fresh that has been seasoned to taste with salt and pepper into chilled Idaho® potato cubes.
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Yield: 24 servings

Deborah Sutton
8 Lavender Lane Catering
Nashville, TN

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