Old-Fashioned Idaho® Potato Salad and Idaho® Potato Chowder

Ingredients:

  • Old-Fashioned Idaho Potato Salad
  • 4-1/2 lbs. Idaho Potatoes. peeled, quartered lengthwise and cut
  • into 1-inch chunks
  • Vinaigrette (recipe to follow)
  • 1-1/2 cups sliced celery
  • 1-1/2 cups chopped red bell peppers
  • 3/4 cup chopped red onions
  • 1/2 cup plain lowfat yogurt
  • 1/2 cup light mayonnaise
  • 2 tablespoons chopped parsley
  • Vinaigrette
  • 1/2 cup each olive oil, white wine vinegar
  • 4-1/2 teaspoons Dijon-style mustard
  • 1 teaspoon dill weed
  • 1/2 teaspoon celery seed
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Idaho Potato Chowder
  • 3 cups chopped onions
  • 1 cup sliced celery
  • 2 tablespoons minced garlic
  • 1/4 cup olive oil
  • 3 cups chopped red bell peppers
  • 2 quarts chicken broth
  • 2 quarts frozen diced Idaho potatoes
  • 6 cups frozen corn kernels
  • 2 quarts lowfat milk
  • 1 cup dehydrated Idaho potato agglomerates
  • 1/2 cup chopped fresh basil
  • 2 tablespoons lemon juice
  • 1 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper

Directions:

Old-Fashioned Idaho Potato Salad
  1. Place potatoes in a stockpot. Fill with cold water to cover potatoes by 1 inch.
  2. Bring to a low boil and cook 5 minutes, or until potatoes are tender but still firm.
  3. Drain well. Drizzle with vinaigrette while potatoes are still warm.
  4. Mix in celery, peppers and onions until well combined. Let cool.
  5. Mix together yogurt, mayonnaise and parsley. Gently stir into potato salad until well combined.
  6. To serve: Place 1/2 cup potato salad on each serving plate.
Vinaigrette
  1. Whisk together all ingredients until well combined.
Idaho Potato Chowder
  1. Sauté onions, celery and garlic in olive oil in a stockpot over medium heat for 5 minutes, or until softened.
  2. Stir in peppers.
  3. Add chicken broth; bring to a boil.
  4. Stir in potatoes and corn. Bring to a boil; reduce heat and simmer 2-3 minutes.
  5. Add milk; bring to a simmer and mix in potato agglomerates. Stir until thickened.
  6. Stir in remaining ingredients.
To serve:
  1. Ladle 1 cup chowder into a soup bowl.
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Yield: 24 servings

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