Rainbow Russian Chopped Idaho® Potato Salad

2nd Prize Winner 2005 Grown in Idaho Recipe Contest

Ingredients:

  • Salad
  • 1 1/2 pounds Idaho Potatoes (about 4 medium potatoes)
  • 2 medium carrots, peeled and cut into 1/4-inch dice
  • 2 medium red tomatoes, chopped
  • 2 tablespoons minced fresh basil leaves
  • 2 medium yellow tomatoes, chopped
  • 2 teaspoons tiny capers (non pareilles)
  • Green leaf lettuce
  • 1/4 cup chopped, toasted walnuts
  • Dressing
  • 1/2 cup "light" mayonnaise
  • 1/4 cup non-fat, plain yogurt
  • 1 tablespoon minced fresh dill, plus several sprigs for garnish
  • 1/2 cup chopped scallions (both white and green parts)
  • 2 tablespoons tiny capers (non pareilles)
  • 1 teaspoon jarred green peppercorns, drained
  • 1 teaspoon salt (or to taste)

Directions:

  1. Boil potatoes in water to cover until just tender. While waiting for potatoes to boil, prepare the dressing. To make the dressing, mix all dressing ingredients together in a small bowl; set aside.
  2. When potatoes are cooked, drain and let sit until cool enough to handle, then peel the potatoes and cut them into 1/2-inch cubes. Place potatoes in a large mixing bowl and set aside. In another pan of boiling water, cook the carrot pieces until just tender, about 5 minutes; drain and add to the potatoes. Pour the reserved dressing over the potatoes and carrots; mix gently with a wooden spoon. Chill the mixture until cool, then taste and add more salt, if necessary.
  3. While potato mixture chills, combine the red tomatoes and minced basil in a small bowl. In another small bowl, stir together the yellow tomatoes and capers.
  4. Assemble the salad: On a platter lined with the leaf lettuce, arrange 1/3 of the chilled potato salad across the platter at one end. Next to it, arrange a band of the red tomato mixture, then another 1/3 of the potato mixture, then the yellow tomato mixture and finally the last of the potato salad. Sprinkle the walnuts over the potatoes and serve.
Print Recipe

Yield: 8 servings
Calories: 224
Sodium: 489 mg
Fat: 14 g
Protein: 4 g
Cholesterol: 8 mg

Source:
Helen D. Conwell

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