Recipes
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Old-Fashioned Idaho® Potato Salad and Idaho® Potato Chowder
Yield: 24 servings
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 Tbsp. Chopped parsley
Vinaigrette
- 1/2 cup each Olive oil, white wine vinegar
- 4-1/2 tsp. Dijon-style mustard
- 1 tsp. Dill weed
- 1/2 tsp. Celery seed
- 3/4 tsp. Salt
- •1/4 tsp. Black pepper
Idaho Potato Chowder
- 3 cups Chopped onions
- 1 cup Sliced celery
- 2 Tbsp. 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 Tbsp. Lemon juice
- 1 tsp. Black pepper
- 1/8 tsp. Cayenne pepper
Directions
Old-Fashioned Idaho Potato Salad
- Place potatoes in a stockpot. Fill with cold water to cover potatoes by 1 inch.
- Bring to a low boil and cook 5 minutes, or until potatoes are tender but still firm.
- Drain well. Drizzle with Vinaigrette while potatoes are still warm.
- Mix in celery, peppers and onions until well combined. Let cool.
- Mix together yogurt, mayonnaise and parsley. Gently stir into potato salad until well combined.
- To serve: Place 1/2 cup potato salad on each serving plate.
Vinaigrette
- Whisk together all ingredients until well combined.
Idaho Potato Chowder
- Sauté onions, celery and garlic in olive oil in a stockpot over medium heat for 5 minutes, or until softened.
- Stir in peppers.
- Add chicken broth; bring to a boil.
- Stir in potatoes and corn. Bring to a boil; reduce heat and simmer 2-3 minutes.
- Add milk; bring to a simmer and mix in potato agglomerates. Stir until thickened.
- Stir in remaining ingredients.
- To serve: Ladle 1 cup chowder into a soup bowl.
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