Turmeric has been named the “spice of the year” for 2016 and it’s popping up on menus all over the country. If you’re not familiar with this bright orange Indian spice, it has a peppery flavor and mild fragrance similar to ginger. Try making Idaho® Potato Samosas -- crispy-on-the-outside and stuffed with fluffy spiced potatoes and peas on the inside. Get this and more recipes on our website »

If you’re planning to cook the potatoes ahead of time, I recommend two days tops. Exposure to air can make the potatoes turn dark. Adding an acid such as concentrated lemon juice or white wine vinegar to the water you’ll use to cook the potatoes can help. Pickle juice will do the same thing. Cooking potatoes ahead of time and then combining the ingredients the day you plan to serve the salad is a good idea. Remember to check the seasoning and dressing before serving - you may need to add a little more as the potatoes will absorb some of the flavors.

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