Idaho® Potato Salad 2 Ways
Ingredients:
Asian Salad Ingredients:
- 2 pounds red Idaho® potatoes, chopped
- ½ cup of chopped cilantro
- 1-2 cups of broccoli slaw
- ½ cup of wasabi nuts, lightly smashed
- 1 teaspoon of sesame seeds
Asian Salad Dressing Ingredients:
- 1 teaspoon of wasabi paste
- 1 teaspoon of plain yogurt
- 2 teaspoons toasted sesame oil
- 2 teaspoons soy sauce
- 1 tablespoon of rice wine vinegar
- ⅓ cup fresh lime juice
- ⅓ cup of grapeseed oil
- 1 teaspoon of freshly grated ginger
- 1 teaspoon of freshly grated garlic
- Pinch of salt, to taste
Jerk Salad Ingredients:
- 2 pounds red Idaho® Potatoes, chopped
- ⅓ cup of finely chopped red onions
- Can of black beans, drained
- ⅓ cup of freshly cut cilantro
Jerk Salad Dressing Ingredients:
- 1-2 tablespoon of Jerk marinade, measure according to you heat level
- ½ cup of plain yogurt
- 1 teaspoon salt
- 2 tablespoons of soy sauce
- 1 tablespoon of grapeseed oil
- ⅓ cup of mashed avocado
Directions:
Asian Salad Directions:
- Wash and chop the potatoes and boil until tender. Drain the potatoes and set aside until they are room temperature.
- Add the wasabi paste, yogurt, soy sauce, lime juice, ginger and garlic to a mixing bowl and whisk well to blend the ingredients. Then slowly drizzle in the oils to complete the dressing. Finish by tasting and seasoning with salt as needed.
- Add the broccoli slaw and herbs to the potatoes and toss gently to blend.
- Garnish with crushed wasabi peas and sesame seeds before serving.
Jerk Salad Directions:
- Wash and chop the potatoes and boil until tender. Drain the potatoes and set aside until they are room temperature.
- In a mixing bowl, blend the Jerk marinade with yogurt, then add in the avocado, mixing until they are fully blended. Slowly drizzle in the soy sauce and oil, and season with salt.
- Add the beans, onions and cilantro to the potatoes and toss before adding the dressing. Fold in the dressing so that the potatoes are coated and then serve.
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