Traditional panzanella salad is full of juicy, fresh tomatoes, and stale or toasted bread that soaks up all the delicious dressing. This recipe has a healthy twist that turns it into a perfect summer meal - Idaho® Potatoes and beets, my two favorite root veggies.
Don't have a instant pot/pressure cooker – not to worry. There's stovetop preps included too!
*Note: If you don’t have an Instant Pot, you can still make this delicious salad. Just cook the potatoes and beets in a pot on your stove over medium heat until they are easily pierced with a fork. Then start on step 3 above.
Yield: Serves 4
Healthy Slow Cooking
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane
EAGLE, ID 83616