Summer Blueberry Idaho® Potato Salad


  • 2 pounds Idaho® potatoes, washed
  • ¼ cup olive oil
  • 2 teaspoons freshly squeezed orange juice
  • 2 cups mixed leafy greens
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons almonds
  • 1 cup fresh blueberries
  • 2 tablespoons cashews
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon fresh orange zest, for garnish


  1. Place potatoes in a large pot, cover with cold water and a pinch of salt; bring to a boil. Reduce heat to medium-low; cook until potatoes are tender. Drain potatoes and set aside to cool.
  2. Peel and cut potatoes into ⅓ inch cubes and transfer to a large bowl. Add olive oil and orange juice; toss to coat. Mix in leafy greens, parsley, almonds, blueberries, cashews, red pepper, sea salt and black pepper; gently toss to combine. Cover and chill; refrigerate until ready to serve.
  3. Serve chilled or at room temperature. Garnish with fresh orange zest.
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Yield: 6 servings

Amie Valpone
Food Blogger
The Healthy Apple

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