Eagle, Idaho — As the hot summer weather sweeps across the nation, the Idaho Potato Commission (IPC) invites spud lovers to cool down with one of their numerous potato salad recipes. Experience flavors from all corners of the world without leaving town or breaking the bank!
“The potato is one of the most versatile vegetables in the grocery store, and it is the perfect food to host a variety of flavors,” explains Frank Muir, President and CEO, IPC. “Knowing potatoes are the fourth most important agricultural crop in the world, we can only imagine how all the different cultures prepare their favorite versions of potato salad.”
Food blogger Faith Gorsky (An Edible Mosaic) incorporates many flavors common to Thai cooking in her own twist on the traditional potato salad, Massaman Curry Idaho® Potato Salad. This mouth-watering salad spices up creamy Idaho® potato chunks with crushed red pepper flakes and Thai red curry paste.
Feeling French? The collection also features a Classic French Idaho® Potato Salad recipe by food blogger Lisa Goldfinger of Planning the Globe that will have you saying “bon appetit!” Tossed with tangy Dijon mustard and white wine, Goldfinger’s recipe brings quintessential French cuisine to consumers in under 30 minutes.
Food blogger Melissa Bailey of Hungry Food Love whips up a Latin American-style potato salad with her Idaho® Potatoes Peruvian Salad. Aji amarillo paste, corn, and green onions all meld together to create the perfect palate for spicy chorizo and tender Idaho® potatoes.
Find more recipes like Classic French Idaho® Potato Salad and Idaho® Potatoes Peruvian Salad on the IPC website here.
Massaman Curry Idaho® Potato Salad
Ingredients:
- 2 pounds Idaho® potatoes, peeled and cubed
- 3/4 cup mayo
- 2 tablespoons rice vinegar
- 2 tablespoons Thai red curry paste
- 2 tablespoons coconut sugar or lightly packed light brown sugar
- 1 tablespoon soy sauce or tamari sauce
- 2 teaspoons fish sauce
- 2 teaspoons fresh-grated ginger
- 2 cloves garlic, crushed
- 1/2 teaspoon crushed red pepper flakes (more or less to taste), plus more for garnish
- 1/2 cup unsalted peanuts, toasted and chopped
- 2 scallions, green and white parts, thinly sliced
Directions:
1. Add potatoes to a medium saucepan and cover them with 2 to 3 inches of cold water. Cover and bring to a boil. Reduce heat so it doesn’t boil over. Cook with the lid ajar until potatoes are fork-tender, about 5 to 7 minutes. Drain and cool a few minutes.
2. Whisk together the mayo, vinegar, red curry paste, coconut sugar, soy sauce, fish sauce, ginger, garlic, and red pepper flakes in a large bowl.
3. Gently add the potatoes into the dressing and stir in all but 1 tablespoon of the peanuts and scallions.
4. Cover the potato salad and chill in the fridge for 2 hours (or up to 2 days).
5. Transfer to a serving bowl. Sprinkle with a little crushed red pepper flakes along with the reserved tablespoon of peanuts and scallions, serve chilled.
Estimated Nutritional Value per Serving: Calories 225; Sodium 468g; Fat 20g; Carbs 16g; Protein 4g; Cholesterol 9g
###
About The Idaho Potato Commission
Established in 1937, the IPC is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered certification mark that assures consumers are purchasing genuine, top-quality Idaho® potatoes. Idaho's growing season of warm days and cool nights, ample mountain-fed irrigation, and rich volcanic soil give Idaho® potatoes their unique texture, taste and dependable performance, which differentiates them from potatoes grown in other states.
Source: Idaho Potato Commission
