Idaho Potato Commission Spices up the Traditional Potato Salad with Ten New Latin-Inspired Recipes

News provided by

Jul 10, 2015, 09:00 ET

EAGLE, Idaho, July 10, 2015 /PRNewswire/ -- Latin food is hotter than ever and the Idaho Potato Commission (IPC) is pouncing on this flavor trend with ten new potato salad recipes to complement your summertime suppers. Ten popular food bloggers transformed the traditional potato salad into unforgettable side dishes by adding fiery spices and other popular ingredients found in Latin foods to create "ensalada de papas extraordinaria."

Latino Foodie's Red Chimichurri Idaho(R) Potato Salad creatively uses chimichurri sauce, often served as an accompaniment to grilled meat in Argentina, to enhance the earthy flavor of Baby Dutch Yellow Idaho(R) Potatoes.

"The Idaho Potato Commission's food blogger friends love potato salad almost as much as we do," said Frank Muir, President and CEO, IPC. "The Latin-inspired potato salad recipes truly capture the versatility of Idaho potatoes and impressively showcase many of the varieties grown in Idaho."

Each recipe in the collection uses a different Idaho® potato variety including Mixed Medley Fingerlings, Russets and Ruby Reds, and a dressing that is unique to the Latin culture. For example, Latino Foodie's Red Chimichurri Potato Salad creatively uses the chimichurri sauce, which is often served as an accompaniment to grilled meat in Argentina, to enhance the earthy flavor of Baby Dutch Yellow Idaho® Potatoes.

Red Chimichurri Idaho® Potato Salad
courtesy Latino Foodie

Red Chimichurri Idaho® Potato Salad

Ingredients:

1 1/2 pounds Baby Dutch Yellow Idaho® Potatoes
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon red chili flakes
1 1/2 teaspoons paprika
1 tablespoon dried oregano
2 tablespoons fresh lemon juice
1/3 cup red wine vinegar
1/2 large red bell pepper, chopped
1/2 bunch fresh cilantro, trimmed
1 bunch fresh parsley, trimmed
3 green onions
6 large garlic cloves, peeled
1 cup extra virgin olive oil

Place the potatoes in a large pot and cover with cold water. Place over high heat and bring to a boil. They are small so they should be done in about 10 minutes. (How to test for doneness: insert a steak knife in the middle of a potato. If it slides off easily they are done.) Careful not to overcook them or they will turn into mashed potatoes. Strain the potatoes and allow the potatoes to cool slightly.

In a food processor, add all of the remaining ingredients (except the oil) in a food processor. Pulse until the ingredients are roughly chopped. Slowly drizzle in the oil while pulsing the food processor. I prefer the chimichurri to be a little thick and chunky, but that is a personal preference. Halve or quarter the potatoes into more manageable bites. In a large bowl, gently toss the potatoes with a quarter of the chunky chimichurri, to begin, adding more as needed.

The remaining red chimichurri can be used to marinate your veggies and or your steak for the meal. If you choose to store the remaining chimichurri, place a seal tight jar and know that it will keep in your refrigerator for about a week.

Yield: 4 servings

To view the Latin-inspired collection along with dozens of other potato salad recipes visit https://idahopotato.com/potato-salad.

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 they 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, that differentiates Idaho® potatoes from potatoes grown in other states.

For more information, please visit idahopotato.com
Like us on Facebook: Facebook.com/famousidahopotatoes
Follow us on Twitter: Twitter.com/idahopotato
Follow us on Pinterest: Pinterest.com/idahopotato

Photo - http://photos.prnewswire.com/prnh/20150709/234872

SOURCE Idaho Potato Commission