Summer Blueberry IdahoŽ Potato Salad
Courtesy of Idaho Potato Commission
Servings: 6
Prep Time: 15 Min.
Cook Time: 20 Min.
Chill Time: 20 Min.
Prep Time: 15 Min.
Cook Time: 20 Min.
Chill Time: 20 Min.
What you need:
* 2 lb. IdahoŽ potatoes, washed
* 1/4 c. olive oil
* 2 tsp. freshly squeezed orange juice
* 2 c. mixed leafy greens
* 3 Tbsp. chopped fresh parsley
* 2 Tbsp. almonds
* 1 c. fresh blueberries
* 2 Tbsp. cashews
* 1/4 tsp. crushed red pepper
* 1/2 tsp. sea salt
* 1/4 tsp. freshly ground black pepper
* 1/2 tsp. fresh orange zest, for garnish
* 1/4 c. olive oil
* 2 tsp. freshly squeezed orange juice
* 2 c. mixed leafy greens
* 3 Tbsp. chopped fresh parsley
* 2 Tbsp. almonds
* 1 c. fresh blueberries
* 2 Tbsp. cashews
* 1/4 tsp. crushed red pepper
* 1/2 tsp. sea salt
* 1/4 tsp. freshly ground black pepper
* 1/2 tsp. fresh orange zest, for garnish
What to do:
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 1/3-in. 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.
* Recipe courtesy of Amie Valpone, Culinary Nutritionist and Food Writer, www.TheHealthyApple.com
2. Peel and cut potatoes into 1/3-in. 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.
* Recipe courtesy of Amie Valpone, Culinary Nutritionist and Food Writer, www.TheHealthyApple.com