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Summer Blueberry IdahoŽ Potato Salad
Courtesy of Idaho Potato Commission
Servings: 6
Prep Time: 15 Min. Cook Time: 20 Min. Chill Time: 20 Min. What you need:
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+ 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 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 |
