Pan-Seared Idaho® Potato Salad
Recipe courtesy of the Idaho Potato Commission.
6 tablespoons extra-virgin olive oil - divided use
1 1/2 pounds red onions, peeled, thinly sliced
Salt and ground black pepper to taste
1 tablespoon granulated sugar
1/4 cup dried cranberries
1/4 cup raspberry vinegar
2 pounds Idaho Russet Potatoes, washed
Boston lettuce leaves, jicama strips, cooked green beans
1/4 cup vinaigrette dressing
Toasted almond slices (optional)
- Preheat 4 tablespoons vegetable oil in pan. Add onions, salt and pepper. Cook 15 minutes until tender. Remove from heat and add sugar. Stir to dissolve. Stir in cranberries and vinegar. Cover and chill.
- Pierce potatoes with a fork and bake at 400°F (205°C) for 50 minutes or until cooked through. Cool thoroughly. Cut into 1/4-inch thick slices. Brush with 2 tablespoons vegetable oil, season with salt and pepper and sauté in nonstick pan over medium-high heat until brown. Hold warm.
- Divide salad blend among plates. Drizzle on dressing. Divide potatoes over salad and top with onion relish. Garnish with toasted almond slices if desired.
Makes 4 servings.
Recipe and photograph courtesy of the Idaho Potato Commission.