Summer Blueberry Idaho® Potato Salad
Recipe by Amie Valpone, Culinary Nutritionist and Food Writer for www.TheHealthyApple.com.
2 pounds Idaho® potatoes, washed
1/4 cup olive oil
2 teaspoons freshly squeezed orange juice
2 cups mixed leafy greens
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons almonds
1 cup fresh blueberries
2 tablespoons cashews
1/4 teaspoon crushed red pepper
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh orange zest, for garnish
- 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.
- Peel and cut potatoes into 1/3-inch 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.
- Serve chilled or at room temperature. Garnish with fresh orange zest.
Makes 6 servings.
Recipe and photograph courtesy of the Idaho Potato Commission.