Hot summer weather calls for light lunches that won’t weigh you down. This flavorful Chile Cumin Potato Taco Salad is packed with bold Mexian-inspired flavors that promise to satisfy the pickiest of palates. Made with small, tri-colored Idaho^® potatoes, lettuce, tomatoes, corn, ancho chile sauce and vinaigrette dressing, this vibrant medley is almost too pretty to eat! Add grilled chicken or fish for an extra boost of protein. Pro tip: Baking the potatoes twice ensures they soak up the cumin and ancho chile sauce, creating crisp and spicy taters. Pair this salad with a refreshing beverage of your choice for a truly unforgettable dining experience. 

For more recipes, from pantry basics to creative projects, visit the 
Idaho® Potato website.

Bon appétit...or, as we say in Idaho, Let’s Eat!