Master Potato Salad Season With These Tips From The Idaho Potato Commission

Think outside of the box! Yellow Potato Esquites Salad combines two seemingly unrelated foods into one equally tasty and beautiful dish!

Eagle, Idaho, June 27, 2023 – The skies are blue, and the sun is shining … it’s potato salad season! As the official hub for all things potato salad, the Idaho Potato Commission (IPC) wants to help you earn bragging rights at your next summer shindig! 

Getting started
Not sure which variety of Idaho® potatoes to use? Hands down Idaho Russets are your best bet. Russets will yield a fluffy, starchy product since they contain a lower moisture content than other varieties. If you don’t have access to Russets, any yellows, reds, fingerlings, or other Idaho varieties are perfectly fine, too!

Cooking the potato
Cut the potatoes into equal-sized pieces to ensure each bite is cooked uniformly. A general rule of thumb is to place your cut potatoes in a pot with cold water, then cook 15 minutes, or until the taters are fork tender. Pro tip: season your boiling water with salt, adding more flavor to those spuds during the cooking process. 

Feel free to leave the skins on! The flavor of the finished product will not be affected, and potato skins are packed full of beneficial nutrients like fiber.

Dressing your salad
This is the time to let your creative juices flow. You can always opt for a traditional dressing consisting of mayonnaise and mustard but don’t be afraid to push the boundaries with something like a Chicken Bacon and Ranch salad. Toppings you’d usually find on a pizza or sandwich are combined with perfectly cooked Idaho reds to create a hearty, filling salad. 

Chicken Bacon Ranch Potato Salad amps up the traditional potato salad with protein, flavor and crunch! 

Storing
Freshly made potato salad can last up to four days in the refrigerator but you should avoid saving anything that was left outside or at room temperature for more than four hours. Besides, there shouldn’t be any leftovers if you’re using Idaho Potatoes!

Tips and tricks

Now that we’ve laid the groundwork, incorporate these pro-level moves to take your potato salads to the next level.

• Rinse your potatoes multiple times if you want a perfect, velvety texture for your salad. Quickly run your taters under water before and after boiling them. This added step will remove excess starch from your spuds while preventing them from becoming waterlogged in the process.
• Add pickle juice to freshly boiled potatoes. We’re all about creating layers of flavor over here! Every memorable potato salad is prepared with an acid; sprinkle pickle juice over your potatoes as they cool for maximum deliciousness!
• Keep the temperature of your taters in mind before dressing them. If you’re using a vinegar-based dressing, coat the taters while warm as the potatoes will absorb more of the flavor. Mayonnaise-based dressings should be used when the spuds cool as hot potatoes will cause the mayo to melt and create an oily salad.
• Make your dressing a day in advance to optimize your salad’s taste. Preparing your dressing before the assembly process lets the ingredients meld in the refrigerator overnight and creates a deeper flavor profile.
• Get creative with your onion use. Dressing a little too acidic? Soak the onions in water to remove some of the bite or lightly caramelize them to make them sweeter. Using a more basic sauce? Double up on the scallions.

These tips work with all our delicious Idaho® potato salad recipes! And here’s an all-star recipe to try…

Yellow Potato Esquites Salad

Ingredients:
4 pounds Yellow Idaho® Potatoes, sliced ¼” rounds
2 tablespoons fresh garlic, minced 
1 cup fresh cilantro, finely chopped 
1 cup olive oil
12 each fresh corn on the cob
1 cup black beans, drained and rinsed
3 cups mixed bell peppers, ¼” dice
2 cups red onion, ¼” dice
¼ cup jalapeño pepper, finely chopped        
2 tablespoons ground cumin
2 tablespoons chili powder
Kosher salt, to taste
ground black pepper, to taste
12 ounces (by weight) Cotija cheese
2/3 cup fresh lime juice
1 cup green onion, finely sliced
1 cup mayonnaise

Directions:

1. Slice potatoes into ¼” slices.  
2. Blanch potatoes in boiling water for approximately 4-6 minutes, until ¾ of the way cooked. Set aside to cool.
3. In a mixing bowl mix half of the garlic, half of the cilantro and the oil. Stir well.
4. Place cooled potatoes into oil mixture. Let sit for 1 hour.
5. Mark potatoes on hot char grill on both sides. Set aside to cool. Set aside a few whole sliced potatoes for garnish and dice the rest ¼”.  
6. Grill corn on char grill and remove kernels from the cob. Reserve.  
7. Mix all of the other ingredients except the lime juice, green onion and mayonnaise together in mixing bowl.
8. Fold in the grilled diced potatoes and corn to the rest of the ingredients.  
9. Fold in lime juice and mayonnaise.  
10. Adjust seasoning if needed.
11. Place in desired serving vessel. Garnish with whole grilled sliced potatoes, remaining cilantro, green onion & Cotija cheese.

About The Idaho Potato Commission

Established in 1937, the Idaho Potato Commission (IPC) is a state agency responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered certification mark that assures consumers are purchasing genuine, top-quality Idaho potatoes. Idaho’s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiates them from potatoes grown in other states. For more information, visit idahopotato.com.