Old-Fashioned Idaho® Potato Salad and Idaho® Potato Chowder
Ingredients:
- Old-Fashioned Idaho Potato Salad
- 4-1/2 lbs. Idaho Potatoes. peeled, quartered lengthwise and cut
- into 1-inch chunks
- Vinaigrette (recipe to follow)
- 1-1/2 cups sliced celery
- 1-1/2 cups chopped red bell peppers
- 3/4 cup chopped red onions
- 1/2 cup plain lowfat yogurt
- 1/2 cup light mayonnaise
- 2 tablespoons chopped parsley
- Vinaigrette
- 1/2 cup each olive oil, white wine vinegar
- 4-1/2 teaspoons Dijon-style mustard
- 1 teaspoon dill weed
- 1/2 teaspoon celery seed
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Idaho Potato Chowder
- 3 cups chopped onions
- 1 cup sliced celery
- 2 tablespoons minced garlic
- 1/4 cup olive oil
- 3 cups chopped red bell peppers
- 2 quarts chicken broth
- 2 quarts frozen diced Idaho potatoes
- 6 cups frozen corn kernels
- 2 quarts lowfat milk
- 1 cup dehydrated Idaho potato agglomerates
- 1/2 cup chopped fresh basil
- 2 tablespoons lemon juice
- 1 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Directions:
Old-Fashioned Idaho Potato Salad
- Place potatoes in a stockpot. Fill with cold water to cover potatoes by 1 inch.
- Bring to a low boil and cook 5 minutes, or until potatoes are tender but still firm.
- Drain well. Drizzle with vinaigrette while potatoes are still warm.
- Mix in celery, peppers and onions until well combined. Let cool.
- Mix together yogurt, mayonnaise and parsley. Gently stir into potato salad until well combined.
- To serve: Place 1/2 cup potato salad on each serving plate.
Vinaigrette
- Whisk together all ingredients until well combined.
Idaho Potato Chowder
- Sauté onions, celery and garlic in olive oil in a stockpot over medium heat for 5 minutes, or until softened.
- Stir in peppers.
- Add chicken broth; bring to a boil.
- Stir in potatoes and corn. Bring to a boil; reduce heat and simmer 2-3 minutes.
- Add milk; bring to a simmer and mix in potato agglomerates. Stir until thickened.
- Stir in remaining ingredients.
To serve:
- Ladle 1 cup chowder into a soup bowl.
