Recipe: Recipe Tips For Summer Salads and Side Dishes Featuring Potatoes

RECIPE TIPS FOR SUMMER SALADS AND
SIDE DISHES FEATURING POTATOES

POTATO SALADS:
A traditional or vinaigrette-based potato salad can be renewed with the addition of seasonal farmers market favorites. Try these five variations or use the list of suggested mix-ins below to create your very own summer side dish masterpiece.

Tuscan Potato Salad - Stir diced grilled zucchini, eggplant and bell peppers into cubed, precooked red, white or Yukon Gold potatoes. Toss with a vinaigrette dressing and stir in a few tablespoons of chopped fresh basil.

Mexican Potato Salad - Stir diced bell peppers, fresh cooked corn kernels and minced red onion into a traditional Russet potato salad. Top with chopped fresh cilantro. Tip: Substitute some of the mayonnaise with plain yogurt or low-fat sour cream for a tangier dressing.

Farmer Fresh Potato Salad - Stir diced bell peppers or chopped tomatoes and chopped fresh spinach into cubed, pre-cooked Yukon Gold potatoes. Toss with a lemon vinaigrette and stir in a few tablespoons of chopped fresh dill or chervil.

Mediterranean Potato Salad - Stir diced fresh tomatoes and quartered, pitted olives into cubed, pre-cooked red or white potatoes. Toss with a lemony vinaigrette dressing and stir in a tablespoon of chopped fresh oregano or basil.

Florentine Potato Salad - Stir chopped fresh radicchio into cubed, pre-cooked red or white potatoes. Toss with a white balsamic vinaigrette dressing and stir in few tablespoons of snipped fresh basil. Top with a sprinkle of toasted pine nuts.

SEASONAL FARMERS MARKET MIX-INS:
Snipped fresh herbs, chives or green onions
Chopped fresh spinach, m che or arugula
Chopped fresh greens (tender small dandelion, beet or mustard greens)
Chopped fresh tomatoes or quartered cherry tomatoes
Diced fresh bell peppers
Sliced fresh leeks
Minced fresh red onions or shallots
Chopped fresh or freshly roasted garlic
Grilled or boiled fresh corn kernels
Thinly sliced and chopped fennel

GRILLING WITH POTATOES:
Need to get away from the stove on a hot summer night? Potatoes can be prepared healthfully and conveniently with these simple grilling techniques.

Salt Baked Potatoes - Line the bottom of a foil loaf pan with iodized or coarse ground kosher salt. Poke several holes in 6-8 small red or white potatoes and place in pan. Cover completely with salt. Place pan on preheated, covered grill over medium heat and cook for 40 minutes or until potatoes are very tender. Remove from grill and carefully remove potatoes from salt. Brush off excess salt and serve.

Red Potato Skewers - Cut 6 small red potatoes in half and place in a bowl with 1/2 inch of water; cover and microwave on high for 3 minutes to partially cook. Thread potatoes onto skewers with smoked sausage slices and bell pepper and onion cubes. Cook on a grill over medium heat for about 5 minutes on each side or until potatoes are soft, basting frequently with prepared Italian salad dressing. Remove from grill and serve.

Source: U.S. Potato Board