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Idaho Potato Commission

07/08/2020 | Press release | Distributed by Public on 07/08/2020 17:20

Jul 8, 2020 Summerlong Selection of Idaho® Potato Salad Recipes

This Creamy Idaho® Potato Salad with kimchi is a dish exploding with a medley of unforgettable textures and flavors.

Eagle, Idaho, July 8, 2020 -- Summer's here and that means it's potato salad season. With hundreds of diverse recipes, the Idaho Potato Commission (IPC) website is the best resource for everything one needs to make scrumptious potato salads, including an extensive Q&A section, Dr. Potato, that has answers to a wide array of pressing potato-related questions.

Here are eight distinct Idaho® potato salad recipes to make each week this summer. From classic preparations to more unconventional ones, there's a potato salad recipe for every palate on the IPC website.

Looking to make a more unconventional potato salad during the week? Make this Creamy Idaho® Potato Salad with Kimchi that incorporates zesty Korean-inspired flavors and textures including a traditional fermented vegetable medley, a staple of Korean cuisine. Made with Yukon Gold Idaho® potatoes, kimchi, mayonnaise, sour cream, scallions, olive oil, garlic, toasted sesame seeds and salt, this tater salad is savory and delicious. Remember to cook the potatoes until they are 'fork tender' as overcooking the potatoes will lead to a mushy and lumpy potato salad. Plate it with some barbecued ribs or grilled veggies for a delicious summertime meal.

Ingredients

  • 2 ½ cups of small Idaho® Yukon Gold potatoes, quartered
  • 1 cup of mild kimchi, chopped
  • 1 tablespoon of olive oil
  • 1 clove of garlic, minced
  • 1 teaspoon of mayonnaise
  • 1 ½ teaspoons of sour cream
  • 1 teaspoon of toasted sesame seeds (optional)
  • ¼ cup of chopped scallions (optional)
  • Salt to taste

Directions

  1. Place potatoes in a large pot and boil enough water to cover the potatoes. Add a sprinkle of salt. Cook the potatoes for 15 minutes or until they can be poked with a fork.
  2. While they boil, sauté the kimchi and garlic with the oil, so the kimchi will reduce in size a bit. Cook for about 8 minutes and remove from heat.
  3. Once the potatoes are ready, mix them with the kimchi and add the mayo and sour cream. Add a sprinkle of salt if needed. Mix well and and serve with a sprinkle of toasted sesame seeds and chopped scallions.

About the Idaho Potato Commission
Established in 1937, the Idaho Potato Commission is a state agency that is responsible for promoting and protecting the famous 'Grown in Idaho®' seal, a federally registered trademark that assures consumers they 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 differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit www.idahopotato.com.