The Idaho Potato
The potato is extremely important to the State. Important? Yeah, potatoes are important. Potatoes contribute $2.5 billion (15%) of Idaho's gross state product. More potatoes are produced in Idaho each fall than in any other growing region. Idaho's output represents about 30% of the total fall production in the United States. Idaho's potato output is equivalent to 120 million burlap bags, each containing 100 pounds of potatoes. 12 billion pounds!
The Commission is funded by a tax levied on all Idaho-grown potatoes. The tax is used to advertise, promote and fund research to expand Idaho's potato markets.
The Idaho Potato Commission does one thing to promote their product: Share great potato recipes with us. Here are three of my favorite potato salads for this time of the year. Quick and simple, but flavorful. Pick one for your next picnic or cook-out. Believe me. They're best in the summer months!
INGREDIENTS:
Scrub potatoes well, but do not peel. Place potatoes in a stockpot, add water to cover and bring to a boil over high heat. Reduce heat to medium high and cook 12 to 15 minutes, or until a knife can easily pierce the potatoes, but they're still firm. Pour off hot water and add cold water to the pot to help cool down the potatoes. Set aside. Roughly chop 6 of the eggs, saving two for garnish. Add the chopped eggs to a large mixing bowl. Add the onion and chopped pickles to the bowl. In a small mixing bowl, using a whisk, combine mayonnaise, Miracle Whip, dill pickle liquid, mustard, salt and pepper. Whisk to combine; set aside. Remove the cooled potatoes from the pot of water and remove the peels with a paring knife. Cut the potatoes into small cubes and add to the other ingredients in the mixing bowl. Gently toss the salad ingredients with a wooden spoon. Add the dressing mixture and gently toss to coat the ingredients well. Transfer potato salad to a serving bowl. Slice remaining two eggs into thin slices and arrange around the salad to garnish. Cover and refrigerate at least 3 hours before serving (preferably overnight) so flavors combine. Yield: 6 - 8 servings
Approximate nutritional analysis per serving: 170 cal, 4 g fat, 5 mg cholesterol, 332 mg sodium, 3 g protein, 31 g carbohydrates
INGREDIENTS:
Over high heat, bring a large pot of water to a boil. Meanwhile, cut potatoes in half lengthwise, then crosswise into 1/4-inch slices. Add potato slices to boiling water; return to boiling and simmer 5 - 6 minutes or until tender, but firm. Drain potatoes and set aside or refrigerate. In a large bowl, combine dressing and ginger; toss dressing with dill and chopped vegetables. Gently stir in potatoes and smoked salmon. To serve, arrange lettuce on a platter (or individual dishes); top with salad mixture. Yield: 6 - 8 servings Approximate nutritional analysis per serving: 262 calories, 12 g fat, 4 mg cholesterol, 178 mg sodium, 9 g protein, 33 g carbohydrates
Optional Add-Ins: 1/2 cup finely chopped onion or scallion, 1/2 cup chopped hard-boiled eggs, 2 tbsp freshly chopped parsley, chives or dill
Place potatoes in a large stockpot and add enough water to cover. Bring to a boil over high heat. Cook 13 to 15 minutes or until potatoes are tender. Drain. In a large bowl combine mayonnaise, vinegar, salt and pepper. Add potatoes, celery and optional add-ins (if desired). Toss to coat thoroughly. Yield: 6 - 8 servings Approximate nutritional analysis per serving: 170 calories, 4 grams fat, 3 grams protein, 31 grams carbohydrate, 5 mg cholesterol, 332 mg sodium.
Please enjoy these recipes. Do you want some additional potato recipes from the Idaho Potato Commission? Okay - Click here....and enjoy! |
The Idaho Potato Commission is a state agency with responsibilities including promoting Idaho potatoes. Well, in the nearly seventy years the Commission's been around, they've done a great job.
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