News Release, January 2009 - IS THIS THE YEAR OF THE POTATO?
According to the Food and Agriculture Organization of the United Nations (FAO), the potato may soon surpass corn (maize) as the world’s leading crop. The potato is a vital part of the global food system, and will play a greater role in strengthening world food security and alleviating poverty. Potatoes are a safer crop in hard economic times, since they are not a globally traded commodity.

Photos/Recipes courtesy
Idaho Potato Commission

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 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.

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.

The warmer months are here, so you'll need a good recipe for Traditional Potato Salad that's a favorite with Idahoans during the summer months. This flavorful dish is easy and loved by everyone and is the perfect dish with grilled hamburgers, steaks or other barbecue fare. Recipe courtesy of the Idaho Potato Commission. Be sure to give some a try.

INGREDIENTS:

• 2 pounds Idaho Potatoes, peeled and diced (about 5 cups)
• 1/2 cup regular or light mayonnaise
• 2 tablespoons cider vinegar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup finely diced celery

Optional Add-Ins

• 1/2 cup finely chopped onion or scallion
• 1/2 cup chopped hard-boiled egg
• 2 tablespoons freshly chopped parsley, chives or dill

Traditional Potato Salad

DIRECTIONS:

1. Place potatoes in large pot and add enough water to cover potatoes. Bring to a boil over high heat.
2. Cook 13 to 15 minutes or until potatoes are tender. Drain.
3. In a large bowl combine mayonnaise, vinegar, salt and pepper.
4. Add potatoes, celery and optional add-ins.
5. Toss to coat thoroughly.

Yield: 6 - 8 servings. Estimated Nutritional Analysis per Serving: 170 calories, 4 grams fat, 3 grams protein, 31 grams carbohydrate, 5 mg cholesterol, 332 mg sodium.

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