Tater Talk May 2021: Celebrate Potato Salad Season!

MaY 2021

Chile Cumin Potato Taco Salad

Potato salad season is here and this zesty Chile Cumin Potato Taco Salad is perfect as a main entree for lunch or dinner. Packed with bold and spicy flavors, this spud salad makes for an unforgettable dish brimming with Mexican-inspired ingredients. Idaho® potatoes are tossed in a cumin-ancho chile sauce and combined with fresh romaine lettuce, chopped tomatoes and cooked corn kernels. Drizzle a bright ancho vinaigrette over the salad as a finishing touch. Pro tip: After removing the potatoes from the oven and tossing them with the ancho chile sauce and cumin, put them back into the oven for an additional five minutes. This will allow them to fully absorb the seasonings and develop a golden-brown color. 

For more Idaho® potato salad recipes visit the Idaho® Potato website


Visit the Idaho® Potato Online Store for Your Kitchen Needs

Looking to spruce up your kitchen with some branded Idaho® potato culinary tools? The Idaho® potato online store has lots of gadgets on your shopping list. From an easy-to-wash flexible cutting board to a potato brush scrubber, buy everything you need to make this the best potato salad season yet! Don’t forget to elevate your dish towel game by grabbing this fun Choice Cuts of Idaho® Potatoes Tea Towel that is sure to be a conversation starter at your next gathering. 

Where to Buy Idaho® Potatoes

Ever wondered where to purchase Idaho® potatoes in your city? A new interactive map of the United States on the Idaho® potato website allows you to click on each state to see which retailers sell Idaho® potatoes. Now you never have to wonder if your supermarket of choice is stocked with Idaho® potatoes or not--making grocery shopping a breeze! 


Fresh Idaho® Potato Panzanella

Almost too pretty to eat, your guests will be impressed when you serve this colorful Idaho® Potato Panzanella salad from food blogger Lisa Lin at Healthy Nibbles and Bits. Idaho® potatoes are mixed in with heirloom tomatoes, celery, a finely sliced shallot, Kalamata olives, basil, chives, olive oil, vinegar and spices, creating a gorgeous medley of vegetables that will burst in your mouth with every bite. Twice-fried potatoes give this salad a delightful crunch and texture that will have you going back for a second helping. Pro tip: Make sure to thoroughly rinse the cubed potatoes in cold water to remove excess starch. This will ensure they crisp to perfection when fried. 

To learn how to make this recipe and more Idaho® potato dishes visit the IPC YouTube page.


Ask Dr. Potato

Q: After boiling potatoes, how can I keep them from turning brown overnight so I can make potato salad the next day?

A: Place the potatoes in a glass or plastic bowl. Submerge them in water and then add some acidity like a teaspoon of concentrated lemon juice or white wine vinegar to keep them from browning. Cover in plastic wrap and then place the bowl in the fridge. 


Idaho Potato Commission

Copyright © 2021 Idaho Potato Commission 
All rights reserved.

Idaho Potato Commission
661 South Rivershore Lane
Suite 230
Eagle, ID 83616
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