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Summer Blueberry Idaho® Potato Salad

Summer Blueberry Idaho® Potato Salad

Courtesy of Idaho Potato Commission 6 Servings • 15 Min. Prep Time • 20 Min. Cook Time • 20 Min. Chill Time
Ingredients
2 lb. Idaho® potatoes, washed
1/4 c. olive oil
2 tsp. freshly squeezed orange juice
2 c. mixed leafy greens
3 Tbsp. chopped fresh parsley
2 Tbsp. almonds
1 c. fresh blueberries
2 Tbsp. cashews
1/4 tsp. crushed red pepper
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/2 tsp. fresh orange zest, for garnish

Directions:

1. Place potatoes in a large pot, cover with cold water and a pinch of salt; bring to a boil. Reduce heat to medium-low; cook until potatoes are tender. Drain potatoes and set aside to cool.

2. Peel and cut potatoes into 1/3-in. cubes and transfer to a large bowl. Add olive oil and orange juice; toss to coat. Mix in leafy greens, parsley, almonds, blueberries, cashews, red pepper, sea salt and black pepper; gently toss to combine. Cover and chill; refrigerate until ready to serve.

3. Serve chilled or at room temperature. Garnish with fresh orange zest.

* Recipe courtesy of Amie Valpone, Culinary Nutritionist and Food Writer, www.TheHealthyApple.com

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