Idaho Potato Commission Spices up the Traditional Potato Salad with Ten New Latin-Inspired Recipes

Latin food is hotter than ever and the Idaho Potato Commission (IPC) is pouncing on this flavor trend with ten new potato salad recipes to complement summertime suppers.  Ten food bloggers transformed the traditional potato salad into unforgettable side dishes by adding fiery spices and other popular ingredients found in Latin foods to create "ensalada de papas extraordinaria," company officials say. "The Idaho Potato Commission's food blogger friends love potato salad almost as much as we do," says Frank Muir, president and CEO, IPC. "The Latin-inspired potato salad recipes truly capture the versatility of Idaho potatoes and impressively showcase many of the varieties grown in Idaho." Each recipe in the collection uses a different Idaho potato variety, including Mixed Medley Fingerlings, Russets and Ruby Reds, and a dressing that is unique to the Latin culture.  For example, Latino Foodie's Red Chimichurri Potato Salad uses the chimichurri sauce, which is often served as an accompaniment to grilled meat in Argentina, to enhance the earthy flavor of Baby Dutch Yellow Idaho Potatoes.

Red Chimichurri Idaho Potato Salad courtesy Latino Foodie

Ingredients: 1 1/2 pounds Baby Dutch Yellow Idaho Potatoes 1/2 teaspoon ground black pepper 1 teaspoon kosher salt 1 teaspoon red chili flakes 1 1/2 teaspoons paprika 1 tablespoon dried oregano 2 tablespoons fresh lemon juice 1/3 cup red wine vinegar 1/2 large red bell pepper, chopped 1/2 bunch fresh cilantro, trimmed 1 bunch fresh parsley, trimmed 3 green onions 6 large garlic cloves, peeled 1 cup extra virgin olive oil Directions: Place the potatoes in a large pot and cover with cold water. Place over high heat and bring to a boil. They are small so they should be done in about 10 minutes. (How to test for doneness: insert a steak knife in the middle of a potato. If it slides off easily they are done.) Careful not to overcook them or they will turn into mashed potatoes. Strain the potatoes and allow the potatoes to cool slightly. In a food processor, add all of the remaining ingredients (except the oil) in a food processor. Pulse until the ingredients are roughly chopped. Slowly drizzle in the oil while pulsing the food processor. I prefer the chimichurri to be a little thick and chunky, but that is a personal preference. Halve or quarter the potatoes into more manageable bites. In a large bowl, gently toss the potatoes with a quarter of the chunky chimichurri, to begin, adding more as needed. The remaining red chimichurri can be used to marinate your veggies and or your steak for the meal. If you choose to store the remaining chimichurri, place a seal tight jar and know that it will keep in your refrigerator for about a week. Yield: 4 servings To view the Latin-inspired collection along with dozens of other potato salad recipes visit https://idahopotato.com/potato-salad.