A few month’s ago, I got a call from Patti Londre of Worth the Whisk and the genius/mastermind behind Camp Blogaway. Patti was working with the Idaho Potato Commission on a Valentine’s project to celebrate Potato Lover’s Month and wondered if I would be interested.
I think I said “YES”!! before she even completed the question.
All I needed to do was create a salad featuring Idaho Potatoes and show up in pink at Patti’s house with my salad. Oh, and I’d also have to hang out with some of my favorite food bloggers and pose for the camera.
I know, it’s tough being a food blogger.
So what exactly was this project? A full page spread that newspapers across the country could use in their Valentine’s Day food section.
As you can see, they got my good side – right behind the camera which is my favorite place to be!
So, if you come across this in your local paper, let me know!!!
Now, onto the best part.. the food!!
It’s no secret that I love salads so it’s no surprise that I chose to make one with one of my favorite ingredients – Idaho potatoes! I decided to use fingerlings in it because I not only love the flavor but the firm texture of fingerlings is perfect in salads and makes this one perfect for a buffet or a potluck dish!
Needless to say, EVERYTHING was delicious … check out my fellow bloggers recipes and get yourself into the kitchen – you and your Valentine will be happy you did!
Western Shepherd’s Pie by Patti at Worth the Whisk
Cream of Potato and Poblano Soup by Ericka at Nibbles and Feasts
Potato and Beet Galette by Erika of In Erika’s Kitchen
Idaho Potato Asiago Cheese Muffins with Herbs de Provence by Valentina at Cooking On the Weekends
Ingredients
- 1/4 cup slivered, toasted almonds
- 1/4 cup chopped, roasted red bell pepper
- 1 roma tomato, seeded and diced
- 1/2 tsp. smoked paprika
- 1/8 tsp. cayenne pepper
- 1/4 tsp. salt
- 1/4 tsp. white pepper
- 4 tsp. sherry wine vinegar, divided
- 7 Tbsp. extra virgin olive oil, divided
- 1 1/2 lbs. Idaho Fingerling potatoes, sliced lengthwise
- 6 cups arugula, washed and dried
- zest of 1 lemon (optional)
Instructions
- Pre heat oven to 400 degrees.
- In a blender combine the toasted almonds, paprika, cayenne pepper, salt, white pepper, 3 tsp. sherry vinegar and 4 Tbsp. extra virgin olive oil. Blend until smooth. Set aside. Spray rimmed baking sheet with cooking spray. Place the sliced fingerlings potatoes on the baking sheet and drizzle with 2 Tbsp. extra virgin olive oil, tossing to coat. Roast in the oven for 15 minutes until the potatoes are golden brown and tender. Remove pan from the oven.
- While potatoes are roasting, in a small bowl, mix remaining 1 tsp. sherry wine vinegar with the 1 Tbsp. extra virgin olive oil. Place the arugula in a large bowl and drizzle with the sherry wine vinegar and olive oil mixture, toss to coat. Season with salt and cracked pepper to taste, if desired.
- Divide the arugula among 6 plates. Place fingerlings on top of the arugula and top each plate with 1 -2 Tbsp. of the red bell pepper sauce. Garnish with lemon zest if desired.
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{ 17 comments… read them below or add one }
I have a very old recipe for a potato salad that I love..or recall that I love; it of the sour cream and mayonnaise variety that I rarely make anymore. Ever since discovering the attributes of a French style potato salad dressed with olive oil and herbs…I’m hooked.
Like this…so light, so fresh and so damn tasty. Yours has some tomato and almonds to boot? Definitely one for me to make!
I love the idea of adding roasted potatoes to a salad. I imagine the roasted flavor does so well.
p.s. You can definitely consider me a “Potato Lover!”
Yum, Yum, and more Yum! This looks perfectly, perfect – Nancy. And I would share this salad with you anytime!
I’m a huge potato lover and love this salad. Roasted potatoes need to be a more regular part of my salads. A super spread and I’ll let you know if I see it in our paper:)
Love fingerling potatoes. The shape somehow makes them taste better than round potatoes
The salad looks and sounds amazing – love the roasted red pepper and almonds in it. I can actually taste it with my eyes (even if it was in front me, I’d stil have to taste it with my eyes…dang cold)
Such a fun event & this salad looks great!!
Fun! And great salad, a nice change from the usual potato salad!
I’ve always preferred a potato salad with a vinaigrette rather than a mayo based dressing, so much cleaner and lighter!
What a lovely salad, Nancy! I love the flavors that you used and the simplicity of this gorgeous dish. I’m so glad to have found your blog! Thanks for sharing.
How delicious and what a fun event and get together! This looks wonderful and will be making it soon
Happy Valentines Day!
I call that dinner!
I am so glad you ladies were showing some potato love. Potatoes have a bad rap since the low carb way of eating nearly made them an outcast. And it shouldn’t be that way. So cheers to you for the wonderful salad and to all of you for whipping up some potato goodness!
Hello, I am Evelin, an Italian student in Lecce (Salento), and I am working on a project concerning the Italian style food programme. May you please tell me your email address? I’d like to invite you to a food festival we are organizing in late may 2012. Thank you very much.
Hello Evelin!!
Thanks for stopping by the Table! You can contact me at Nancy@acommunaltable.com!!
Romesco sauce and potatoes – awesome combination! What a fun event – I’ve got to get more creative with my spuds
So, when are the two of us going to sit down and have a meal together? Seriously, every time I visit your blog, I see flavors that I love using in my own cooking and you always put them together so beautifully. Plus, what a fun event this must have been!
WE DEFINITELY need to get together Dara -I am so bummed I won’t be at Camp this year – going out of town the following week and just didn’t think I could pull it all together if I was at Camp! I feel the same way about your blog as well – it’s one of my definite “go to’s” when I need inspiration!!
I love romesco with potatoes. Thanks for sharing, Nancy!