Sunday, February 1, 2015
Idaho� Potatoes SundaySupper Potato Salad Possibilities…Featuring Ciao Bella Potato Salad
This week’s #SundaySupper is sponsored by The Idaho Potato Commission, a platinum sponsor for this year’s Food and & Wine Conference. They challenged us to come up with creative Potato Salad Possibilities using Idaho® potatoes and share our recipes here. I’m so excited to take part in this week’s theme, because I love making potato salad when the weather turns warm! It ‘s a dish that’s perfect for BBQs and potluck celebrations. I love a batch of old-fashioned potato salad as much as the next person…but sometimes? I like to mix it up and do something completely different. Today I’m featuring Ciao Bella Potato Salad, an Italian spin on an American picnic classic.
This flavorful potato salad features Idaho® russet potatoes, cooked pancetta, mozzarella pearls, and sautéed shallot. Everything’s tossed with a luscious dressing flavored with creamy mascarpone, pesto, and parsley. The pesto provides tons of flavor, as well as a lovely green color, to the finished dish. It’s the perfect side dish for roasted chicken or just about any grilled meat or seafood. Get ready to send your taste buds through the roof!
Ciao Bella Potato Salad
a Weekend Gourmet Original
Ingredients:
- 2 lbs. Idaho® russet potatoes, peeled and cut into bite-size chunks
- 4 ounces pancetta, finely diced and cooked
- 4 ounces fresh mozzarella pearls
- 2 shallots, thinly sliced
- 1-2 tbs. olive oil
- Salt & pepper to taste
For the dressing:
- 8 ounce container mascarpone
- ½ cup milk
- ½ cup prepared pesto
- 1 tbs. finely chopped Italian parsley
- Salt & pepper to taste
Directions:
Step 1: Add the diced potatoes to a large pot of salted water. Bring to a boil and cook, uncovered, until the potatoes are tender. I boiled mine for approximately 15 minutes, and they were perfectly tender. While the potatoes cook, you have a pocket of time to crisp the pancetta and sauté the shallots in the olive oil. When the potatoes are done cooking, drain them well in a colander.
Step 3: Toss everything together until the salad ingredients are combined and evenly coated with dressing. Serve at room temperature, or refrigerate until chilled if you prefer – the salad is delicious either way. Place the potato salad in a pretty serving bowl and place in the middle of the table so everyone can dig in!
Do you have a killer creative potato dish of your own that youd like to share? Then, be sure to enter the Idaho® Potatoes recipe contest! Between now and June 27th, enter to share your best original recipe that re-imagines breakfast potatoes…and you could win some really fun prizes! The First Place Winner will receive some fabulous prizes, including: a $500 gift card and reimbursement for their full conference pass to the Food and Wine Conference in Orlando this July. The winning recipe will also be the featured side dish of the conference, and it may even be featured at the Idaho® Potato website! What are you waiting for? Go enter now…and good luck! For more great potato recipes, be sure to follow the Idaho Potato Commission’ social media sites: - Twitter: http://twitter.com/idahopotato
- Facebook: http://facebook.com/famousidahopotatoes
- Pinterest: http://pinterest.com/idahopotato
- Instagram: http://instagram.com/idahopotatoes
Speaking of great recipes, be sure to click the links below to check out all of the creative potato salad recipes that today’s #SundaySupper contributors are sharing! Theres something for every taste, and Ive got my eye on a couple for possible inclusion in my Memorial Day menu next weekend! I hope youll join the #SundaySupper conversation on Twitter later today too. Our weekly chat starts at 600 CST -- simply follow the #SundaySupper hashtag on Twitter and remember to include it in your tweets to join in on the chat. Want to join the #SundaySupper movement? Its so easy -- just click this link: Sunday Supper Movement.- Asian-Style Potato Salad by NinjaBaking.com
- BLT Potato Salad Stacks by Magnolia Days
- Chipotle Bacon Potato Salad by Peanut Butter and Peppers
- Ciao Bella Potato Salad by The Weekend Gourmet
- Creamy Pesto Idaho® Fingerling Potato Salad by In The Kitchen With KP
- Deconstructed Potato Salad with Smoky Fingerlings by Shockingly Delicious
- Italian Potato Salad by Chocolate Moosey
- Leichter Kartoffelsalat (German Summer Potato Salad) by The Foodie Army Wife
- Lentil and Fingerling Potato Salad w/ Warm Bacon Dressing by girlichef
- Nonas Potato Salad by Webicurean
- Parsley Pesto Potato Salad by Alidas Kitchen
- Peruvian-Style Potato Salad by Foxes Love Lemons
- Potato Cucumber Salad {Kartoffel-Gurken Salat} by The Not So Cheesy Kitchen
- Roasted Balsamic Rosemary Potato Salad by Melanie Makes
- Roasted Fingerling and Asparagus Potato Salad by The Girl In The Little Red Kitchen
- Roasted Potato Salad with Parsley and Arugula by Hip Foodie Mom
- Salmon Asparagus Potato Salad by Family Foodie
- Southern Style Potato Salad by Hezzi-Ds Books and Cooks
- Tzatziki Potato Salad by Kudos Kitchen By Renee
- Zesty Potato Salad with Bacon and Green Onions by Ruffles & Truffles
Disclosure: This post is sponsored by the Idaho Potato Commission. All opinions are my own.
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