Star-Spangled Potato Salad
A fun twist on an all-time summer favorite. Red, white and purple potatoes are cut into star-shaped garnishes to make this salad a patriotic addition for your Fourth of July picnic - or anytime! The potatoes are tossed with a cilantro pesto marinade that pairs effortlessly with the ginger dressing and crunch of the DOLE®
Chopped Sesame Asian Kit.
Ingredients
- 1 pound plus 1/4 cup mixed small potatoes: red-skinned, purple, and white
- 1/2 cup cilantro leaves
- 1/4 cup pine nuts
- 2 teaspoons minced fresh ginger
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon chopped garlic
- Salt and ground black pepper to taste
- 1/4 cup olive oil
- 1 pkg. DOLE® Chopped Sesame Asian Kit
Directions
- Cook potatoes in boiling salted water 15 minutes or until tender. Drain; when cool enough to handle, set aside one or two potatoes then dice the remaining potatoes into six pieces; set aside.
- Combine cilantro, pine nuts, ginger, lemon juice, garlic and salt in blender or food processor. Cover; blend until smooth. Blend at medium speed, then slowly add olive oil in thin stream until smooth. Toss with the potatoes. Set aside.
- Toss salad blend in a separate bowl with Toasted Sesame & Ginger Vinaigrette dressing from salad kit. Pour over potato mixture and toss to coat. Sprinkle with wontons and sliced almond packet from salad kit.
- Cut remaining whole potatoes into 1/4-inch slices. Press different-sized star shaped cookie cutters into the slices and arrange them on top of the salad.
Tips & tricks
The cilantro mixture can be made ahead of time and stored in the refrigerator until ready to use.