This is a sponsored post. Please note that any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.
One of the things I really enjoy about blogging is seeing how much diversity here really is in this world. For example. Put ten people in a room and ask them to make a specific dish, let’s say macaroni and cheese. Every one of them will make mac & cheese but every dish of mac & cheese will be completely different from the others.
Potato salad is another dish where this happens. Everyone uses different ingredients, depending on their preference, or maybe that of their family. Some people use vinegar, some don’t. Some use eggs, some don’t. The Star-Spangled Potato Salad pictured above uses a Dole Salad Kit, which gives it a completely different flavor and texture. And if you like the sound of its taste, you’ll love the way it looks! I love the idea of doing the potatoes in shapes! Here’s the recipe, courtesy of Dole.
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.
Prep: 30 min. Makes: 6 servings
- 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® All-Natural Chopped Sesame Asian Kit
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.
Tip: The cilantro mixture can be made ahead of time and stored in the refrigerator until ready to use.
ONE winner will receive a prize pack containing:
- Dole tote bag
- The Simple Art of Eating Well Cookbook
- Eating Well’s Flavorful Meatless Meals Cookbook
- Dole tumbler
- Dole collapsible bento box
- Dole headphones
- & salad coupons!
HOW TO ENTER.
Enter using the Giveaway Tools widget below. The winner will be selected by the Giveaway Tools widget. If you’ve entered any of my giveaways before then you know that you must complete the mandatory required entry, and that only comments containing all of the requested information will be eligible for entry. US addresses only please, no PO Boxes. Good luck to everyone!