Warm Potato Salad

Warm Potato Salad Recipe by Chef Bill Briwa

Salad days are right around the corner, so we asked Chef Bill Briwa at the Culinary Institute of America remake the classic potato salad in fresh ways.

warm pYou’ll be amazed by the versatility and sheer crowd pleasing potential of the elegance of his Potato Salad—a perfect complement to roasted chicken, steak or grilled pork chops.

Videos/Recipe created by The Culinary Institute of America as an industry service to the United States Potato Board.  
Photography courtesy of Kristen Loken.



potato salad

Red, White, and Blue Potato Salad

red-white-blue-recipeThis recipe uses a trio of potatoes and makes a festive July 4th recipe. Use only one type if you prefer.

6 servings (serving size: 1 cup)



2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
2 cups small red potatoes, quartered (about 10 ounces)
2 cups small blue potatoes, halved lengthwise (about 10 ounces)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-cooked large eggs, finely chopped
1/4 cup red wine vinegar
2 tablespoons olive oil
1 1/4 teaspoons salt
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced


Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.

Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.

Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.

Grilled Smoky Cheddar Potatoes Foil Pack


New potatoes steamed on top of the grill in foil packets are quicker and easier than any other grilled potato recipe we can think of, and best of all, by mixing up the additions to the packet you’ve got near endless flavor possibilities, making them the perfect side dish for whatever you want to throw on next to’em.


1 pkg Summertime Medley Pack Potatoes
1/2 teaspoon salt
2 tablespoons butter or margarine
1 cup shredded Cheddar cheese (4 ounces)
2 tablespoons Betty Crocker™ Bac~Os® bacon flavor chips
2 medium green onions, sliced (2 tablespoons)


  1. Heat coals or gas grill for direct heat. Place potatoes on 30×18-inch piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips.
  2. Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender. Sprinkle with onions.

History of Potatoes

In 1536 Spanish Conquistadors conquered Peru, discovered the flavors of the potato, and carried them to Europe. Before the end of the sixteenth century, families of Basque sailors began to cultivate potatoes along the Biscay coast of northern Spain. Sir Walter Raleigh introduced potatoes to Ireland in 1589 on the 40,000 acres of land near Cork. It took nearly four decades for the potato to spread to the rest of Europe.

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new red potatoes iowa

Potato Facts

  • A medium-sized potato has no fat, no cholesterol and contains only 110 calories!
  • Potatoes are Sodium Free – Low sodium diets help to reduce the risk of high blood pressure and stroke.
  • Don’t just think of oranges anymore as a great source of Vitamin C! By eating one medium sized potato, you will receive 45% of the recommended daily value of Vitamin C — a great antioxidant.
  • A medium-sized potato contains 18% of the recommended daily value of potassium – essential for maintaining proper muscle function.

Continue reading » Potato Facts