All Blue Idaho® Potato Tabouli

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
6

This distinctive tabouli salad made with Idaho® All Blue Potatoes offers customers both popular Mediterranean flavors and a healthy menu choice.

Ingredients

1 tblsp. red-wine vinegar
2 lbs. Idaho® All Blue Potatoes, peeled, small dice
4 tblsp. chopped parsley
1 ounce extra-virgin olive oil
1 tblsp. sherry vinegar
Juice of 2 lemons
Salt and pepper to taste
2 English (seedless) cucumbers, chopped fine
6 mini cucumbers with blossoms (optional)
6 ounces crumbled feta cheese
Asian mesclun mix, as needed

Steps

1. Bring salted water to boil in medium pan. Add red-wine vinegar and then diced potatoes. Cook until just al dente. Shock potatoes in ice bath. Drain well and pat dry.

2. In large bowl, combine potatoes, parsley, olive oil, sherry vinegar, lemon juice, salt and pepper.

3. Place 4-in. ring mold in the center of each plate. Pack potato mixture firmly into each ring mold (reserve extra vinaigrette in bowl). Spread chopped cucumber atop. Carefully remove ring molds. Top tabouli with mini cucumber (optional).

4. Garnish plate with feta cheese and Asian greens. Drizzle greens with remaining vinaigrette.

Source: Giuseppe Tentori, Executive Chef, Boka and Perennial, Chicago, IL

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources