Pickled Vegetable Potato Salad

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
24

Adding vegetables to potato salad boosts nutrition, color and general appeal. Here, chef Goetze chooses Brussels sprouts, cauliflower, asparagus and celery to toss with cooked Yukon Gold potatoes, but any seasonal vegetables can work. The pickling component comes from the easy addition of bread-and-butter pickle relish or chopped pickles. 

Ingredients

9 lb. Yukon Gold potatoes
1 cup plus 2 tbsp. extra-virgin olive oil
1 cup plus 2 tbsp. red wine vinegar
1½ cups thinly sliced red onion
3 tbsp. minced garlic
2 tbsp. kosher salt
1 tbsp. granulated garlic
¾ tsp. ground white pepper
6 loosely packed cups outer Brussels sprouts leaves
2 cups sliced cauliflowerets
1½ cups sliced celery
1½ cups 2-in. pieces thin asparagus spears
1 cup bread and butter pickle relish or chopped bread and butter pickles
1½ cups finely chopped flat leaf parsley
1½ cups finely chopped chives

Steps

  1. Simmer potatoes in salted water to cover until tender, about 15 min.
  2. Meanwhile, make dressing: In large bowl, whisk oil, vinegar, onion, garlic, salt, granulated garlic and white pepper until blended.
  3. Drain potatoes and when cool enough to handle, but still warm, cut into ½- to ¾-in. dice, leaving skins on. Gently toss potatoes with dressing; fold in Brussels sprouts leaves and remaining ingredients. Season to taste with salt.
Source: Recipe and photo courtesy of United States Potato Board

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources