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

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources