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
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources