Roasted Potato Salad with Ancho-Cumin Vinaigrette

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
24

This spicy potato salad is a delight. Bursting with flavor and texture, it is fragrant with the scent of cumin.

Ingredients

Ancho-Cumin Vinaigrette:
3 tbsp. orange juice
2 tsp. Dijon mustard
2 tsp. cumin seed, toasted and ground
1 1/2 tsp. grated orange zest
1 1/2 tsp. salt
1 tsp. honey
1/2 tsp. ancho chile powder
1/2 cup olive oil

Roasted Potato Salad:
3 tbsp. Dijon mustard
2 tbsp. olive oil
1 tsp. dried basil
1 tsp. dried marjoram
1 tsp. dried oregano
1 tsp. tried thyme
1 tsp. minced garlic
4 lbs. medium red potatoes, quartered
1 lb. grilled corn kernels
12 oz. cooked artichoke hearts, quartered
8 oz. roasted red bell peppers, cut into 1x1/2-in. strips
3 oz. Kalamata olives, pitted and halved
1/4 cup cilantro, chopped
14 cup parsley, chopped
salt, to taste
 

Steps

Ancho-Cumin Vinaigrette:

1. In blender or food processor, blend orange juice, mustard, cumin, orange zest, salt, honey, and chile powder.

2. With motor running, slowly drizzle in oil until emulsified.

Yield: 3/4 cup

Roasted Potato Salad:

1. Preheat oven to 425°F.

2. In large bowl, whisk together mustard, oil, basil, marjoram, oregano, thyme, and garlic. Add potatoes and toss until well coated.

3. Spread potatoes in one layer on sheet pan; cover with foil. Roast 20 min. Remove foil, lower heat to 350°F and roast, turning occasionally with spatula, about 25 min. or until browned and cooked through. Cool.

4. In large bowl, toss potatoes, corn, artichokes, bell peppers, olives, cilantro, and parsley with 3/4 cup dressing until well coated. Season with salt.

 

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Ideas and Innovation
culinary students teacher kitchen

We started a panel discussion with our cooks and FSD to give residents a chance to tour our kitchen (during nonproduction hours), ask questions and share insight on how we can improve. The residents love the casual time with our staff. We have seen complaints and problems diminish greatly, and have found that most times the client is lonely and just wants someone to show them some time and attention.

FSD Resources