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

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources