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Brandon Hudson Culinary Project Manager

Brandon Hudson
Culinary Project Manager

Idaho® Red Potato Salad with White Anchovy Dressing

Recipe courtesy of Chef Brandon Hudson

Sponsor: Idaho Potato Commission

Servings: 12


Idaho® Red Potato Salad

  • 30 ea Idaho® Red Potatoes, whole
  • 1 ½ tsp kosher salt
  • 2 Tbsp olive oil
  • 3 heads butter lettuce, cut in fine chiffonade

White Anchovy Dressing

  • 6 ea white anchovy fillets
  • 1 ea lemon, zested and juiced
  • 5 gr parsley leaves
  • ¼ cup golden balsamic vinegar
  • 2 ea egg yolks
  • 3 Tbsp Dijon mustard
  • 3 ea garlic cloves
  • 1 cup blended oil


  • 1 tsp smoked paprika
  • As needed kosher salt
  • ¼ cup olive oil
  • ¼ cup capers
  • 60 slices ¼-in pickled okra


  1. For the Idaho® Red Potato Salad: Set an immersion circulator to 85 degrees C. Divide the potatoes into 6 vacuum bags and add ¼ teaspoon salt and 1 teaspoon olive oil in each bag. Vacuum seal and cook sous vide for 1 hour 15 minutes. Chill the potato bags in an ice bath when finished.
  2. Once cooled, use a 1-inch ring mold to cut cylinders from the longest side of each potato. Slice the cylinders into 3/8-inch medallions and keep chilled.
  3. For the White Anchovy Dressing: Add all the ingredients except oil to a food processor and blend. Slowly emulsify in the oil and chill.
  4. For Plating: Arrange ¼ head of lettuce chiffonade at the bottom of a plate. Arrange 9 potato circles on top of the lettuce. Very lightly sprinkle smoked paprika on top of the potatoes, then drizzle with 1 teaspoon olive oil and season lightly with kosher salt. Next, spoon about 2 tablespoons of dressing on top of the potatoes. Garnish with 1 teaspoon capers and about 5 slices pickled okra.


Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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