Brandon Hudson
Culinary Project Manager
HelloFresh

Idaho® Red Potato Salad with White Anchovy Dressing

Recipe courtesy of Chef Brandon Hudson

Sponsor: Idaho Potato Commission

Servings: 12

Ingredients

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

Garnish

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

Directions

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