Summer Blueberry Idaho® Potato Salad

Summer Blueberry Idaho® Potato Salad

Amie Valpone
Food Blogger
The Healthy Apple

Yield: 6 servings



  1. Place potatoes in a large pot, cover with cold water and a pinch of salt; bring to a boil. Reduce heat to medium-low; cook until potatoes are tender. Drain potatoes and set aside to cool.
  2. Peel and cut potatoes into ⅓ inch cubes and transfer to a large bowl. Add olive oil and orange juice; toss to coat. Mix in leafy greens, parsley, almonds, blueberries, cashews, red pepper, sea salt and black pepper; gently toss to combine. Cover and chill; refrigerate until ready to serve.
  3. Serve chilled or at room temperature. Garnish with fresh orange zest.