This Fingerling Potato salad is a new refreshing take on a time honored staple at every summer activity. Feel free to spice up your potato salad with this homerun of a recipe and see what reactions your friends and family will have.

Ingredients

• 1 T Mayonnaise
• 1 tsp French Whole Grain Mustard
• 1 T Minced Pickled Cucumber
• 6 Green Beans, blanched and split down the seam into halves
• 1 T English Peas, blanched
• 3 Idaho Ruby Crescent Fingerlings, boiled in salted water, peeled, sliced into discs chilled
• 5 Frisée Leaves
• 2 Idaho French Fingerlings, boiled in salted water until tender, reserved warm
• 2 Idaho Russian Banana Fingerlings, boiled in salted water until tender, peeled, halved, sautéed in olive oil until golden brown, reserved warm
• 2 Idaho Russian Banana Fingerlings, rubbed with olive oil and salt, baked until tender, reserved warm
• 1 tsp Sour Cream
• 1 Chive, cut into ½-inch lengths
• ½ Hard Boiled Egg, cut into two pieces
• 6 Tomatoes (cherry-size, assorted varieties), oven dried
• 2 Slices Pickled Radish, thin
• 1 Idaho French Fingerling, sliced thin, fried crisp, lightly salted
• 2 T Extra Virgin Olive Oil
• Fleur de Sel To Taste
• Fresh Ground Black Pepper

Directions

To Plate

1. Paint the center of the plate with the mayonnaise and mustard in a wide stripe from corner to corner.
2. Pull a little off to a third corner so it will be visible once all of the components are in place.
3. Arrange the minced pickled cucumber in the fourth corner.
4. Toss the green beans, peas, chilled fingerlings, and frisée with olive oil, salt and pepper to taste.
5. Toss the boiled fingerlings with olive oil and reserve warm.
6. Cut a slit in the baked fingerlings and push the ends to open a cavity in the center.
7. Garnish with sour cream and chives.
8. Arrange all of the various ingredients on the plate in a random fashion over top of the mayonnaise and mustard stripe.
9. Leave the potato chips for last to garnish the top so they stay crispy.
10. Drizzle the remaining olive oil around the edge of the plate.
11. Sprinkle some fleur de sel and fresh black pepper over the dish to taste.

Yield: 1 serving

Our approach at Southwind is a unique sales strategy. We very rarely can fill an entire load with just fingerling potatoes. What we have done to resolve shipping issues is partner directly with Wada Farms Marketing Group, Potandon Produce, Wilcox Fresh and Sun-Glo of Idaho, who stick a few pallets of the specialty potatoes in with customers’ Russet shipments.

Kevin Stanger, senior vice president of sales and marketing at Wada Farms, said “It’s been a very good marriage,” Stanger said. “We can supply our customers kind of a full gamut of product.”

Frank Muir, president and CEO of the Idaho Potato Commission, said fingerlings and other specialty varieties fill a critical need, though they represent less than 5 percent of the Idaho potato market. For the past nine years, Muir said he’s been pushing Idaho to become more than just a Russet state.

“We’re well known for our Russets, but we believe we can leverage our famous Russet to expand our potato portfolio,” Muir said. “Our objective was not to have every Idaho grower growing specialty varieties. We just needed enough so we could become a one-stop shop state for all potato varieties.”

Muir considers the partnerships between Southwind and fresh-pack facilities to be “a smart way of working together, and that’s what we’ve encouraged the industry to do in Idaho.”

We are very excited for what the future has in store and look forward to creating more alliances with produce shippers all over the United States. Feel free to contact us with any questions.

For more information about Southwind Products, check out our full list of fingerling potatoes

Source: Capital Press

Check out a few of the photos taken at the seminar.

*Sorry for the blurry pictures. Less coffee for the photographer next time!

If you are interested in ordering fingerling potatoes through Caito Foods Service use the contact info below.

Phone:
800-652-8165

Website:
www.caitofoods.com

For more information about Southwind Products, check out our full list of fingerling potatoes

Are you looking for a fun recipe this Super Bowl season that not only gets eaten but will impress your guests at the same time? Look no further. From our friends at the Idaho Potato commission comes one of our favorite appetizer recipes.

Andouille & Ramp Stuffed Idaho® Fingerling Potatoes with Sweet/Hot Red Pepper Sauce

It’s great chorizo and earthy potato flavor mixes to make a zesty treat!

Andouille & Ramp Stuffed Idaho® Fingerling Potatoes with Sweet/Hot Red Pepper Sauce

Ingredients

• 2 lbs Idaho® Fingerlings, such as Purple Peruvian or Ruby Crescent
• 4 oz Andouille Sausage, finely diced
• 4 Ramps, or Green Onions, finely diced
• 2 Garlic Cloves, minced
• 1/2 C Creamy Brie Spread
• 2 tsp Extra Virgin Olive Oil
• To Taste Kosher Salt & fresh-cracked Black Pepper
• 1/4 C Sweet/Hot Red Pepper Sauce, recipe follows
• Fresh Chives to garnish

Sweet/Hot Red Pepper Sauce

• 3 T Hot Pepper Jelly, melted
• 1 Roasted Red Pepper
• Pinch Cayenne Pepper to taste

Directions

1. Boil potatoes until tender, but not too soft, about 10 minutes. Set aside until they can be handled. Trim potato bottoms so they can sit upright, and then trim off enough of the top to allow you to scoop out most of the flesh. Reserve flesh.
2. In a small sauté pan, warm the oil over medium high heat. Add the sausage, ramps, and garlic. Cook until vegetables begin to wilt and sausage is giving off some of its fat. Add the reserved potato flesh and warm through. Remove from heat and place in small bowl.
3. Add cheese and using a fork or the back of a spoon, lightly smash the ingredients together. Add salt and pepper to taste. Put filling in piping bag and stuff potatoes allowing the filling to overflow out of the top. Heat in a 425F oven for 7-8 minutes.

Sweet/Hot Red Pepper Sauce

• Place all ingredients in blender or processor and purée. Place mixture in squeeze bottle and garnish each potato with a little drizzle and top with fresh chive spears.

Who would have thought our fingerlings would look so good in a heart shaped box?

Looking for a delicate and delightful addition to your Valentine’s Day meal? All of us at Southwind Farms suggest adding fingerling potatoes to your plate! Fingerlings offer fresh flavor and bright color that will liven up any plate. Fingerling potatoes are great for roasting, baking, frying, sauteing, boiling and potato salads. Celebrate this day de l’amour with a welcome addition everyone will love!

For some exquisite recipes check out our Fingerling Recipes Page

Idaho® Fingerling Potato Pizza

Ingredients

Dough

• 1 pack dry yeast
• 1 teaspoon honey
• 3/4 cup warm water
• 2 3/4 cups AP flour
• 1 teaspoon salt
• 2 tablespoons olive oil

Pizza Toppings

• 1 cup mixed Idaho®-grown Fingerling potatoes, roasted and sliced (Purple Peruvian, French Fingerlings, Ruby Crescent)
• 1 cup mixed mushrooms, sliced (Miatake, Shiitake and Oyster)
• 1 tablespoon oil
• 6 slices of Triple Cream Brie Cheese
• 6 – 8 ounces of four cheese pizza blend (Mozzarella, Provolone, Asiago and Parmesan)

Directions

Dough

1. In a small bowl dissolve yeast with warm water
2. After yeast starts to bloom add remaining ingredients except olive oil
3. Spin all ingredients in electric bowl with hook attachment for 6 minutes then add olive oil and spin for 2 more minutes
4. Proof then, retard dough in cooler under cold , wet towel
5. Roll dough until approximately 10 inches round

Pizza Toppings

1. Roast fingerlings with skin on for 30 minutes at 350° F until tender and season with salt and pepper and slice
2. Saute mushroom slices aggressively in hot oil until crisp

Pizza Assembly:

1. Top pizza dough by alternating pizza toppings of potato, mushrooms and cheese
2. Bake at 500° F for 8 to 10 minutes