1 1/2 pounds Idaho Potatoes (about 4 medium potatoes)
2 medium carrots, peeled and cut into 1/4-inch dice
2 medium red tomatoes, chopped
2 tablespoons minced fresh basil leaves
2 medium yellow tomatoes, chopped
2 teaspoons tiny capers (non pareilles)
Green leaf lettuce
1/4 cup chopped, toasted walnuts
1/2 cup "light" mayonnaise
1/4 cup non-fat, plain yogurt
1 tablespoon minced fresh dill, plus several sprigs for garnish
1/2 cup chopped scallions (both white and green parts)
2 tablespoons tiny capers (non pareilles)
1 teaspoon jarred green bell peppercorns, drained
1 teaspoon salt (or to taste)
Boil potatoes in water to cover until just tender. While waiting for potatoes
to boil, prepare the dressing.
To make the dressing, mix all dressing ingredients together in a small bowl;
When potatoes are cooked, drain and let sit until cool enough to handle, then
peel the potatoes and cut them into 1/2-inch cubes. Place potatoes in a large mixing
bowl and set aside.
In another pan of boiling water, cook the carrot pieces until just tender, about
5 minutes; drain and add to the potatoes.
Pour the reserved dressing over the potatoes and carrots; mix gently with a wooden
Chill the mixture until cool, then taste and add more salt, if necessary.
While potato mixture chills, combine the red tomatoes and minced basil in a small
In another small bowl, stir together the yellow tomatoes and capers.
Assemble the salad: On a platter lined with the leaf lettuce, arrange 1/3 of
the chilled potato salad across the platter at one end. Next to it, arrange a band
of the red tomato mixture, then another 1/3 of the potato mixture, then the yellow
tomato mixture and finally the last of the potato salad.
Sprinkle the walnuts over the potatoes and serve.
Yield: 8 servings
Estimated Nutritional Analysis per Serving: 224 calories, 8 mg cholesterol,
489 mg sodium, 4 g protein, 14 g fat, 24 g carbohydrates
Recipe courtesy of Helen D. Conwell - 2nd Prize Winner 2005 Grown in Idaho
Reprinted with permission from the Idaho Potato Commission.