Recipe: Chop Chop Potato Salad - WSAW

WAUSAU, Wis. (WSAW) - Do you have vegetables coming out of your ears from this year’s growing season? This refreshing, veggie-loaded salad that’s ready in a snap and covered with a light and tangy vinaigrette, is a perfect way to use up the overabundance of produce this season. Sarah Agena from the Wisconsin Potato Growers Association shared how to make the recipe on Sunrise 7 Tuesday morning.

Chop Chop Potato Salad

Ingredients

• 8 cups water
• 2 cups orange juice
• 1 lemon juice and peeled
• 1.5 lbs your favorite varietal Little Potatoes
• 1 ripe avocado chopped
• 12 cherry tomatoes halved
• 1 Cucumber quartered
• 1 cup corn kernels
• 1 19 oz can black beans drained and rinsed
• 1/4 cup cilantro chopped
• 1/3 cup olive oil
• 1 Tbsp apple cider vinegar
• 1 Tbsp orange juice
• 1 lime juiced
• 1 Tbsp honey
• 1/2 tsp Chili powder

Servings: 4

Instructions

1. In a large pot, combine water, orange juice, lemon juice, and lemon peel. Add potatoes and bring to a boil. once boiling, cook for 10 minutes or until potatoes are tender.
2. Once potatoes are cooked, cut in half and combine in a bowl with avocado, tomato, cucumber, corn, black beans, and cilantro.
3. Place all ingredients for dressing in a bowl and whisk until well combined.
4. Add dressing to salad and toss.
   

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Recipe: Chop Chop Potato Salad - WSAW
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