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Star-Spangled Potato Salad

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Total Time (mins)
30
Difficulty
1
Servings
6
Ingredients
8
Total Prep Time: 15 minutes
Calories Per Serving: 260
Nutrients

Nutrition Facts

Serving Size 145g

Amount per serving
Calories 260 Calories from fat: 140
% Daily Value*
Fat 15 g 23 %
Saturated 1.5 g 8 %
Trans g
Cholesterol 2 mg 2 %
Sodium 60 mg 2 %
Carbohydrate 16 g 5 %
Fiber 2 g 8 %
Sugars 2 g
Protein 3 g
Vitamin A 10 %
Vitamin C 35 %
Calcium 2 %
Iron 6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A fun twist on an all-time summer favorite. Red, white and purple potatoes are cut into star-shaped garnishes to make this salad a patriotic addition for your Fourth of July picnic - or anytime! The potatoes are tossed with a cilantro pesto marinade that pairs effortlessly with the ginger dressing and crunch of the DOLE® Chopped Sesame Asian Kit.

Ingredients

  • 1 pound plus 1/4 cup mixed small potatoes: red-skinned, purple, and white
  • 1/2 cup cilantro leaves
  • 1/4 cup pine nuts
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon chopped garlic
  • Salt and ground black pepper to taste
  • 1/4 cup olive oil
  • 1 pkg. DOLE® Chopped Sesame Asian Kit

Directions

  1. Cook potatoes in boiling salted water 15 minutes or until tender. Drain; when cool enough to handle, set aside one or two potatoes then dice the remaining potatoes into six pieces; set aside.
  2. Combine cilantro, pine nuts, ginger, lemon juice, garlic and salt in blender or food processor. Cover; blend until smooth. Blend at medium speed, then slowly add olive oil in thin stream until smooth. Toss with the potatoes. Set aside.
  3. Toss salad blend in a separate bowl with Toasted Sesame & Ginger Vinaigrette dressing from salad kit. Pour over potato mixture and toss to coat. Sprinkle with wontons and sliced almond packet from salad kit.
  4. Cut remaining whole potatoes into 1/4-inch slices. Press different-sized star shaped cookie cutters into the slices and arrange them on top of the salad.

Tip: The cilantro mixture can be made ahead of time and stored in the refrigerator until ready to use.

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Star-Spangled Potato Salad A fun twist on an all-time summer favorite. Red, white and purple potatoes are cut into star-shaped garnishes to make this salad a patriotic addition for your Fourth of July picnic - or anytime! The potatoes are tossed with a cilantro pesto marinade that pairs effortlessly with the ginger dressing and crunch of the DOLE® Chopped Sesame Asian Kit. Prep Time:15 minutes Cook time: Serves: 6
Nutrition facts: 260 Calories, 15 grams fat
Ingredients:
  • 1 pound plus 1/4 cup mixed small potatoes: red-skinned, purple, and white,
  • 1/2 cup cilantro leaves,
  • 1/4 cup pine nuts,
  • 2 teaspoons minced fresh ginger,
  • 2 teaspoons freshly squeezed lemon juice,
  • 1 teaspoon chopped garlic,
  • Salt and ground black pepper to taste,
  • 1/4 cup olive oil,
  • 1 pkg. DOLE® Chopped Sesame Asian Kit, Directions:Cook potatoes in boiling salted water 15 minutes or until tender. Drain; when cool enough to handle, set aside one or two potatoes then dice the remaining potatoes into six pieces; set aside.Combine cilantro, pine nuts, ginger, lemon juice, garlic and salt in blender or food processor. Cover; blend until smooth. Blend at medium speed, then slowly add olive oil in thin stream until smooth. Toss with the potatoes. Set aside.Toss salad blend in a separate bowl with Toasted Sesame & Ginger Vinaigrette dressing from salad kit. Pour over potato mixture and toss to coat. Sprinkle with wontons and sliced almond packet from salad kit.Cut remaining whole potatoes into 1/4-inch slices. Press different-sized star shaped cookie cutters into the slices and arrange them on top of the salad.Tip: The cilantro mixture can be made ahead of time and stored in the refrigerator until ready to use.