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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.
30 Minutes Total time 15 Minutes Prep time 15 Minutes Cook Time 260 Calories 6 Servings



  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.

Tips & tricks

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

Salads Vegetarian Low Sodium Summer

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