Spiral Idaho® Potato Salad | Idaho Potato Commission

Name: Spiral Idaho® Potato Salad | Idaho Potato Commission
Ingredients: 1 sweet potato, peeled and sliced into 1 (2-inch-wide) strip, soaked in salted water for 24 hours; olive oil for grilling; 1 cup Japanese yam ribbons, soaked in salted water for 24 hours; as needed canola oil for deep-frying; 2 cups Idaho&reg; Russet potato ribbons, soaked in salted water for 24 hours; 2 cups Idaho&reg; Yukon Gold potato ribbons, soaked in salted water for 24 hours; 2 tablespoons black olives, sliced; &frac14; cup kale ribbons; &frac14; cup watercress leaves; &frac14; cup arugula ribbons; 2 tablespoons scallions, thinly sliced; 3 tablespoons sour cream or vegan sour cream; salt, to taste; 2 tablespoons extra-virgin olive oil; &frac12; cup white vinegar; &frac12; cup julienned yuba (tofu skin); &frac14; cup dehydrated apple ribbons

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Rinse the sweet potato strip. Rub both sides with olive oil and grill over high heat on both sides, making crosshatches as you go. Set aside. Rinse Japanese yams and deep-fry in canola oil until...

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Ingredients

1 sweet potato, peeled and sliced into 1 (2-inch-wide) strip, soaked in salted water for 24 hours
olive oil for grilling
1 cup Japanese yam ribbons, soaked in salted water for 24 hours
as needed canola oil for deep-frying
2 cups Idaho&reg; Russet potato ribbons, soaked in salted water for 24 hours
2 cups Idaho&reg; Yukon Gold potato ribbons, soaked in salted water for 24 hours
2 tablespoons black olives, sliced
&frac14; cup kale ribbons
&frac14; cup watercress leaves
&frac14; cup arugula ribbons
2 tablespoons scallions, thinly sliced
3 tablespoons sour cream or vegan sour cream
salt, to taste
2 tablespoons extra-virgin olive oil
&frac12; cup white vinegar
&frac12; cup julienned yuba (tofu skin)
&frac14; cup dehydrated apple ribbons