Potato Watermelon Salad | Idaho Potato Commission

Name: Potato Watermelon Salad | Idaho Potato Commission
Ingredients: 24 ounces (3 cups) baby-sized Yukon Gold Idaho&reg; Potatoes, washed and halved or quartered if needed; 2 cups seedless watermelon, cut into bite-sized chunks; 1 medium cucumber, thinly sliced or quartered; 1 small shallot (or half of a small red onion), thinly sliced; &frac14; - &frac12; cup feta cheese, crumbled; Lemon balm or mint, marjoram or oregano, and thyme (to taste), finely chopped; Optional: mixed greens or arugula; 3 tablespoons honey; 6 tablespoons olive oil; Juice of 1 lemon; A pinch of salt

retail.idahopotato.com

- In a large pot, add the baby-sized Yukon Gold Idaho potatoes and cover them with salted water. Bring the water to a boil and cook the potatoes until they are fork-tender but still firm – about...

View full recipe on retail.idahopotato.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at retail.idahopotato.com.

Share this recipe:

Ingredients

24 ounces (3 cups) baby-sized Yukon Gold Idaho&reg; Potatoes, washed and halved or quartered if needed
2 cups seedless watermelon, cut into bite-sized chunks
1 medium cucumber, thinly sliced or quartered
1 small shallot (or half of a small red onion), thinly sliced
&frac14; - &nbsp;&frac12; cup feta cheese, crumbled
Lemon balm or mint, marjoram or oregano, and thyme (to taste), finely chopped
Optional: mixed greens or arugula
3 tablespoons honey
6 tablespoons olive oil
Juice of 1 lemon
A pinch of salt