Purple Mountain Majesty Potato Salad – Scott Smith

 One of the 2013 Colorado Potato Festival recipes from the Professional Chef Cook-Off.

Servings: 12

  • 2 lbs. Colorado Blue Potatoes, cubed (if B size potatoes cut into wedges)
  • 1 tablespoon olive oil
  • 4 oz. roasted red bell pepper, diced
  • 4 oz. Jicama, peeled, 1 1/2 inch long matchstick cut
  • 2 oz. ripe olive, sliced
  • 2 tablespoon green onion, sliced
  • 4 oz.  mild green chili, canned, diced
  • 2 oz.  pine nuts, toasted
  • Dressing:
  • 6 tablespoons Rice Wine Vinegar
  • 4 tablespoons cilantro, fresh, minced
  • 2 teaspoons sugar
  • 2 teaspoons olive oil
  • 1 teaspoon  ground coriander
  • 1 teaspoon  ground cumin
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  pepper


Preheat oven to 400 degress.

Coat potatoes with olive oil. Place on sheet pan and roast in oven for 40-50 minutes or until potatoes are tender, stirring occasionally. When potatoes are done, remove from oven and allow to cool slightly.

Meanwhile, combine dressing ingredients together and mix well; set aside.

In large bowl, combine remaining vegetable ingredients and toss well. Add warm potatoes and dressing; toss well. Place in refrigerator and allow to cool completely before serving. Garnish with toasted pine nuts.