Pecan Potato Salad Recipe For National Pecan Day - The Nibble Webzine Of Food Adventures Pecan Potato Salad Recipe For National Pecan Day
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Pecan Potato Salad Recipe For National Pecan Day

How about some pecan potato salad for National Pecan Day, April 14th? Idaho® Potatoes roasted until crispy then tossed with toasted, herbed pecans and a honey mustard pecan dressing.

Pecans add crunch, flavor, and protein, and the three different types of potatoes add visual appeal.

This potato salad is packed with flavor and has just a little cayenne spice.

The recipe was developed by Cheryl Bennett of Pook’s Pantry for the Idaho Potato Commission.

Check out her website for more delicious recipes.

National Potato Day is August 19th.
> The history of pecans.

> The history of potatoes.

> The history of potato salad.

> The different types of potatoes.

While the recipe is meant to be served warm, the chilled leftovers are delicious, too.

  • 2 pounds Idaho® russet potatoes, diced
  • 1 pound baby purple potatoes, halved
  • ½ pound baby red potatoes, quartered (or halved if small)
  • 2 tablespoons canola oil
  • 2 teaspoons sea salt
  • ½ teaspoon black pepper
  • 1 cup pecans, roughly chopped
  • 2 tablespoons butter, melted
  • 1 teaspoon brown sugar
  • ½ teaspoon cayenne
  • 2 tablespoons fresh rosemary, finely chopped
    For The Honey Dijon Cressing

  • ½ cup honey
  • 1 heaping tablespoon whole grain mustard
  • ¼ cup pecans
  • ¼ tsp sea salt

    1. PREHEAT the oven to 350°F. In a medium bowl, toss potatoes with the canola oil, 1 teaspoon salt, and pepper.

    2. LAY the potatoes out in a single layer on a baking sheet and roast for 45 minutes, until crispy and browned.

    3. LAY the pecans on a separate baking sheet and toast in the oven for 8 to 10 minutes. Keep an eye on them, as they can quickly go from toasted to burnt.

    4. TOSS the warm, toasted pecans with butter, brown sugar, cayenne, and rosemary. Set aside.

    5. MAKE the dressing. In a food processor or blender, combine all the ingredients and blend until smooth. Set aside.

    6. COMBINE the roasted potatoes, herbed pecans, and dressing. Toss to coat evenly with dressing. Serve warm.


    [1] Warm potato salad with herbed pecans (photos #1 and #2 © Cheryl Bennett | Pook’s Pantry | Idaho Potato Commission.

    [2] The salad is dressed with honey mustard salad dressing, a fan favorite.

    [3] Pecans, delicious for snacking and in recipes (photo © The American Pecan Council).

    [4] Baby purple potatoes (photo © Melissa’s Produce).






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