ROSEVILLE, Minn. — February is National Potato Lover’s Month and POTLUCK at Rosedale Center is celebrating with seven different potato dishes from all of its vendors throughout February.
James Beard award-winning chef and cookbook author Raghavan Iyer has written all about potato dishes in "Smashed, Mashed, Boiled and Baked – and Fried Too!" He has a cookbook signing set on Saturday, Feb. 29 at POTLUCK.
Iyer will also be part of the Largest Potluck event on Sunday, March 1 at POTLUCK at Rosedale Center, where 11 local chefs will each cook and serve one dish from their heritage for the ultimate potluck buffet-style dinner. Tickets are available online for $50.
Before the weekend events at POTLUCK, Iyer visited KARE 11 News at 4 to share his recipe for Mojito Idaho potato salad with pomegranate.
Mojito Idaho Potato Salad with Pomegranate
1 lb assorted potatoes
4 small key limes
½ cup fresh mint leaves
1 Tbsp unrefined sugar
2 tsp cracked black pepper
1 tsp coarse sea salt
¼ cup white rum
½ cup fresh pomegranate seeds
Fill a small saucepan halfway with water and bring to a rolling boil. As water comes to a boil, cut potatoes into 1” pieces and add to water. Lower heat cook potatoes until tender (10-12 mins).
Pile the lime, sugar, mint, salt and pepper in a deep mortar. Pound. Remove and discard lime.
Drain potatoes and rinse under cold water until they are a little warm to the touch.
Transfer the potatoes to a medium sized bowl and pour muddled ingredients over top. Add pomegranate seeds and stir.
Let stand 1 hour and serve at room temperature.
MORE FOOD: RECIPE: Easy 30-minute chicken tortilla soup