“Potatoes are a nutritional powerhouse,” says Katie Cavuto, Chef and Registered Dietitian.“That’s why I like to use different colorful potato types as the base for light, spring salad dishes and then top with additional in-season veggies to round out a fresh, natural side dish.” Katie is talking about the seven kinds of potatoes used for cooking yummy meals. Reds, yellows, Russet, purples, fingerlings, and petite potatoes are used for the new video series “Seven Potato Types”. The potato is one of America’s favorite side dishes with potato wedges, French fries, and mashed potatoes with gravy. One unpeeled, medium-sized potato has 110 calories, more potassium than a banana, and high amount of vitamin C.
Besides the video series, Cavuto has created two kinds of potato salad: kale and potato salad (kale, Greek yogurt, petite potatoes, gorgonzola, walnuts) and spring potato salad made with red potatoes, baby peas, arugula, a hint of mint, Dijon mustard, and lemon juice. Katie Cavuto will be making these recipes live on Tuesday, April 16, at 5PM PST on USPB’s “Potatoes, Taters, and Spuds” Facebook page. Check out the Potato Goodness website www.potatogoodness.com for news, recipes, videos, and other interesting tidbits.