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June 4

Expungement Summit - Chef Chris Koetke's Potato Salads

Adult and Juvenile Expungement Summit
Roberto Clemente Career Academy
1147 N. Western
Saturday, June 7, 2008
Registration begins at 8:30 a.m.
For more information, call (312) 603-5200

Chef Chris Koetke

For more recipes and information about Kendall College: www.kendall.edu

Mediterranean Roasted Potato Salad with Fennel and Feta
Unlike many other potato salads, this one is made while all the ingredients are hot and served hot. It is a perfect match with a grilled burger or steak.
Serves: 6

Dressing:
3/4 cup Extra Virgin Olive Oil
2 Tablespoons lemon juice
1/4 cup white wine vinegar
1 teaspoon fresh thyme, minced (or ½ teaspoon dried)
1 Tablespoon fresh rosemary, minced (or 1 teaspoon dried)
1/8 tsp black pepper

Salad Mix:
3 lb assorted small potatoes (baby reds, Yukon Golds, or fingerlings), cut in eighths
1 fennel bulb, halved, core removed and cut into 1/4 inch strips against the grain
1/2 large red onion, peeled, halved and cut into 1/4 inch strips
1 Tablespoon olive oil
1/2 teaspoon salt
Black pepper to taste
3 oz. feta cheese
1/2 cup kalamata olives

Directions:
In a bowl, mix the dressing ingredients. Set aside. Preheat the oven to 400 degrees. In a large pan, add cut potatoes, fennel, and red onions. Toss with 1 Tablespoon olive oil and salt. Roast in the oven until the potatoes become browned and cooked through (about 25-35 minutes). Remove from oven and transfer to a heat-proof bowl. Combine potatoes with remaining ingredients and the dressing and toss. Adjust the salt and pepper to taste. Serve while still hot.

Latin Potato Salad with Avocado, Mango and Crab
This recipe adds a Caribbean zing to traditional potato salad. Great for a lunch or dinner. The crab could also be replaced by fully cooked and chilled chicken.
Serves 4-6

Dressing:
1 cup buttermilk
1/4 cup lemon juice
1 ripe avocado, skin and pit removed
3 Tablespoons lime juice
1 minced jalapeno chile, most of the veins and seeds removed (although for a spicier salad, you can leave in all the veins and seeds)
1/2 teaspoon Cumin powder
1/4 cup olive oil
1 teaspoon salt

Salad Filling:
4 cups red boiling potatoes, skin-on and diced
1/2 cup celery, diced
3 Tablespoons scallions, diced
1 mango, diced
1/2 cup diced red pepper
1 lb. crab meat
1/4 cup cilantro, chopped

Directions:
To prepare the dressing, place all ingredients in a blender and process until smooth. Boil potatoes in boiling salted water until soft. Remove from water, cool, and dice. Cool the potatoes until cold. In a bowl, combine all ingredients and dressing. Serve immediately as this salad should be eaten soon after preparation.

Caesar Potato Salad with Grilled Chicken
This is a perfect salad for dinner or lunch on a hot day.
Serves 4

Ingredients:
4 cups red skin potatoes, washed and diced
1/2 cup celery, diced
1/4 cup scallions, diced
4 grilled boneless chicken breasts, cooled and diced (approx. 4 boneless/skinless chicken breast)
1 1/2 -1 3/4 cups prepared Caesar salad dressing
1/2 head Romaine lettuce, washed and shredded
2 hard boiled eggs, chopped
1/4 cup grated Parmesan
Freshly ground black pepper

Directions:
Boil potatoes in boiling salted water until soft. Remove from water, cool, and dice. Cool the potatoes until cold. Mix potatoes, celery, scallions, chicken, and 1 1/4 -1 1/2 cups Caesar dressing. Mix remaining 1/4 cup of Caesar dressing with lettuce. Place lettuce on a platter or plates. Top with potato chicken salad, eggs, parmesan, and black pepper.