Thai potato and prawn salad

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Recipe thai potato and prawn salad

There are a few different Thai seasonings at the supermarket so try them out.

Serves 2

400g boiling or new potatoes, sliced into chunks
200g king prawns, cooked and peeled
150g bean sprouts
1 orange or yellow capsicum, deseeded and sliced
1-2 tsp Thai seasoning
1 lime
1 Tbsp chopped coriander

Boil the potatoes for 10-15 minutes or until tender. Drain and cool.
Mix together the prawns, bean sprouts and capsicum and stir in the potatoes.
Blend the Thai seasoning with the grated rind from half the lime and the juice of the whole lime.
Add to the mixture.
Serve garnished with coriander.

Nutrition Information Panel

Per Serving [ Serves]
Energy 1138 kJ
Protein 28.1g
Total fat
– saturated fat
– sugars
Fibre 5.2g
Gluten 0g
Sodium 360g
Gluten Free

Potatoes NZ and The Food Show

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Potatoes NZ and The Food Show 



Blog potatoes nz and the food show

This year we were pleased to be part of the Heart Foundation’s Tick Stand at both the Auckland and Wellington Food Shows.  It was a great opportunity to be in front such a large audience with another organisation who is promoting healthier choices. The Heart Foundation Tick programme is making it even easier and quicker for consumers to make healthier food choices such as NZ grown potatoes!

 The Auckland event was held on from Thursday 30th July – Sunday 2nd August and was attended by 35,093.  Potatoes NZ spent some time on Saturday at the Heart Foundation’s Tick Stand sampling Cumin Roast Potatoes.  These were incredibly popular with plenty of people coming back for seconds!

 There was a lot of conversations  about locally grown potatoes and in particular what variety of potatoes is best for particular types of cooking.  So here is a quick guide on choosing the right potato for its end use.

 The Wellington Show was held Friday 4th September – Sunday 6th September with a smaller attendance than previous years with only 13,000 over the 3 days.  The atmosphere at Wellington was more like a Farmer’s Market, with friends catching up over samples, rather than the “shopping & eating” frenzy at Christchurch and Hamilton.



St Patricks Day – a good day for eating potatoes.

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St Patricks Day – a good day for eating potatoes.

Posted by BlogAdmin on March 16th, 2015

Blog St Patricks Day


St Patricks Day or the Feast of St Patrick is a cultural and religious celebration on March 17, the traditional death date of St Patrick.  St Patricks Day was made an official Christian feast day in the early 17th century.  The day commemorates St Patrick and the arrival of Christianity in Ireland as well as celebrating the heritage and culture of the Irish in general.  St Patricks day is celebrated around the world and celebrations usually involve public parades and festivals, ceilithe (a traditional gaelic social gathering), and the wearing of green attire and shamrocks.

 According to Otago Uni around 20% of New Zealanders have Irish ancestry (1). And what’s more Irish than a potato?   This week is a great time to celebrate your roots with a series of potato dishes.  However you choose to celebrate St Patricks Day there is a dish to suit.  How about a Potato and Tuna Omelette for breakfast, or   a Potato and Chicken Salad for lunch or even a Potato, Onion and Mozzarella Pizza for dinner.  There are so many opportunities to eat potatoes and get your key nutrients for the day such as vitamin c, fibre and potassium while also celebrating St Patricks Day!

Celebrate new season potatoes this summer.

posted in: Blog, Recipe | 0

Celebrate new season potatoes this summer. 


Recipe potato and chicken salad with rocket

Celebrate new season potatoes this summer.

Choose potatoes for boiling and make into a salad with other fresh New Zealand grown vegetables.

Look in the recipe section for more great potato recipes – be sure to choose potatoes for their end use; boiling for salads and baking for roasts and mashed.

Look for the labels on the potato bag. Enjoy.

Potato and chicken salad with rocket – Serves 4

600g new or boiling potatoes, scrubbed and halved if large
3 boneless chicken breasts, skinned and cut into strips
1 Tbsp vegetable oil
10-12 cherry tomatoes, halved or 6 small tomatoes, quartered
½ telegraph cucumber, diced
3 cups rocket leaves
2 Tbsp red wine vinegar
1 Tbsp honey
2 Tbsp vegetable oil

Place potatoes in a pan and cover with water. Simmer for 12-15 minutes or until tender then drain and allow to cool. Mix with tomatoes, cucumber and rocket.
Meanwhile heat the first measure of oil in a large frying pan. Add the chicken and stir fry for 8-10 minutes or until cooked through and browned. Remove from heat. Toss into the salad.
In the frying pan, heat vinegar, honey, oil and bring to the boil scraping to remove pan juices. Pour over salad and toss well.