While you wouldn’t typically associate Asian flavors with potato salad, CIA Chef Bill Briwa created this Asian Potato Salad that is sure to please. Chef Briwa flavors the fingerling potatoes with miso, soy sauce, rice wine vinegar, and mirin dressing, and adds snap peas and shredded carrots.  For a fun and interesting finish to the dish, he tops the colorful salad with black sesame, crunchy wasabi peas, pickled mustard seeds, and a sprinkle of togarashi, a Japanese 7-spice mix.         

Recipe at:

http://www.ciaprochef.com/potatoes/recipe1/

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CIA Chef Bill Briwa demonstrates how to make a chard, kale, mushroom, and Yukon Gold Potato frittata. To transform this into a healthy grab-and-go meal, he puts the frittata into a whole wheat bun for a delicious breakfast sandwich.

Recipe at:

http://www.ciaprochef.com/potatoes/recipe6/

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CIA Chef Bill Briwa demonstrates how to make a grilled breakfast pizza. He adds instant mashed potatoes into the pizza dough to create a softer dough that holds together and retains moisture exceptionally well. The pizza is topped with creamy goat cheese, crispy fried Yukon Gold potatoes, scrambled eggs, arugula, and sundried tomatoes.    

Recipe at:

http://www.ciaprochef.com/potatoes/recipe4/

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While stuffed potato skins have become a sports bar favorite, in this video CIA Chef Bill Briwa shows us how to bring this concept to breakfast. He fills the scooped-out roasted russet potato with its reserved potato filling, scrambled eggs, smoked salmon, and sour cream. 

Recipe at:

http://www.ciaprochef.com/potatoes/recipe5/

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After a long winter, spring inspires beautiful salads with all of the new produce that the season brings. In this video, CIA Chef Bill Briwa creates a colorful spring salad with purple potatoes, fingerling potatoes, asparagus, frisee, celery leaves, baby carrots, and radishes, all dressed with a flavorful green goddess dressing.   

Recipe at:

http://www.ciaprochef.com/potatoes/recipe2/

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In this video, CIA Chef Bill Briwa takes an old deli favorite, potato salad, and gives it a kick. The potatoes are flavored with bacon, sautéed onions, whole grain mustard, chicken stock, vinegar, and pickled onions. Served warm, this salad makes for a perfect side dish to grilled chicken or a steak. If serving the potato salad with sausages, Chef Briwa suggests replacing the chicken stock with beer, such as a lager.  Recipe at: http://www.ciaprochef.com/potatoes/recipe3/

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Chef Mark Sullivan from Spruce in San Francisco demonstrates a classic dish from his restaurant, Spruce Potatoes Boulangére. He uses German butterball potatoes, but any yellow-fleshed potato works well in this recipe. Potatoes Boulangére means “potatoes from the baker.” The dish originated in rural France when people did not have ovens of their own, and would bring dishes to the baker to be roasted and picked up later.

Recipe at: http://www.ciaprochef.com/potatoes/recipe8/

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Chef Mark Sullivan from Spruce in San Francisco demonstrates how to make a traditional Provencal Tart filled with layers of potatoes and late summer vegetables. A slice of this tart is served with a side salad at Spruce for brunch and lunch.

Recipe at: http://www.ciaprochef.com/potatoes/recipe7/

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