by Samantha Wickham '08
What’s red, white and blue, developed by the CIA, and absolutely delicious? The potato salad that was served at the Cornell University booth at New York Farm Day, hosted by Senator Hillary Rodham Clinton on Capitol Hill, on September 19.
photo/provided
Pat Sheldon, Salem, NY potato producer explains the genetic characteristic of New York grown reds, whites and blues to Senator Clinton. Looking on are (r-l) Walter De Jong, Cornell potato breeder; John Mishanec, Cornell Cooperative Extension vegetable IPM specialist; and Albert Sheldon, Pat's husband and farming partner.
New York State Red, White, and Blue Potato Salad
Makes 8 servings
3/4 lbs. white potatoes
3/4 lbs. Adirondack Red potatoes
3/4 lbs. Adirondack Blue potatoes
4 slices bacon
2 1/2 cups chicken broth
1/4 cup white wine vinegar
1 cup onions, diced
1 tsp. salt, or to taste
1 tsp. sugar, or to taste
1/4 tsp. ground white pepper
1/4 cup vegetable oil
2 Tbsp. mild brown mustard
1/2 bunch chives, chopped
Cook the potatoes in simmering salted water until just tender, about 15-18 minutes. Drain and dry. While the potatoes are still hot, remove the skins and slice the potatoes 1/2 inch thick.
While the potatoes are cooking, prepare the dressing. Cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp. Remove the bacon to a plate with a slotted spoon, reserving the bacon fat in the pan; crumble the bacon into small pieces, and reserve.
Bring the chicken broth, vinegar, onions, salt, sugar, and pepper to a boil.
Combine the oil, rendered bacon fat, and mustard with the warm potatoes. Pour the boiling broth-vinegar mixture over the potatoes. Toss in the crumbled bacon and chives.
The salad may be served warm, or at room temperature, or chilled.
©2006 The Culinary Institute of America
The primary purpose of the event is to illustrate that New York state is a major agricultural producer. It was attended by Congressional representatives, members of the New York delegation, members of the Congressional agriculture committees, legislative chiefs of staff, and agricultural specialists in Congress and the administration.
Everyone had a chance to sample culinary bounty from New York, including new Cornell potato varieties in a recipe developed by Eric Schawaroch, a chef from the Culinary Institute of America (CIA).
“It was a great chance for Cornell to show an example of our land grant mission in action,” said agricultural specialist Stanley W. Telega, “For us, it’s more than farm-to-fork. It’s science-to fork, with Cornell research and extension helping all along the way.”
The salad features Adirondack Red and Adirondack Blue potatoes bred by Cornell potato breeder Walter De Jong, and grown in Washington County by Albert and Pat Sheldon.
The Adirondack varieties are unique because the skin is colored as well as the flesh, and provides desirable anti-oxidants. The white potato variety used in the salad is Cornell NY-79. The red, white and blue flesh adds to the visual effect of the salad.
Schawaroch created the recipe as a result of extension associate John Mishanec’s efforts to develop markets for specific produce. Mishanec has been working with the CIA and Cornell to create dishes that feature specific potatoes grown in New York. His goal is to link producers to restaurants and chefs looking for various types of potatoes, and using the potatoes for their best strength, whether it is baked, mashed, or boiled.
What started as an Integrated Pest Management (IPM) approach to evaluating potato varieties for resistance to the potato leaf hopper evolved into a three-part potato promotional project: locally grown (Grown in New York), ecologically grown (IPM), and the culinary use of specific potato varieties. Partners in the project included three culinary schools in New York: RIT in Rochester, Schenectady County Community College, and the CIA.
Sheldon Farms grew potatoes for the IPM trials and provided them for the Washington event. Although this is their first year growing Adirondack Reds and Blues, the Sheldon family has been growing potatoes in Washington County since 1840. The sixth generation farm today comprises 600 acres.