Recipe: Chop Chop Potato Salad

Updated: Sep. 28, 2021 at 6:30 AM CDT
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WAUSAU, Wis. (WSAW) - Do you have vegetables coming out of your ears from this year’s growing season? This refreshing, veggie-loaded salad that’s ready in a snap and covered with a light and tangy vinaigrette, is a perfect way to use up the overabundance of produce this season. Sarah Agena from the Wisconsin Potato Growers Association shared how to make the recipe on Sunrise 7 Tuesday morning.

Chop Chop Potato Salad


  • 8 cups water
  • 2 cups orange juice
  • 1 lemon juice and peeled
  • 1.5 lbs your favorite varietal Little Potatoes
  • 1 ripe avocado chopped
  • 12 cherry tomatoes halved
  • 1 Cucumber quartered
  • 1 cup corn kernels
  • 1 19 oz can black beans drained and rinsed
  • 1/4 cup cilantro chopped
  • 1/3 cup olive oil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp orange juice
  • 1 lime juiced
  • 1 Tbsp honey
  • 1/2 tsp Chili powder

Servings: 4


  1. In a large pot, combine water, orange juice, lemon juice, and lemon peel. Add potatoes and bring to a boil. once boiling, cook for 10 minutes or until potatoes are tender.
  2. Once potatoes are cooked, cut in half and combine in a bowl with avocado, tomato, cucumber, corn, black beans, and cilantro.
  3. Place all ingredients for dressing in a bowl and whisk until well combined.
  4. Add dressing to salad and toss.

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