Main Dish

Potato Taco with Herbed Vinaigrette

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  • Potato Type: Russet
  • Serves: 24
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Recipe by: Chef Aaron Parsons, Five Horses Tavern

With the right blend of seasonings and condiments, potatoes can take the place of traditional center-of-the-plate proteins in items like tacos, burritos, omelets and sandwiches. The trick is to pair them with boldly flavored accents, like a spicy-tangy white bean hummus and a bright, citrusy herbed vinaigrette.


Herb Vinaigrette

  • 1/4 cup parsley, chopped
  • 2 cloves garlic, chopped
  • 2 Tablespoons lemon juice
  • 2 Tablespoons orange juice
  • 2 Tablespoons dijon mustard
  • 2 Tablespoons basil
  • 2 Tablespoons oregano, chopped
  • 2 Tablespoons thyme, chopped
  • 2 Tablespoonsmint, chopped
  • 1/2 Tablespoon sugar
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon red pepper flakes
  • Salt to taste
  • 1/2 cup champagne vinegar
  • 1/2 cup cider vinegar
  • 2 cups extra virgin olive oil

White Bean Hummus

  • 1 15 oz. can white beans, drained
  • 1 bunch parsley, roughly chopped
  • 2 cups pickled scallions
  • 2 cups tahini
  • 1 cup extra virgin olive oil
  • 1/4 cup red onions, diced
  • 2 Tablespoons sriracha
  • 1 Tablespoon kosher salt
  • 1 Tablespoon roasted garlic
  • 1 Tablespoon lemon juice
  • 1 Tablespoon paprika
  • 1 Tablespoon garlic powder
  • 1/2 teaspoon cajun seasoning
  • 1/2 teaspoon onion powder

Potato Taco

  • 6-inch flour tortillas
  • 1 Tablespoon white bean hummus
  • 1/4 avacodo
  • Russet potatoes, diced, steamed, fried
  • Herb vinaigrette


Herb Vinaigrette

  1. Place the parsley, garlic, lemon juice, orange juice, Dijon mustard, basil, oregano, thyme, mint, sugar, cayenne, red pepper flakes and salt in the food processor and puree to a smooth paste.
  2. Add the champagne and cider vinegars and pulse to mix.
  3. Turn on food processor and slowly drizzle the oil in until emulsified. Set aside.

White Bean Hummus

  1. Combine all of the ingredients in the bowl of a food processor.
  2. Puree until smooth. Set aside.

Potato Taco

  1. Toast the flour tortilla in a dry pan over medium-high heat.
  2. Spread white bean hummus down the center of the tortilla.
  3. Place ¼ avocado, sliced, in the tortilla.
  4. Add the fried, diced potatoes.
  5. Top with herb vinaigrette.


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