This is historical material “frozen in time”. The website is no longer updated and links to external websites and some internal pages may not work.
Let's Move Logo
Let' Move Blog

New Polish Potatoes

"This recipe has its origins from Grandma’s Polish heritage,” says Andrew. “It’s a delicious mix of cucumbers, sour cream, lemon juice, and salt. Our recipe eliminates the high-fat sausage and adds protein-rich toasted quinoa and melted Muenster cheese. We added a fresh vegetable mix including the traditional beets, but also added red onion, asparagus, corn, and peas." - Andrew Chardack, age 9, Utah

Makes 4 servings


For the Cucumber Salad:

  • ½ cucumber, peeled and chopped
  • ½ cup Greek kefir sour cream (or low-fat sour cream)
  • Juice of 1 lemon
  • ½ teaspoon salt

For the Vegetable Medley:

  • 1 tablespoon olive oil
  • 1 red onion, peeled and diced
  • 6 asparagus stalks, cut in ¼-inch pieces
  • ½ cup fresh or frozen corn
  • ½ cup fresh or frozen peas
  • 1 beet--peeled, cooked, and cubed
  • Salt and pepper to taste

For the Potato Mixture:

  • 2 medium red-skin potatoes, cooked and cubed
  • ½ cup cooked quinoa
  • 2 slices Muenster cheese


  1. Make the Cucumber Salad: In a medium bowl, mix the cucumber, sour cream, lemon juice, and salt together. Set aside.
  2. Make the Vegetable Medley: In a large sauté pan, warm the oil over moderate heat. Add the onion and cook until soft, about 4 minutes. Add the asparagus, corn, and peas and cook for 2 minutes. Add the beet, season with salt and pepper to taste, and set aside.
  3. Make the Potato Mixture: In a large microwavable bowl, combine the potatoes and quinoa and top with the cheese. Microwave for 45 seconds on high, until hot and bubbly. Add ½ cup of the cucumber salad, using more to taste, and the vegetables, gently stir, and serve.

308 calories; 14g fat; 38g carbohydrates; 10g protein

More information about the Kids' State Dinner:

  • Check out the other winning 2014 Kids' State Dinner Recipes here.
  • Learn more about Kids' State Dinner here.