inStore - July/August 2014 - 20

consumer insights

Trendspotting: Deli Salads
Summer time represents the prime season for deli salads in the supermarket. Deli salad sales peak in the grocery store during the summer,
specifically the week of The Fourth of July, the number one sales week,
and Memorial Day, the second largest deli salad sales week with an
average of $2834 per store, According to Nielsen Perishables Group.

Potato Salad
Potato salad continues to lead the pack when it comes to top-selling
deli salads. This staple of summer parties and picnics remains a go-to
for party hosts and "potluckers" across the US.
With the American appetite for trying new things, living healthy, and
the millennial generation's taste for all things exotic and ethnic, it might
be time for grocery retailers to try out some innovative variations to go
next to their traditional potato salad offerings.

Potato salad continues to be a staple of
summer parties and picnics and is one
of the top-selling salads in the deli.
The limits on potato salad variations reach an almost infinite number.
From slight changes in the ingredients of traditional and staple recipes
to completely out-of-the-box takes that might not even resemble what a
customer might see a potato salad being. Your store chef's or manager's
imagination and knowledge of your customer base can put you in position for innovative ideas and menu offerings.

Supplements to Your Traditional Offerings
Every store's success depends on its customer base and the ability
of the store's decisions makers to tune in to what their specific
customers want and will purchase.

Salsa Verde - Toss 2 pounds boiled cubed Yukon golds with 1 cup each
sliced red onion and bell pepper, 1 1/2 cups salsa verde, 1 chopped
avocado and salt. Top with cilantro and cotija cheese.

Thai - Mix 1/3 cup each mayonnaise and unsweetened coconut milk, 1 tablespoon each curry paste and lime juice, and salt. Toss with 2 pounds boiled
cubed russets, 1 sliced bell pepper, and some shredded basil and mint.

Peruvian - Blend 1/2 cup evaporated milk, 1/3 cup queso fresco and 1
tablespoon each aji Amarillo paste (or other chile paste) and vegetable
oil. Toss with 2 pounds boiled cubed Yukon golds and 1/4 cup chopped
olives. Top with sliced hard-boiled eggs.

Indian - Cook 1 tablespoon each garam masala, grated ginger and
canola oil in a skillet, 30 seconds. Mix with 1 cup Greek yogurt, 1/2
cup mayonnaise, 1 cup chickpeas and 2 pounds boiled, cubed russets.
Season with salt and pepper; top with cilantro.

Crab Boil - Mix 1/2 cup each corn and chopped celery, 1 cup mayonnaise, 1 tablespoon lemon juice and 1 1/2 teaspoons Old Bay. Toss with 2
pounds boiled, cubed red potatoes and 1 cup crabmeat.

Greek - Mix 1 cup Greek yogurt, 1/4 cup olive oil, and salt and pepper.
Toss with 2 pounds boiled cubed Yukon golds, 1 cup chopped cucumber,
1/2 cup crumbled feta, and 3 tablespoons each chopped red onion and
mint, and some oregano.

Avocado-Shrimp - Blend 1 cup mayonnaise, 1/4 cup mixed parsley,
tarragon and basil, 1 scallion, 1 teaspoon sugar, and some lemon juice
and salt. Toss with 2 pounds boiled, halved fingerlings. Top with halved
cooked shrimp and diced avocado.
SOURCE: WWW.FOODNETWORK.COM

20 * JUL + AUG 2014 * instore

http://WWW.FOODNETWORK.COM

inStore - July/August 2014

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