Herb & Vinaigrette Potato Salad Recipe - Eat Wisconsin Potatoes

Ingredients

• 5 medium Wisconsin Russet Potatoes
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped basil
• 2 green onions (thinly sliced)
• 1/3 cup olive oil
• 3 tbsp white vinegar
• 1 tsp salt
• 1/4 tsp black pepper
• 6 ounce Jar marinated artichoke hearts (roughly chopped)
• 1/4 cup fresh shelled peas ((can use frozen))
• 1/2 cup baby arugula
• 1/4 cup shaved Parmesan cheese