Andy's Italian Style Potato Salad | Idaho Potato Commission

Name: Andy's Italian Style Potato Salad | Idaho Potato Commission
Ingredients: 1 pound Idaho® Fingerlings (French Fingerling or Russian Banana) and Idaho® Peruvian purple potatoes- peeled and blanched until fork tender, 1/2 inch diced; 1/8 pound pancetta (bacon can be used), thin sliced and pan roasted until crispy, minced; 1/4 cup fresh corn kernels; 5 leaves fresh basil, washed and minced; 5 Nicoise olives, pitted and minced; 1/4 cup roasted red peppers, julienned; 1 clove garlic, minced; 1 tablespoon Dijon mustard; 1/4 cup aged red wine vinegar; 3/4 cup extra virgin olive oil; Salt; pepper; 4 Asparagus, raw; 1/2 cup Italian parsley Leaves; 1 cup mint leaves; 1/2 cup basilleaves; 1 /4 cup greoOnion, sliced; 1 cup extra virgin olive oil

idahopotato.com

Salad In a mixing bowl combine all of the salad ingredients, refrigerate until ready to use. In a separate bowl combine the dressing ingredients and refrigerate until ready to serve. To serve combine...

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Ingredients

1 pound Idaho® Fingerlings (French Fingerling or Russian Banana) and Idaho® Peruvian purple potatoes- peeled and blanched until fork tender, 1/2 inch diced
1/8 pound pancetta (bacon can be used), thin sliced and pan roasted until crispy, minced
1/4 cup fresh corn kernels
5 leaves fresh basil, washed and minced
5 Nicoise olives, pitted and minced
1/4 cup roasted red peppers, julienned
1 clove garlic, minced
1 tablespoon Dijon mustard
1/4 cup aged red wine vinegar
3/4 cup extra virgin olive oil
Salt
pepper
4 Asparagus, raw
1/2 cup Italian parsley Leaves
1 cup mint leaves
1/2 cup basilleaves
1 /4 cup greoOnion, sliced
1 cup extra virgin olive oil