Idaho Fingerling Potato Salad | Idaho Potato Commission

Ingredients

• 1 tablespoon mayonnaise
• 1 teaspoon French whole grain mustard
• 1 tablespoon minced pickled cucumber
• 6 green beans, blanched and split down the seam into halves
• 1 tablespoon English peas, blanched
• 3 Idaho® Ruby Crescent Fingerlings, boiled in salted water, peeled, sliced into discs and chilled
• 5 Frisée leaves
• 2 Idaho® French Fingerlings, boiled in salted water until tender, reserved warm
• 2 Idaho® Russian Banana Fingerlings, boiled in salted water until tender, peeled, halved, sautéed in olive oil until golden brown, reserved warm
• 2 Idaho® Russian Banana Fingerlings, rubbed with olive oil and salt, baked until tender, reserved warm
• 1 teaspoon sour cream
• 1 chive, cut into 1/2-inch lengths
• 1/2 hard boiled egg, cut into two pieces
• 6 tomatoes (cherry-size, assorted varieties), oven-dried
• 2 slices pickled radish, thin
• 1 Idaho® French Fingerling, sliced thin, fried crisp, lightly salted
• 2 tablespoons extra virgin olive oil
• Fleur de sel to taste
• Fresh ground black pepper