Spring Fling Idaho® Potato Salad | Idaho Potato Commission
Boil the cubed potatoes until just fork tender, about ten minutes. Drain and reserve. While potatoes cook, bring a second pot of water to a boil and blanch peas for one minute, then drain and plunge...
Ingredients
- 3 lbs mixed red and gold waxy Idaho® potatoes, cubed
- 1 1/2 cups green peas, frozen or fresh
- 1/3 cup dried cranberries
- 2 small cucumbers, seeded and diced
- 4 scallions, sliced
- 1/4 cup sliced almonds
- 3 tablespoons white balsamic vinegar
- 2 tablespoons pomegranate molasses (dibs moran)
- 2 teaspoons kosher salt
- generous handful fresh basil
- leaves from a few springs of fresh mint
- 3/4 cup buttermilk, plus additional as needed
- 3/4 cup mayonnaise
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