Warm Fingerling Potato Salad with Sherry Vinaigrette | Idaho Potato Commission

Ingredients

• 1 small shallot, minced
• 2 tablespoons sherry vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup canola oil
• Salt and pepper
• 4 ounces diced pancetta
• 1.5 pounds Idaho® Fingerling Potatoes, halved lengthwise
• 1/4 cup frozen peas, defrosted
• 6 radishes, sliced
• 1/4 cup celery leaves, chopped
• 2 tablespoons capers
• 1 tablespoon chopped chives