Warm Fingerling Potato Salad with Sherry Vinaigrette | Idaho Potato Commission
- In a small bowl, combine the shallot, vinegar, lemon juice, and mustard. Let sit 10 minutes. Whisk in the oil. Season with salt and pepper. - Bring a large pot of water to a boil. Add the potatoes...
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Ingredients
- 1 small shallot, minced
- 2 tablespoons sherry vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup canola oil
- Salt
- pepper
- 4 ounces diced pancetta
- 1 1/2 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
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