Seasonal Potato Salad | Idaho Potato Commission

Ingredients

• 2 Idaho® potatoes, peeled and cut in 1 inch cubes*
• 1 cup fiddleheads
• 1 cup asparagus cut in 1 inch pieces
• 1 cup green beans cut in 1 inch pieces
• 1 garlic clove, chopped
• 1 tablespoon olive oil
• ¼ cup sliced green olives
• ¼ cup chopped parsley
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• salt and pepper to taste