Andy's Italian Style Potato Salad

Photo by the Idaho Potato Commission - Recipe by Andy Husbands

This recipe is made with Certified Idaho Potatoes.

This recipe is made with Certified Idaho Potatoes.

Ingredients:

Salad

  • 1 pound Idaho® Fingerlings (French Fingerling or Russian Banana) and Idaho® Peruvian purple potatoes- peeled and blanched until fork tender, 1/2 inch diced
  • 1/8 pound Pancetta (bacon can be used), thin sliced and pan roasted until crispy, minced
  • 1/4 cup Fresh corn kernels
  • 5 leaves Fresh basil, washed and minced
  • 5 Nicoise olives, pitted and minced
  • 1/4 cup Roasted red peppers, julienned

Dressing

  • 1 Clove garlic, minced
  • 1 T Dijon mustard
  • 1/4 cup Aged red wine vinegar
  • 3/4 cup Extra virgin olive oil
  • Salt and Pepper to taste

Garnish

  • 4 Asparagus, raw

Herb Pesto

  • 1/2 cup Italian Parsley Leaves
  • 1 cup Mint Leaves
  • 1/2 cup Basil Leaves
  • 1 /4 cup Green Onion, sliced
  • 1 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste

Directions:

Salad

  1. In a mixing bowl combine all of the salad ingredients, refrigerate until ready to use.
  2. In a separate bowl combine the dressing ingredients and refrigerate until ready to serve.
  3. To serve combine the dressing and salad.
  4. For the garnish use a potato peeler and peel thin strips of the asparagus on top.
  5. Plating
  6. Serve on 1/2 side of a dinner plate, Place Greens in Center of plate.
  7. Top the center of the plate with a 4 ounce grilled chicken breast, drizzle with herb pesto.

Herb Pesto

  1. Combine the herbs in a blender with green onion, add salt and pepper, puree with the oil until smooth.