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Andy's Italian Style Potato Salad
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 tablespoon 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 basilleaves
- 1 /4 cup greoOnion, sliced
- 1 cup extra virgin olive oil
- Salt and pepper to taste
Instructions:
Salad
- In a mixing bowl combine all of the salad ingredients, refrigerate until ready to use.
- In a separate bowl combine the dressing ingredients and refrigerate until ready to serve.
- To serve combine the dressing and salad.
- For the garnish use a potato peeler and peel thin strips of the asparagus on top.
- Plating
- Serve on 1/2 side of a dinner plate, Place Greens in Center of plate.
- Top the center of the plate with a 4 ounce grilled chicken breast, drizzle with herb pesto.
Herb Pesto
- Combine the herbs in a blender with green onion, add salt and pepper, puree with the oil until smooth.
