Recipes
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Andy's Italian Style Potato Salad
Recipe courtesy of Andy Husbands, Chef/Owner, Tremont 647, Boston, MA
Yield: Serves approx 4-6 as a side
Ingredients
Salad
- 1 pound Idaho® Fingerlings (French Fingerling or Russian Banana) and IdahPeruvian 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
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
- 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.
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