Andy's Italian Style Potato 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


  • 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


  • 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


  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.
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Yield: Serves approx 4-6 as a side

Andy Husbands
Boston, MA

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