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

Directions:

1. Steam the potatoes for 5-10 minutes. They should be tender, but still hold their shape well. Transfer to a bowl and set aside to cool.
2. Steam the fiddleheads, asparagus, and green beans for about 5 minutes or until al dente.
3. Sauté the green veggies with the garlic and olive oil for 2 minutes, stirring.
4. Mix in with the potatoes, and add the rest of the ingredients and the dressing.