Salad and Salad Dressing Recipes
Idaho® Potato Picnic Salad
A healthy salad dressing binds together wonderful summer flavors in this delicious potato salad.
Yield: 6 to 7 servings
Ingredients
Salad Dressing
- 1/3 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup olive oil
Salad
- 3 pounds Idaho® potatoes, about 7 medium
- 1/2 pound cooked green beans
- 12 cherry tomatoes
- 2 hard boiled eggs, peeled
- 1 cup cooked corn kernels
- 1/4 cup minced celery, about 1 stalk
- 1/4 cup pitted black olives
- 2 tablespoons fresh chopped parsley
Instructions
Salad Dressing
- Combine the vinegar, mustard, salt, pepper and garlic in a large salad bowl. Whisk in the olive oil and set aside.
Salad
- Bring 2 quarts of water to a boil in a large saucepan.
- Cook the unpeeled potatoes in the water for about 15 minutes until just fork tender. Drain the potatoes and cool them immediately under cold running water.
- While the potatoes are cooking, cut the green beans into 1-inch pieces; halve the cherry tomatoes and quarter the eggs.
- Combine the beans, tomatoes and eggs with the cooked corn and celery in the bowl with the salad dressing.
- Peel the cooled potatoes then cut them into 2-inch pieces and toss them with the dressing.
- Sprinkle the salad with the olives and chopped parsley just before serving.
Attribution
Recipe and photo used with permission from:
Idaho Potato Commission