Idaho® Potato Picnic Salad


  • For the Salad Dressing:
  • 1/3 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove of garlic, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil
  • For the 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


For the Salad Dressing:
  1. Combine the vinegar, mustard, salt, pepper and garlic in a large salad bowl.
  2. Whisk in the olive oil and set aside.
For the Salad:
  1. Bring 2 quarts of water to a boil in a large saucepan.
  2. Cook the unpeeled potatoes in the water for about 15 minutes until just fork tender.
  3. Drain the potatoes and cool them immediately under cold running water.
  4. While the potatoes are cooking, cut the green beans into 1-inch pieces; halve the cherry tomatoes and quarter the eggs.
  5. Combine the beans, tomatoes and eggs with the cooked corn and celery in the bowl with the salad dressing.
  6. Peel the cooled potatoes then cut then into 2-inch pieces and toss them with the dressing.
  7. Sprinkle the salad with the olives and chopped parsley just before serving.
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Yield: 6 to 7 servings

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