Seasonal Potato Salad


  • 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
Dressing Ingredients:
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • salt and pepper to taste


  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.
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Yield: 3 servings

Morena Cuadra
Food Blogger

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