Fingerling Medley Potato Salad

Rating:: Not rated
Servings:: 4 to 6
Difficulty:
Total Time:
Recipe By:: Tom Fraker

Ingredients

1 1/2 pounds Fingerling Potatoes cut 1/2 inch thick pieces
1 cup White Wine
1 Bay Leaves
1 sprig Rosemary
2 leaves Basil chopped
2 cloves Organic Garlic *Roasted and Minced
1 tablespoon Kosher Salt
1 bunch Asparagus blanched and cut into 1 inch pieces

Dressing

1/4 cup White Wine Vinegar
1 tablespoon Dijon Mustard
4 ounces Good Life Food Organic Marinades
2 teaspoons Kosher Salt
Black Pepper to taste
1/2 cup Extra Virgin Olive Oil
2 Scallions thinly sliced

Directions

Place the first 7 ingredients in a pot and add enough water to just cover the potatoes. Bring to a boil and cook until potatoes are fork tender. Drain and set aside to cool.

Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, smoky chipotle sauce, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.

Gently toss the potatoes, scallions, asparagus and dressing until well incorporated.

Note:

Serve this at your next BBQ or picnic. It's a potato salad kicked up a bit.