Fingerling Medley Potato Salad
By Chef Tom Fraker


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 


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 


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. 


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