Herb & Vinaigrette Potato Salad

Ali Carter, vice president of the Wisconsin Potato Growers Auxiliary, shared this recipe, a family favorite, for a lighter version of potato salad using a vinaigrette with a handful of herbs and vegetables.

Makes 6 to 8 servings

4 to 5 medium-size russet potatoes

1⁄4 cup finely chopped parsley

1⁄4 cup finely chopped basil

2 green onions, thinly sliced

1⁄3 cup olive oil

3 tablespoons white vinegar

1 teaspoon salt

1⁄4 teaspoon black pepper

1 jar (6 ounces) marinated artichoke hearts, roughly chopped

1⁄4 cup freshly shelled peas (can use frozen, thawed)

1⁄2 cup baby arugula

1⁄4 cup shaved Parmesan cheese

Additional salt and pepper to taste

Wash potatoes, then dice into bite-size pieces. Place diced potatoes in a large saucepan or pot. Fill saucepan with enough water to cover potatoes and bring to a boil. Cook until tender, about 12 to 14 minutes.

While potatoes are cooking, prepare herbed vinaigrette: Place parsley, basil, green onions, oil, vinegar and salt and pepper into a small canning jar. Place the lid on tightly and shake vigorously.

Drain potatoes and place them into a large bowl. Add artichoke hearts, peas and arugula.

Give the canning jar one more good shake, then pour vinaigrette over potatoes and veggies. Stir well to coat. Sprinkle shaved Parmesan cheese on top and add a bit more salt and pepper, if desired, then gently toss everything together.

Serve salad immediately while warm, or place in refrigerator for a few hours to enjoy as a cold potato salad.