Idaho® Potato Salad Nicoise


  • 5 lbs. Idaho Potatoes, peeled
  • 3 medium red onions
  • 2 ea. red and green bell peppers, yellow Holland peppers
  • 6 medium tomatoes
  • 1 bunch fresh basil
  • 3 tbsp. thyme and oregano
  • 2-1/2 cups vinaigrette dressing*
  • Salt and pepper to taste


  1. Boil and dice potatoes into 1/2 inch cubes. Julienne onions. Core, seed and julienne peppers. Core and cut tomatoes into 1 inch cubes.
  2. Wash basil and leave whole. Toss all above ingredients with thyme, oregano and dressing. (Potatoes will absorb flavors best when still hot.)
  3. Add salt and pepper to taste. Serve on your favorite greens.
  4. Suggested pairing: Barbecued chicken


Note: This recipe was one of the winners in a contest sponsored by the Association for Dressings & Sauces and several partners, including the Idaho Potato Commission. Ingredient listing specified Ken's Red Wind Vinegar Dressing.
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