× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Potato Taco with Herbed Vinaigrette

Share this

Print Recipe
Potato Type: Russet


Main Dish


Serves 24



Herb Vinaigrette

  • 1/4 cup parsley, chopped
  • 2 cloves garlic, chopped
  • 2 Tablespoons lemon juice
  • 2 Tablespoons orange juice
  • 2 Tablespoons dijon mustard
  • 2 Tablespoons basil
  • 2 Tablespoons oregano, chopped
  • 2 Tablespoons thyme, chopped
  • 2 Tablespoonsmint, chopped
  • 1/2 Tablespoon sugar
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon red pepper flakes
  • Salt to taste
  • 1/2 cup champagne vinegar
  • 1/2 cup cider vinegar
  • 2 cups extra virgin olive oil

White Bean Hummus

  • 1 15 oz. can white beans, drained
  • 1 bunch parsley, roughly chopped
  • 2 cups pickled scallions
  • 2 cups tahini
  • 1 cup extra virgin olive oil
  • 1/4 cup red onions, diced
  • 2 Tablespoons sriracha
  • 1 Tablespoon kosher salt
  • 1 Tablespoon roasted garlic
  • 1 Tablespoon lemon juice
  • 1 Tablespoon paprika
  • 1 Tablespoon garlic powder
  • 1/2 teaspoon cajun seasoning
  • 1/2 teaspoon onion powder

Potato Taco

  • 6-inch flour tortillas
  • 1 Tablespoon white bean hummus
  • 1/4 avacodo
  • Russet potatoes, diced, steamed, fried
  • Herb vinaigrette


Herb Vinaigrette

  1. Place the parsley, garlic, lemon juice, orange juice, Dijon mustard, basil, oregano, thyme, mint, sugar, cayenne, red pepper flakes and salt in the food processor and puree to a smooth paste.
  2. Add the champagne and cider vinegars and pulse to mix.
  3. Turn on food processor and slowly drizzle the oil in until emulsified. Set aside.

White Bean Hummus

  1. Combine all of the ingredients in the bowl of a food processor.
  2. Puree until smooth. Set aside.

Potato Taco

  1. Toast the flour tortilla in a dry pan over medium-high heat.
  2. Spread white bean hummus down the center of the tortilla.
  3. Place ¼ avocado, sliced, in the tortilla.
  4. Add the fried, diced potatoes.
  5. Top with herb vinaigrette.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Chef Aaron Parsons, Five Horses Tavern

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up