ITALIAN POTATO SALAD
Dressing:
1 1/2 cups olive oil
2-3 (or more) cloves garlic, pressed
3/4 cup red wine vinegar
1 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon each basil and oregano (or to taste)
pinch of thyme (optional)
pinch of red pepper flakes
Salad:
2-3 lbs baby new potatoes
2 large red sweet vinegar peppers
1 large red onion, sliced into rings
Combine ingredients for salad dressing. Slice vinegar peppers into strips.
Slice onions into thin rings.
Scrub potatoes and remove eyes. Do not peel.
Steam or boil gently in their jackets until nearly tender. Remove from heat
and drain. Cover and let sit 10 minutes to finish cooking.
Cut potatoes into bite sized pieces and set aside in a serving bowl.
In the same pan, bring remaining ingredients to a boil, then remove from
heat. Allow to cool several minutes and add cooked potatoes (they should
still be hot).
Allow potatoes to marinate for 10 minutes, then remove with a slotted spoon.
Season to taste with salt and pepper.
Save remaining dressing to use as a marinade for chicken or beef.
For a different taste, add 1/4 teaspoon rubbed sage and chopped rosemary or
summer savory.
Up to 1/4 cup of the red wine vinegar can be substituted with either
balsamic or tarragon vinegar.
Serve warm or cold.
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Dressing:
1 1/2 cups olive oil
2-3 (or more) cloves garlic, pressed
3/4 cup red wine vinegar
1 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon each basil and oregano (or to taste)
pinch of thyme (optional)
pinch of red pepper flakes
Salad:
2-3 lbs baby new potatoes
2 large red sweet vinegar peppers
1 large red onion, sliced into rings
Combine ingredients for salad dressing. Slice vinegar peppers into strips.
Slice onions into thin rings.
Scrub potatoes and remove eyes. Do not peel.
Steam or boil gently in their jackets until nearly tender. Remove from heat
and drain. Cover and let sit 10 minutes to finish cooking.
Cut potatoes into bite sized pieces and set aside in a serving bowl.
In the same pan, bring remaining ingredients to a boil, then remove from
heat. Allow to cool several minutes and add cooked potatoes (they should
still be hot).
Allow potatoes to marinate for 10 minutes, then remove with a slotted spoon.
Season to taste with salt and pepper.
Save remaining dressing to use as a marinade for chicken or beef.
For a different taste, add 1/4 teaspoon rubbed sage and chopped rosemary or
summer savory.
Up to 1/4 cup of the red wine vinegar can be substituted with either
balsamic or tarragon vinegar.
Serve warm or cold.
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