Italian Potato Salad - Perfect for Summer

Simply delicious.

I happen to love this very simple and delicious potato salad during the summer and especially when attending someones pot luck or BBQ. It travels well and can stay outside longer than potato salads made with dairy such as mayo, sour cream or even yogurt.

Please give this recipe a try and let me know how it works out.

Ingredients:

15-20 gold style potatoes - small size is best

1-2 shallots - chopped thin

3-4 TBL red wine vinegar - get a good quality if you can

2-3 TBL - extra virgin olive oil

dried or fresh chopped oregano - a good pinch

OR you can use chopped fresh parsley

Salt and fresh cracked black pepper

Directions:

Boil your potatoes whole with skins on in generously salted water until quite soft.

Drain the potatoes but do not rinse. Place a dish towel over the colander and allow the potatoes to steam for 5 minutes.

While the potatoes are resting, chop the shallots and add salt and pepper to them along with the red wine vinegar. Depending on how many potatoes add more red wine vinegar as you wish.

Check the potatoes. When you can handle them cut them in half or in quarters. OR you can gently remove the skins then cut. The skins should peel off quite easily. You can also peel some and leave a few with their skins on. I sometimes use a small pairing knife to peel if this is how I want the salad that day.

*Quick Tip - there is a lot of flavor in the potatoes when cooked whole - then peeled.

Add olive oil into the potatoes - then gently toss. Allow the olive oil to absorb for 30 seconds. Add next the shallots, a touch of salt and pepper - then pour in the residual red wine.

If you love oregano I highly recommend using, but chopped parsley is wonderful too.

Serve this potato slightly warm or at room temperature. You can cool and store in the fridge but it is best to remove from fridge a full 15 minutes before serving.

ENJOY!