August 05, 2007

Italian Potato Salad

This was my Italian mom in laws recipe. While we are partial to creamy potato salad, this one is a nice change.


4-5 lg. potatoes
2 stalks celery
1/4 of a red onion, sliced very thin
lots of extra virgin olive oil (approx. 1/2c or to taste)
red wine vinegar (approx. 1/4c. or to taste)
1/4 tsp garlic powder
1/2tsp. dried oregano
S and P to taste

Put potatoes in a lg pot and cover with water. Boil till potatoes are tender (If a fork goes in deep to the middle easy, they are done). Drain and let cool till you are able to handle them. Peel and slice potatoes (about 1/2in. thick or so) into a lg. bowl. Thinly slice the celery thinly across the ribs and add. Toss in red onion slices but separate them so they blend. (I rough chop mine after slicing because I do not like large pieces of raw onion, but thats just my preference) Drizzle olive oil over all and toss. Sprinkle with garlic powder, oregano, and S & P and toss again. Potato slices will break up as you toss and that's OK. Saves time when you slice so you don't have to make everything bite size to start with. Drizzle with red wine vinegar and toss again then taste. Adjust seasonings and serve. Serves 4-6.
This tastes best at room temperature and is great for picnics. No mayo to worry about getting warm and making anyone sick. Refrigerate if not using right away but take out a bit early to serve. Cold oil doesn't taste great. If you use lil red potatoes (like above) you don't have to peel them , just make sure they are clean.

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