ITALIAN POTATO SALAD
Dressing:
1 1/2 cups olive oil
3/4 cup wine vinegar
1 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon each basil and oregano (or to taste)
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.
marilyn
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
