Sorrento Chunky Rustic Potato Salad
Submitted by: clsc925
A red wine and olive oil vinaigrette lightly dress this fresh salad of potatoes, tomatoes, peppers, onion, and black olives.
Ingredients
- 4 lbs red skin potatoes; unpeeled, cooked and cut chunky
- 2 ribs celery, 1/4 inch slices
- 2 whole scallions, chopped
- 1 small red onion, cut in half and thinly sliced
- 3 cloves garlic, minced
- 10 fresh basil leaves, chiffonade
- 1 tsp fresh oregano, chopped
- 1/4 cup Italian parsley; chopped, plus additional for garnish
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 3 fresh tomatoes, seeded and chunked
- 1 red bell pepper, seeded and chopped
- 1/2 tsp coarse salt
- 1/4 tsp fresh ground black pepper
- 10-12 Nicoise olives, pitted and chopped to garnish
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Method
In a large mixing bowl, while potatoes are very warm, combine potatoes and all ingredients through black pepper. Mix gently to avoid breaking potatoes. Top with olives and additional parsley, if desired. Serve warm or at room temperature.
Notes: The secret to any good potato salad is to be sure to mix very warm potatoes with everything (except mayonnaise if using) to guarantee the potatoes will absorb all flavors. I made up this recipe from a potato salad I had while on a trip to Italy.
Number of Servings: 6
Submitted by: clsc925 ( See all of clsc925 Recipes )
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