Italian Potato Salad

Potato salad could arguably be one of the most popular salads served this time of year. From roast beef, chicken and pulled pork sandwiches, to grill-outs and picnics, potato salad is hands-down the side dish staple. The combination of potatoes and mayonnaise (often with the addition of carrots, celery, eggs, and even bacon bits) is both classic and comforting.

Now, I’m not always a big fan of the often too creamy, too gloppy texture of potato salad, especially during the dog days of summer. Also, I tend to find that the potato itself tends to get lost in the mix when too many other ingredients are included. Italian style potato salad, however, is much lighter in texture, and the key ingredients all work together and help enhance the taste of the potato, rather than disguise it. There are four key ingredients to Italian style potato salad: potatoes, olive oil, white vinegar and garlic. You can serve as is, or enhance the salad by using a number of additional ingredients, depending on the taste that you are going for. 

• For a fresh accent, add some fresh chopped parsley.

• If you’re looking for a zesty punch, add some Italian seasoning, and jack it up a bit more with some crushed red pepper.

• For a more earthy taste, add some fresh chopped rosemary and sage.

• And for a little extra texture, toss in some bacon or pancetta!  

ITALIAN POTATO SALAD
6 medium potatoes, peeled and cut in half
2/3 cup olive oil
1/4 cup white wine vinegar
2 cloves garlic, minced

Boil salted water in a large pot. Add potatoes, boil until tender but firm, about 20 minutes. Drain, cool and chop.

Mix together olive oil, vinegar and garlic.*

In a large bowl, toss the potatoes with the oil/vinegar/garlic mixture to evenly coat. Cover and refrigerate over night.

*Adjust taste with additional flavors and seasonings.