Italian Style Potato Salad
Potato salads made with mayonnaise have no place in Italian cooking. Olive oil, oregano, and red wine vinegar are key ingredients. In my version, pickled red onion, fresh garden peas and oregano are added. Avoid boiling the potatoes, as it makes them watery. Microwave them instead.
Ingredients
- 1/3 cup extra virgin olive oil
- 1/4 tsp salt
- Grinding black pepper
- 1/2 cup pickled onions, chopped plus 1/4 cup of the brine
- 2 tbsp minted fresh mint, oregano, or basil
- 2 cups cooked large, diced Yukon or Red potatoes
- 1/2 cup fresh peas
Directions
- In a large bowl combine the oil, salt, pepper, onions, onion brine and oregano. Set aside.
- Wash and dry the potatoes and pierce them in several places with a small knife. Microwave them on high heat until a knife is easily inserted.
- Cool, peel and cut them into ¼-inch dice. Transfer the potatoes to the bowl.
- Toss gently to coat the ingredients. Add the peas and toss again.
- Let stand covered at room temperature for at least an hour to allow the potatoes to really absorb the dressing,
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