Friday, September 30, 2011

Italian Potato Salad Recipe


In an effort to take a delicious dish to our first potluck at our new church, I new some sort of potato salad would be a winner. I'm really not a huge fan of mayo-laden salads. Yes, I eat them and even enjoy them, but I can rarely bring myself to add that much mayonnaise to a dish. :) I decided to create a mayo-free version. Basically I took my traditional salad ingredients and replaced the lettuce with cooked potatoes. It turned out delicious! And no worrying about how long it's been out of the refrigerator! Bonus. :) 


Italian Potato Salad Recipe
Serves 6-10 

8-10 medium potatoes, peeled and cubed
1/2 green pepper, chopped
1/2 medium onion, diced
1-1/2 cup cherry tomatoes, sliced
1 garlic clove, minced
1/2 tsp Italian Seasoning
1/4 tsp Paprika
Olive Oil
Balsamic Vinegar 

Add cubed potatoes to a large pot and cover with water by one inch. Bring to a boil and cook until just tender, about 8 minutes. Drain and return to warm pot to allow water to evaporate for 10-20 minutes. Add in remaining ingredients, drizzle in olive oil and vinegar (2 turns around the pan for each). Gently toss together. Keep refrigerated until serving.  

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