Name: Italian Potato Salad
Prep time: 20 min
Yield: 10 servings
Cuisine: Europe, Italian
Ingredients: 6 medium red potatoes, cooked and cut into 1-inch pieces; 2 garlic cloves, minced; 1/2 cup chopped red onion; 3 to 4 plum tomatoes, quartered; 1/3 cup olive oil; 3 to 4 fresh basil leaves, chopped; 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and halved; 1 teaspoon dried oregano; 1-1/2 teaspoons salt; 1/4 teaspoon pepper

Ingredients

6 medium red potatoes, cooked and cut into 1-inch pieces

2 garlic cloves, minced

1/2 cup chopped red onion

3 to 4 plum tomatoes, quartered

1/3 cup olive oil

3 to 4 fresh basil leaves, chopped

1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and halved

1 teaspoon dried oregano

1-1/2 teaspoons salt

1/4 teaspoon pepper

Instructions

1 Cook the potatoes

2 Add the potatoes to a large pot and fill with water until they are covered. Bring the pot to a boil, then reduce to a simmer. Cook the potatoes for 15 minutes, or until they are tender. Let them cool, then dice them into bite-sized pieces. Editor’s tip: Salt the water! Similarly to the way we salt water for pasta, salt the water for your potatoes to give them extra seasoning. This will not over salt the potatoes, but give the inside of them an enhanced flavor.

3 Whisk the dressing

4 In a small bowl, whisk together the olive oil, minced garlic, dried oregano, salt, and pepper.

5 Combine, then toss to coat

6 Combine the cooked potatoes, tomatoes, red onion, fresh basil, pimiento-stuffed olives and dressing. Toss everything to coat.