Summer Recipes
Italian Potato Salad
By Idaho Potato Commission
Apr 19, 2008, 17:47

INGREDIENTS:

For the dressing


• 1/4 cup white wine vinegar
• 1 tablespoon each fresh oregano and chopped basil leaves (or 1/2 teaspoon each of dried oregano and basil)
• 1 - 2 cloves garlic, minced
• 3/4 cup olive or walnut oil
• Salt and pepper to taste
  
  For the salad
• 6 medium-sized Idaho Potatoes, well scrubbed
• 1/4 cup balsamic vinegar
• 1/4 cup chicken or vegetable broth
• 1 1/2 cups sliced fennel
• 1 cup sliced red onion (soaked in cold water)
• 1/4 cup pitted, oil-cured black or green olives
• 3/4 pound hot Italian turkey sausage, cooked and sliced thinly
• 6 cups washed arugula or field greens

DIRECTIONS:

1. In a small mixing bowl, combine dressing ingredients and set aside.
2. Chop potatoes into 1-inch cubes. In a large pot of boiling water, boil potatoes until tender, about 7 - 9 minutes. Drain potatoes well. Transfer potatoes to a large mixing bowl. Combine balsamic vinegar and broth in a cup; drizzle over potatoes.
3. Add fennel, sliced red onion, olives and cooked sausage to the bowl; stir to combine.
4. Pour dressing over mixture and stir gently to coat all ingredients with dressing. Serve salad over greens.

© Copyright 2003 by ClassBrain.com