Italian Potatoes Salad
gary burnett
ingredients
- • 3 pounds small red potatoes, cut in half
- • 1 medium red onion, finely chopped
- • 3 celery stalks, finely chopped
- • 8 slices cooked bacon, crumbled into small pieces
- • 1 jar roasted red peppers (4 ounces), drained and coarsely copped
- • 1/4 cup parsley, chopped
- • 1/4 cup fresh basil, chopped (or 2 teaspoons dried)
- • 2 teaspoons caraway seeds
- • 1/4 cup extra-virgin olive oil
- • 2 tablespoons red wine vinegar
- • 1 teaspoon Dijon mustard
- • 1 teaspoon salt
- • 1/2 teaspoon freshly ground black pepper
directions
- 1
In a large saucepan, cover potatoes with cold water by an inch. Bring to a boil over medium-high heat. Reduce the heat to low, and simmer until the potatoes are just cooked through, about 16 minutes. They’ll continue cooking a bit after you remove them from the pot. Drain well in a colander and let cool, gently turning the potatoes with a rubber spatula to allow the bottom ones to cool as well.
- 2
Add the onion, celery, bacon, red peppers, parsley, basil, caraway seeds and salt and pepper to taste. In a small bowl, whisk together the olive oil, vinegar, mustard and the salt and pepper.
- 3
Pour the dressing over the potato mixture and gently toss. Serve immediately or keep cold in a refrigerator or ice-filled cooler, covered, for up to one day.
Source: gary
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