Italian Potato Salad

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Italian Potato Salad

Serves: 6


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

Method

In a small mixing bowl, combine dressing ingredients and set aside.

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.

Add fennel, sliced red onion, olives and cooked sausage to the bowl; stir to combine.

Pour dressing over the mixture and stir gently to coat all ingredients with dressing. Serve salad over greens.

Recipe and Photo Courtesy of the Idaho® Potato Commission.