Italian Idaho® Potato Salad
Fresh herbs, sliced fennel, Italian sausage, and both white wine vinegar and Balsamic vinegar transform ordinary potato salad into something quite extraordinary!
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 to 2 cloves garlic, minced
3/4 cup olive or walnut oil
Salt and ground black pepper to taste
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 (such as kalamata) or green olives
3/4 pound hot or mild Italian sausage, cooked and sliced thinly
6 cups washed arugula or field greens
- For Dressing: In a small mixing bowl, combine dressing ingredients and set aside.
- For Salad: Chop potatoes into 1-inch cubes. In a large pot of boiling water, boil potatoes until tender, about 7 to 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 mixture and stir gently to coat all ingredients with dressing. Serve salad over greens.
Makes 6 servings.
Recipe and photograph provided courtesy Idaho Potato Commission.