Cornish-Jack-o-Lantern-turnip (Ignore him, he's probably a purple top rutabaga.)
Cornish-Jack-o-Lantern-turnip (Ignore him, he's probably a purple top rutabaga.)
ITALIAN POTATO SALAD
Ing 4 lge cooked potatoes, peeled/cubed 1 lge sliced sweet onion, 1 c chp bell peppers, 1/4 c EVOO 2 tbs red wine vinegar 1 tbs sherry wine vinegar 1/4 c chp green pickled peppers 1 tsp red pepper flakes s/p, 2 minced gar/cl 1/2 c chp sweet onion 6 slices cooked bacon, fresh chp parsley, basil, oregano
Dressing---mix evoo, red wine and sherry wine vinegar, red pepper flakes, s/p. Stir to emulsify.
Salad--add chopped bell peppers, sweet onion, and green pickled peppers to the bowl with the cooled potatoes. Pour the dressing over the vegetables and gently toss to coat. Allow the potatoes to absorb the dressing for about 5 minutes before proceeding. Add garlic-infused olive oil; gently stir to combine. Sprinkle bacon bits, parsley, basil, and oregano over top.
Bacon note---cook bacon crispy; crumble and hold. Leave grease in pan; sauté basil and oregano 1-2 sec til fragrant. Then, pour residual bacon fat w/ browned bits over salad. Toss to combine. Meld flavors 30 min. Serve Italian potato salad room temp or chilled. Salad keeps refrigerated 3 days.