Weather this weekend is all sunshine. So we’ll be eating al fresco, lighting up the grill and tossing the last of my summer basil plant all over our plates. Simple, mediterranean and fresh, I’ve been making this version of potato salad for years and this is my favourite variation of recipe. Serves four with leftovers.

italian potato salad

8 small red potatoes cut in half or quarters
3-4 cloves of garlic chopped
6 tablespoons of olive oil
2 tablespoons of balsamic vinegar
pinch red pepper flakes
1 onion cut into half moon slices
1 teaspoon brown sugar
8 sun-dried tomatoes chopped
salt and pepper
3/4 cup chopped fresh basil

Heat two tablespoons oil in frying pan and begin to caramelize onions. Adding sugar and salt and pepper after ten minutes. Boil potatoes (skin on) in salted water until tender. Chop garlic and mix with remaining four tablespoons olive oil, pinch red pepper flakes, sun-dried tomatoes, balsamic and salt and pepper to create the dressing. Leave at room temperature. Drain potatoes when done cooking and mix into dressing while potatoes still warm. Stir in the caramelized onions. Taste for salt and pepper. Serve with basil strewn across the top. Can be served at room temperature or straight from the fridge. Capers, feta or black olives make lovely additions too.

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