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Potato Salad

Virgin olive oil takes the place of mayonnaise in this comfort-food classic.



Chef Bruno cooks up some trouble with his good friends Nick Maccarrone and Anna Aracri of Carnival Pizza in Port Jefferson Station, New York.

 

Hello, my readers! This month’s recipe is for a delicious potato salad, one of the world’s great comfort foods. We often associate potato salad with summertime and picnics, but it’s a great holiday dish as well. Waxy potatoes are the best choice for potato salads because they hold their shape after you boil and dice them and maintain a tender, creamy texture.

A lot of people make their potato salads with mayonnaise, but this recipe calls for a dressing with a virgin olive oil base. It’s best to add the dressing while the potatoes are still warm—the olive oil will be completely absorbed by the potatoes. When combined, all of these ingredients come together to make a yummy side dish. Try it at home first, and if you like it, add it to your menu!

Mangia!

 

You’ll Need:

2 lb. waxy potatoes
6 tbsp. virgin olive oil
1 lemon, squeezed for all of the juice
1 garlic clove, chopped
¼ tsp. thyme
¼ tsp. basil
¼ tsp. parsley
Pinch of oregano, salt and pepper

 

Directions:

Wash the potatoes, then boil or steam them until tender. Once they’ve cooled down, peel and dice them. Grab a bowl and mix all of the remaining ingredients together. This will be the dressing for the potato salad. Pour the dressing over the warm potatoes and mix until fully coated. This can be served warm or cold.

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