Italian Potato Salad

This recipe is one that I grew up with (thanks, Mom!). It’s simple, really, and is one of those dishes that reminds me of summer. I served this the other night with some baked chicken, though it goes with pretty much anything.

For this, I used the red potatoes that came with this week’s CSA.

Italian Potato Salad – adapted from my mom 🙂

INGREDIENTS:

  • 1-2 lbs small red potatoes
  • 2-4 scallions
  • 2-4 tbsp red wine vinegar
  • 2-4 tbsp olive oil
  • salt & pepper
  • 1 tsp oregano

* Please note: my measurements are a little vague, simply because up until blogging I never really measured when making this dish. Rather, I relied on my own personal taste. This time around, I measured a bit and included what I thought would be the best crowd-pleaser.

  1. Cut potatoes into halves, if needed. Boil in a large saucepan until cooked. Drain & put into large bowl.
  2. Slice scallions & add to bowl. Add remaining ingredients & mix to combine.
  3. Do a taste test to determine if you need anymore vinegar, oil or spices.
  4. Chill for at least a 1/2 hour.

I almost forgot to snap a picture before eating it! There’s a few spoonfuls on my dinner plate, set aside.

This salad is good warm, or chilled (I prefer a slight chill to it). Enjoy!

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