I got the idea to create Italian potato salad from a dish that my mom would make using tomatoes. I adapted the recipe to make a potato salad with out mayo. A great dish to make the day before, in fact it’s better, as the flavors meld better.
2 Lbs Red or Golden potatoes ( I use both )
2 Cups Cherry or Small Heritage Tomatoes
1 Medium Red Onion
1 Shallot
Olive Oil
2 Cloves Garlic
1/4 Cup Fresh Herbs ( Basil, Parsley, Oregano or your favorites )
1/2 Cup Small Italian Pitted Olives
Salt
Pepper
Cut the potatoes into 1/2 inch pieces. Cut the tomatoes in 1/2. Boil the potatoes until cooked, but still firm. Cool. While the potatoes are cooling, chop the onion, garlic and shallot ( I like to run through the food processor ). Chop the herbs. Mix everything together and drizzle with Olive Oil. Salt and pepper to taste. Just before serving, add a little more olive oil.
Mangia
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