How To make Potato Salad with Italian Dressing
DRESSING:
1 c Cold water
2 ts Cornstarch
1/3 c Red-wine vinegar
1 ts Tomato paste
1 lg Clove garlic; peeled and
-forced through a press 1 tb Country-style Dijon mustard
1/2 ts Dried basil; crushed
1/2 ts Dried oregano; crushed
1 pn Cayenne pepper
1/4 ts Salt
Freshly ground black pepper -to taste 1 tb Olive oil
SALAD:
2 lb Small red potatoes
1 md Shallot; peeled and minced
1/2 lb Green beans; trimmed and cut
-into halves if long 1/2 c Kalamata olives
-halved and pitted 3 Plum tomatoes; seeded and
-cut into slivers 8 Basil leaves; slivered
1. TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water
with the cornstarch to dissolve. Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil. Continue boiling until slightly thickened. Remove from the heat and whisk in the garlic, mustard, basil, oregano, cayenne, salt, pepper and olive oil. Refrigerate at least 1 hour. 2. TO PREPARE THE SALAD: Scrub the potatoes but do not peel. Cut in
halves. Place in a steamer basket and steam over boiling water until tender, about 20-25 minutes. Drain and tranfer to a bowl. Add 4 tablespoons of the dressing and the shallot. Refrigerate 1 to several hours. 3. Bring a small pan of water to the boil, add the beans and time
about 5 minutes, or until tender. Drain and plunge into ice water to stop the cooking. Pat dry and add to the potatoes. 4. Stir in the olives, tomatoes and basil leaves. Add enough
dressing to coat the salad. If making the salad ahead, refrigerate; remove from refrigeration about 1 hour before serving.
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Classic Potato Salad Recipe: Potato Salad Recipes: Potato Salad Recipe: Italian Potato Salad
This is my Italian Potato Salad recipe that I love to make in the summer. This is not your typical boring picnic Potato Salad Recipe, you know the kind made with mustard, mayo, pickle relish.....YAAAAWN! Try this Italian Potato Salad Recipe at your next summer get together and you will love it! The recipe is below! Enjoy!
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Ingredients
3 Lbs. red potatoes cut in half.
1 medium red onion finely diced.
8 ounces of cooked bacon.
I use bacon ends and pieces because there is more meat then regular bacon strips.
1 Jar of roasted red bell peppers drained and chopped rough.
2 to 3 Tbsp. Capers drained.
4 Cloves of finely minced garlic or more to taste.
1 Cup of green olives.
1/4 to 1/2 Cup finely sliced basil leaves or 1 Tbsp. dry basil.
1/2 Cup finely chopped Italian flat leaf parsley.
1/2 to 1 Tbsp. Dried crushed oregano bulbs.
1/2 to 3/4 Cup of olive oil your preference for dressing consistency.
2 Tbsp. Red wine vinegar.
2 to 4 Anchovies or more to taste.
4 Hard boiled eggs.
Salt and black pepper to taste.
Optional Ingredients:
1 Tsp. dried Rosemary.
1 Tsp. dried Thyme.
1/2 to 1 Tbsp. of red pepper flakes.
1/2 Cup sliced black olives.
Instructions
You will need a large sauce pot or stock pot to cook the potatoes.
Cut your potatoes in half cook them for 10 to 12 minutes until the potatoes are just tender but firm.
Pour potatoes into a colander and allow the potatoes to cool.
They will still be cooking while they are cooling.
While potatoes are cooking go ahead and cook your bacon in a saute pan or
skillet until crispy.
When bacon is done remove with a slotted spoon onto a plate with paper towels to soak up excess grease.
Now take your olive oil and pour it into a bowl.
Add anchovies to the oil and mash them into the oil until dissolved into oil.
Now add your garlic, basil, oregano, parsley, vinegar, salt and pepper and whisk together.
Now add your bacon, capers, red onion, chopped red peppers to the dressing and mix well.
Put your potatoes into large non-metallic
bowl and pour the dressing over the potatoes and mix well with your hands or gently with a rubber spatula.
Add quartered hard boiled eggs to top of large bowl of potato salad or on individual servings
You can then either chill the Potato Salad Recipe or you can serve it immediately! Enjoy!
This is a delicious MACHO cut potato salad it is bold and loaded with flavors. Try this potato salad at your next summer gathering or picnic!
How to Make Italian Dressing Mix | Salad Dressing Recipe | Allrecipes.com
Get the recipe @
Watch how to make a simple dry salad dressing mix. Eight Italian herbs and seasonings create a quick, preservative-free base for Italian-style salad dressings. Just add 2 tablespoons of the dry mix to vinegar, oil, and some water.
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Italian Style Potato Salad Recipe #cooking
Italian Style Potato Salad
¼ chopped onion
4 cups diced cooked potato
3 cups diced unpeeled zucchini
½ pound fresh mushrooms
1 tomato diced
Combine all of the above in a large bowl
Dressing:
½ cup olive oil
1-1/2 Tbsp. lemon juice
1 Tbsp. basil leaves
1-1/4 tsp. salt
½ tsp. garlic powder
½ tsp. coarsely ground black pepper
¼ tsp oregano leaves
Mix the above ingredients very well and pour over the potato mixture. Stir, cover, and refrigerate for at least two hours. Top salad with ¼ cup pine nuts
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#ItalianStylePotatoSalad #PotatoSalad #SaladRecipe
May 2021 Honorable Mention - Italian Style Potato Salad
Congratulations to Jennifer Peters for your recipe, you are the May honorable mention winner! Chef Peters prepared an Italian Potato Salad that is quintessential for your Memorial Day barbecue or summer picnic! Creamy and sharp thanks to the red potatoes and plentiful stone ground mustard; this salad is light and nothing less than flavorful. High expectations were held for this recipe and did it impress the entire test kitchen crew!
Recipe:
Chef Richie's Blog:
Vegan Potato Salad
Get the Recipe:
⭐️ This delicious and creamy vegan potato salad is easy to make for a quick lunch, and it's a great make-ahead recipe for barbecues, putlocks, and summer cookouts.
⭐️ Ingredients
FOR THE POTATOES
2½ pounds of potatoes Yukon gold
½ gallon of cold water
1 teaspoon of salt
2 tablespoons of apple cider vinegar
FOR THE POTATO SALAD DRESSING
¾ cup of vegan mayo
1 tablespoon of apple cider vinegar
1 stalk (2 oz) of celery + ½ teaspoon celery seeds optional
½ cup of shallot
2 tablespoons of mustard
1 cup of fresh herbs dill, parsley, chives, or a mix of all
4 pickled cucumbers
1 teaspoon of salt
¼ teaspoon of black pepper
½ teaspoon of paprika
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️