Italian Potato Salad


  • 1/4 cup white wine vinegar
  • 1 tbs each fresh oregano and chopped basil leaves.
  • 1-2 cloves garlic, minced
  • 3/4 cup extra virgin olive oil
  • kosher salt and black pepper to taste
  • 6 medium potatoes, well scrubbed
  • 1/4 cup balsamic vinegar
  • 1/4 cup chicken or vegetable broth
  • 1 and 1/2 cups sliced fennel
  • 1 cup sliced red onion (soaked in cold water)
  • 1/4 cup pitted oil cured black or green olives
  • 3/4 lb hot Italian sausage, cooked and thinly sliced
  • 6 cups washed arugula or field greens.
  • In a small mixing bowl, combine dressing ingredients and set aside.
  • Chop potatoes into 1-inch cubes and place in a large saucepan and cover with water.
  • Bring potatoes to a boil and cook until fork tender.
  • Drain the potatoes, then transfer to a large bowl.
  • Combine the balsamic vinegar and broth in a cut, then drizzle over the potatoes.
  • Add the fennel red onion, olives and sausage to the bowl and gently combine well.
  • Pour dressing over mixture and gently stir.
  • Serve over salad greens.
Recipe courtesy of the Idaho Potato Council





20 min



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