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Italian Potato Salad
A simple variation on traditional baked potatoes, where olive oil-rubbed spuds are pan-roasted along with a sweet white onion over sea salt.
Ingredients:
For the dressing:
1/4 cup white wine vinegar
1 tablespoon each fresh oregano and chopped basil leaves (or 1/2 teaspoon each of dried oregano and basil)
1 - 2 cloves garlic, minced
3/4 cup olive or walnut oil
Salt and pepper to taste
For the salad :
6 medium-sized Idaho Potatoes, well scrubbed
1/4 cup balsamic vinegar
1/4 cup chicken or vegetable broth
1 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 pound hot Italian turkey sausage, cooked and sliced thinly
6 cups washed arugula or field greens
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Directions:
In a small mixing bowl, combine dressing ingredients and set aside. Chop potatoes into 1-inch cubes. In a large pot of boiling water, boil potatoes until tender, about 7 - 9 minutes. Drain potatoes well. Transfer potatoes to a large mixing bowl. Combine balsamic vinegar and broth in a cup; drizzle over potatoes.
Add fennel, sliced red onion, olives and cooked sausage to the bowl; stir to combine. Pour dressing over mixture and stir gently to coat all ingredients with dressing. Serve salad over greens.
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