Potato Salad – Italian Style

This potato salad is gutsy and full of flavor. The dressing contains bacon, capsicum, onion, garlic and oregano, all bathed in red wine vinegar and olive oil.

By tossing the hot cooked potatoes into the warm dressing, they absorb all that incredible flavor. The salad keeps well too, the flavours improve the longer it sits.

Potato Salad - Italian Style

Gutsy bold potato salad perfect for your next BBQ.

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Servings: 6

Ingredients Method

Ingredients

  

• 1 kg potatoes, peeled and cut into roughly 2cm dice
• 4 tbsp olive oil
• 6 rindless bacon rashers, chopped
• 4 red capsicum, seeded and chopped
• 1 red onion, peeled and sliced
• 3 cloves of garlic, peeled and finely sliced
• 60 ml red wine vinegar
• 2 tsp dried oregano
• salt
• freshly ground pepper
• 1 handful flat leaf parsley leaves, chopped

Method

 

1. Place the potatoes in a large pot and cover with cold water. Bring to the boil and cook until tender. Drain.
2. Meanwhile, heat the olive oil in a large deep frypan and add the bacon, capsicum and onion. Cook, stirring, for 5–7 minutes, or until bacon is crisp and vegetables are tender.
3.  Add the garlic and cook fora further minute.
4.  Add the vinegar, oregano, a good pinch of salt and a few grindings of black pepper. Simmer for one minute.
5. Throw the potatoes into the pan and toss everything together. Pour out onto a large platter and scatter with fresh parsley.
6. Allow to sit for 30 minutes as the potatoes absorb all the flavors. Serve at room temperature.

Recipe from my book – Food for Sharing Italian Style, New Holland Publishers, Photo – Jonathan VDK