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Italian-style Potato Salad




Source of Recipe


Internet


List of Ingredients




2 pounds red, new potatoes
1 1/2 ounces (about 1/2 cup) sopressata (or other dried Italian sausage), thinly sliced into strips
1 roasted pepper, cut into thin strips (tip for roasting peppers above)
3 tablespoons capers, drained
1/4 cup fresh parsley, chopped

Vinaigrette:
1/4 cup red wine vinegar
1 garlic clove, minced
pinch sea salt
1/4 cup extra-virgin olive oil



Recipe



Rinse the potatoes well. Steam or boil them in their skins until tender, but firm. When cool enough to handle, remove the skins from the potatoes. Cut them into cubes and place them in a large bowl. Add the sopressata, roasted pepper, capers and parsley.

Vinaigrette: In a small bowl, combine the vinegar, garlic and salt. Whisk in the olive oil.
Pour the vinaigrette over the potato salad and toss gently to coat. Serves 6 to 8.