Sicilian Potato Salad
With fresh chopped herbs and a light olive oil and white wine vinegar dressing, this potato salad is perfect all summer long!
Ingredients
- 3 pounds red potatoes can sub Yukon gold potatoes
- 1 Tbsp chicken base I use chicken "Better Than Bouillon" base
- 3 large cloves garlic finely chopped
- 3-4 green onions sliced - use green and white parts
- 1/2 cup fresh parsley chopped
Dressing Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 Tbsp Worcestershire sauce
- 1 tsp brown mustard can sub dry mustard
- 1 tsp kosher salt
- 1 tsp sugar
- 1/2 tsp thyme
- 1/4 tsp cayenne pepper
Instructions
- Mix the dressing ingredients in a jar with a lid and shake to combine; if you don't have a jar, just whisk ingredients together in a small bowl. Set aside. Chop red potatoes into fourths, or bite sized pieces. Place in large pot of salted water and add chicken base. Bring to a boil and cook until fork tender, about 40 minutes. Drain in a large colander.
- While potatoes are cooling, chop garlic finely and place in the bottom of a large bowl. When the potatoes are cool enough to handle, peel them, dropping them on top of the chopped garlic. The heat of the potatoes will slightly cook and mellow the raw garlic.
- Add the chopped green onions and chopped parsley to the potatoes. Top with the dressing and stir well. Cover the bowl with plastic wrap and let sit until ready to serve.
- Stir once every hour. Right before serving, taste for seasonings. Serve with additional cayenne pepper on top, if desired. Mangia!