Tuscan Potato Salad

from The Hungry Hounds



Yield: Serves 6-8 as a side


   Potato salad

  • 2 pounds new potatoes, scrubbed, left whole
  • 1/2 medium red onion, cut into thin slices
  • 3 tablespoons fresh basil leaves, thinly sliced
  • 2 roasted red peppers, drained from jar and cut into thin strips
  • 1/2 cup Parmesan cheese, coarsely shredded

   Garlic Vinaigrette:

  • 4 garlic cloves, crushed
  • 4 tablespoons red wine vinegar
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

   Dijon Vinaigrette:

  • 2 teaspoons Dijon mustard
  • 4 tablespoons red wine vinegar
  • 1/4 cup olive oil


  1. Fill a large pot with cold water, add a large pinch of salt and potatoes. Make sure the water is covering the potatoes. Bring to a boil over high heat. Once boiling, reduce to a simmer and cook until done (about 10-15 minutes). The easiest way is to test for doneness is to taste the potatoes (they should smooth and creamy, without a crunchy texture or harsh raw flavor).
  2. While the potatoes are cooking, whisk together garlic vinaigrette ingredients (garlic, vinegar, rosemary, salt and pepper). Add the red onion strips to the vinaigrette, allowing them to marinate while you prepare the rest of the dish. This will help to reduce the sharp raw onion flavor.
  3. When the potatoes are done cooking, drain the hot water. As soon as the potatoes are cool enough to handle, cut them into large thick slices.
  4. Put the cut potatoes in a large bowl and pour the garlic vinaigrette with red onions over the warm potatoes.
  5. Mix together Dijon Vinaigrette (mustard, vinegar, oil) ingredients in a separate bowl.
  6. Once potato mixture is cooled (15 minutes), add the red peppers and Dijon vinaigrette to the potatoes and mix gently.
  7. Immediately prior to serving, add the Parmesan and basil to the potato salad, mix briefly and serve.  Salad ingredients (with the exception of basil) will keep for up to 2 days in the refrigerator, bring to room temperature prior to serving.

time: 7 min


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