ITALIAN POTATO SALAD (recipe from Catherine Johnston for the June Pioneer Picnic)
6 med. Potatoes (can use Costco red, purple, gold pkg.) 5 or 6 Tomatoes (cut in chunks or use grape/cherry
1 Red Onion Red Wine Vinegar tomatoes)
1 pkg. Fresh Basil (use lots to enhance flavor) Pure Virgin Olive Oil
¼ to 1/3 pkg. Green Beans (Costco) Kosher Salt
1 band of Asparagus (Costco) Fresh Ground Pepper
Cook potatoes al dente (don’t overcook). Set aside to cool. Blanch green beans in boiling water, then plunge into ice bath to cool and stop cooking process. Drain and set aside. Repeat this process with asparagus.
Remove stems from basil, roll leaves and slice. Set aside. Cut tomatoes. Set aside in bowl. Refrigerate.
Slice half the red onion (slice, dice, chop, sliver…..whatever you like). Set aside.
Slice potatoes into large bowl. It’s good if they’re still a little warm. Drizzle potatoes with red wine vinegar and let set about 1 hour. Chill. (You don’t have to do this if you’re in a rush…..just refrigerate whole salad after finishing it.)
Take potatoes out of fridge. Add more vinegar to taste. Chop green beans and asparagus into 1 inch pieces and add to potatoes. Sprinkle again with red wine vinegar. Add salt and pepper. Toss. Keep tasting.
Add basil, red onion, tomatoes, and more salt and pepper. Carefully toss with spatula so potatoes and tomatoes don’t break down too much. Drizzle whole salad with olive oil. Give final toss. Put in pretty bowl or platter. Dress with extra green beans, asparagus, basil and sprinkling of salt, pepper, red wine vinegar, and oil. Voila!