Italian Potato Salad

By on October 23, 2011

italian potato salad Italian Potato Salad

INGREDIENTS

  • 3 pounds of red potatoes
  • 4 hard boiled eggs, sliced
  • 1 red onion, chopped
  • 3 stalks of celery, chopped
  • 1 cucumber, chopped
  • 4 Roma tomatoes, chopped
  • 2 cloves of garlic, chopped
  • 1 tsp of dried oregano
  • 1/2 tsp of dried thyme
  • 1/4 cup of fresh basil, shredded
  • 1/4 cup of fresh flat leaf parsley, chopped
  • 1/2 cup of extra virgin olive oil
  • 1/2 cup of red wine vinegar
  • 1/2 cup of mayonnaise
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepperPREPARATION
  • In a medium size pot of boiling water, cook the potatoes until tender. Around 10 to 20 minutes.
  • Remove the potatoes from the water ant let cool.
  • Place the eggs in a pot of cold water and bring to a boil.
  • Reduce the heat to a simmer and cook for 10 minutes.
  • Run the eggs under cold water to cool.
  • Peel and slice the eggs and cut the potatoes in half and place in a large bowl.
  • Add the onion, celery, cucumber, tomatoes, garlic, oregano, thyme, basil and parsley and gently mix.
  • Stir in the oil, vinegar, mayonnaise, salt and pepper.
  • Chill over night in the fridge.Serves 8 to 10 people.