INSALATA Di PATATE II

Italian Salad

Ingredients

  • 1-2 lbs. of red bliss or new potatoes; the smaller the better
  • 2-3 garlic cloves, chopped
  • 2-4 hard boiled eggs sliced about 1/4 inch thick or coarsely chopped
  • small handful of chopped fresh flat parsley
  • small handful of chopped fresh basil
  • Kosher salt and freshly ground black pepper to taste
  • Some extra virgin olive oil
  • A splash of white balsamic vinegar

Directions

Cook the potatoes in their skins in boiling salted water until al dente; tender but not mushy so don't kill them. If you choose to, peel them warm and let them cool to room temperature. I happen to like them skin on. Slice them about 1/4 inch thick and arrange slightly overlapping on a serving plate with the egg slices alternated in between. If you chopped the egg, sprinkle on top. Season with S&P to taste and pour some olive oil over the top. Drizzle with a little balsamic and toss slightly so you don't mush it up. Mix the garlic, parsley and basil then sprinkle over the potatoes. Let the potatoes absorb the flavors for about 20 minutes or so. Serve at room temp or chilled.

Buona Appetito, VINCENZO



IN ITALY, POTATO SALAD IS USUALLY SIMPLY DRESSED WITH OIL, SALT AND PEPPER, AND SOME FRESH HERBS. THE OIL DRESSING IS SOMETIMES REPLACED BY MELTED BUTTER AND SOME S&P AND LEMON JUICE. THIS IS A VERY SIMPLE RECIPE FOR A COOKOUT, SNACK OR SIDE DISH AND IT IS DELICIOUS. WHEN I WAS YOUNG, MY MOTHER WOULD SAVE ME THE EMPTY DISH WITH SOME SCRAPS AND OIL LEFT IN IT SO I COULD DO AH ZUPPA WITH THE ITALIAN BREAD. FOR MOST ITALIANS, THAT MEANS DUNK THE BREAD IN SOMETHING EAT IT. WE WOULD DO AH ZUPPA WITH JUST ABOUT ANYTHING; OIL, GRAVY, PASTA SAUCE, DONUTS IN COFFEE, WHATEVER. I GUESS WE ALL DO A LITTLE AH ZUPPA AT ANY AGE. DON'T YOU SEE YOURSELF STANDING IN FRONT OF THE STOVE WITH THE SUNDAY GRAVY ON AND A CHUNK OF ITALIAN BREAD IN YOUR HAND?

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Submitted 10/26/05.
Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
vin.paolino@verizon.net
INSALATA Di PATATE II