Italian Potato Salad
I found a bag of Klondike Gold potatoes at Sam's Club. They are red-skinned potatoes with a golden flesh and are very yummy! If I buy a 5# bag of red potatoes that means that my gardener and I are going to have to eat lots of potato dishes before they go bad. I roasted some and then made a potato salad with them. I couldn't blog about it.
Why? Because try as I may, I cannot get a good picture of potato salad... or chicken salad... or macaroni salad. The pictures end up looking like a pile of white stuff with little pieces of who-knows-what suspended mid-mayo.
So, for company the other night I wanted potato salad but not the typical mayo dressing. You can find lots of recipes on the internets for Italian Potato Salad. I read three or four thousand of them and came up with this.
Slice and gently boil red-skinned potatoes until tender. Drain and place on a sheet pan, then season with salt and pepper. Put the sheet pan in the refrigerator until potatoes are cool.
Place cooled potatoes on a platter and top with sliced tomatoes, hard cooked eggs, sliced green onions, cooked and crumbled bacon, black olives and goat cheese. I made a vinaigrette to go with this and lightly dressed the salad before bringing it to the table. I then passed extra vinaigrette for those who wanted more.
My gardener put a beer can chicken on the grill...
Yum! Next time I make this I'll cut the potatoes into cubes. The slices were a little difficult to serve and had to be cut into halves or quarters before they could be eaten anyway.
