Italian Potato Tomato Salad Recipe
Italian Potato Tomato Salad Recipe – In a pot cover potatoes with water cover pot and cook until tender but firm about 20 minutes depending on size. The variety of potatoes used is different from recipe to recipe and the other ingredients in the salad also seem to vary quite a bit perhaps based the region of Italy from which each recipe originates. Chop up the potato and tomatoes. I learned a lot and tasted a lot of great food I miss that little restaurant.
This recipe comes from a time when I worked in a restaurant called Emilios it was a small neighborhood Italian restaurant that served dishes like chicken marsala one of my favs chicken piccata and veal saltimbocca.
Italian potato tomato salad recipe. A lovely easy recipe that results in an alternative to the usual high calorized version. Fresh ground pepper. Carefully slice the cooled cooked potatoes into bite size pieces and place in a medium bowl.
2 Recipe submitted by SparkPeople user SLOLOSER. With food processor on put garlic and shallot through feed tube. Whisk together the olive oil red wine vinegar lemon.
Gorgeous with cold meats and salad or as a side dish. Easy healthy and delicious. Slice the tomatoes into slices about ⅓ of an inch thick and arrange on a platter with a rim in a single layer.
If you google the term Italian Potato Salad youll find as many versions as there are families. Mix together with oil and spices. Place the warm potatoes and crispy green beans in a large bowl and toss gently together with about half of the parsley vinaigrette.
I LOVE a recipe like this because it checks all the boxes. Cook the potatoes whole in a medium pot of boiling water until just fork tender. Cover and allow the flavors to be absorbed for at least 5.