Calabrian Salad

This salad will always please and surprise anyone who has never tasted it.

  •  3 medium Idaho potatoes, washed
  •  2 large ripe tomatoes cut into wedges
  •  1 medium red onion, sliced thinly
  •  ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh Italian parsley, finely chopped
  • 2 teaspoons dried oregano
  • salt and pepper to taste

                                                                                                Serves 6

  1. In a large pot of water cook the unpeeled potatoes until tender, about 25 minutes.
  2. Remove potatoes and rinse under cold water until cool enough to handle yet still quite warm.
  3. While the potatoes are still warm, peel, halve, and cut into ¼ inch slices. Place in a large mixing bowl and season with olive oil, salt and pepper. Gently toss.
  4. Carefully fold in the tomatoes and onions; sprinkle with parsley and oregano. Taste for salt and pepper. Gently toss and serve at room temperature.

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