A hungry girl's adventures in Cleveland and beyond.
Every year my husband's bocce league has a picnic, and thanks to the members' wives bringing their favorite homemade dishes, I've discovered some amazing Italian food that you won't see in restaurants.
My absolute favorite is this mayo-free potato salad. With only 5 simple ingredients, it's a great addition to any picnic or potluck you attend.
Save this recipe and make it before the garden tomatoes and fresh basil are gone.
Italian Potato Salad
4 lbs Yukon Gold potatoes
4-6 large red bell peppers
4-6 large garden tomatoes
EVOO
1 c. fresh basil
S + P
* These quantities are just suggestions. You want an equal balance between the 🫑🥔🍅 so you might need to adjust the recipe accordingly.
Roast the Peppers
Roast peppers over gas stove or grill until charred on all sides. Remove and place in a large bowl. Cover with plastic wrap and set aside. Once cool enough to handle, remove charred skin and chop peppers into quarter-sized pieces. This can be done the day before.
You can substitute jarred roasted peppers, but be sure to drain them well.
Cook the Potatoes
Cook potatoes in salted water until tender. Remove and set aside. Once potatoes are cool enough to handle, peel and chop into large chunks.
Prepare the Potato Salad
Combine potatoes and roasted peppers in large bowl. Drizzle with olive oil. Stir to combine. Fold in coarsely chopped tomatoes and torn basil. Add s+p and additional olive oil to taste. Serve at room temperature.
--> If you have fresh green beans, they are a fantastic addition to this dish too.
Have you ever tried a potato salad like this? Do you have a similar recipe? Let me know in the comments!
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