Today I was making focaccio and had some of the potatoes left over. So I decided to make a potato salad for lunch. You really cannot beat this. We couldn’t stop eating.
2 lbs boiled warm Yukon Gold potatoes in a bowl
4 large garlic cloves
Extra virgin olive oil
Salt and pepper
Chop the four large garlic cloves in kosher salt and add to the potatoes.
Chop about a quarter of a large vidalla onion, and add to the potatoes, along with a chiffonade of a large handful of fresh basil.
Pour the extra virgin olive oil over the whole thing and stir. Add salt and pepper to taste.
Eat while it’s still warm–the best. I always say, olive oil, salt and pepper, and fresh herbs turns everything into a party!
Topics: Recipes |