pat's Recipe

Italian Potato Salad

Category: ITALIAN

Ingredients

* 6-8 medium Russet or Idaho potatoes
* 1 C. green bell pepper, cut into slivers or 1 1/2-inch strips
* 1 C. vidalia or sweet white onion, cut into slivers or 1 1/2-inch strips
* 2-3 medium ripe, firm tomatoes, cut into 1 1/2-inch chunks
* 2 tsp. garlic powder (or to taste)
* 1/2-3/4 tsp. salt (or to taste)
* 1/2 tsp. black pepper
* 1/2 C. oil (I prefer vegetable or vegetable blend- not olive oil)

Directions

Boil whole potatoes in skins until tender. Do not overcook or they will be mushy. Drain well, let cool slightly, then peel and cut into 1 1/2-inch chunks. Add green pepper, onion, garlic powder, salt, and pepper. Drizzle with 1/3 C. oil, toss lightly, and refrigerate until cool. Add tomatoes about 30-40 minutes before serving. Drizzle with remaining oil and add more oil if needed due to potatoes absorbing it. Season to taste- it should have a garlicky taste. Serve at room temperature and enjoy.
Serves 6.