Our increasingly hot weather here in Florida has done something to my food cravings. For some reason, I have been craving cold food A LOT. This includes food that is supposed to be cold, as well as food that is meant to be heated. I’ve found myself peeking into the refrigerator and taking bites out of containers of leftovers in increased frequency over the past few weeks. Cold pizza? Yep. Leftover stir fry veggies? I did it. Cold noodles? You better believe it. It’s official: cold food season is in full effect! You won’t see me touching a bowl of soup or hearty casserole, or anything incredibly heavy for a while.
Idaho® Potatoes was kind enough to provide me with a beautiful bunch of red skin potatoes to create a potato salad masterpiece. This potato salad is not complicated when it comes to the list of ingredients, but simplicity is something I tend to enjoy. The flavor and texture combination of the potatoes against the zesty Italian dressing, the crunch of fresh green onions, and the salty bacon pieces comes together to be a crowd pleaser. Since my garden is currently overflowing with basil, I also chose to add a chiffonade of fresh herbs into the mix (I can’t get enough of basil: it’s my favorite), but I don’t consider that a requirement to make this potato salad shine. As for where the inspiration for the salad came from; this one was brought to life after a conversation with my mom. She mentioned this combination of ingredients (a friend of hers used to make it), and they sounded so good I thought I’d try it out for myself! Did I have the actual recipe? Nope. I decided to take a shot at this one on my own, and I think the result was pretty fantastic, if I say so myself!
2 lb red skin Idaho® potatoes
6 tbsp Italian dressing (homemade or store bought)
1/2 cup green onion, diced
1/2 cup cooked bacon, crumbled
Salt and pepper, to taste
Fresh basil, cut in a chiffonade (optional)
1. Wash the potatoes thoroughly. Slice the potatoes into quarters (into chunks of equal size so they cook evenly), then place in a pot of cold water. The water should just cover the top of the potatoes. Place on the stove and bring the pot to a boil. When the water begins to boil, reduce the heat to medium low and allow potatoes to simmer for about 15 minutes, until they are fork tender. Drain the potatoes from the pot, then set them in a bowl/container.
2. While the potatoes are still warm, drizzle 4 tablespoons of Italian dressing over the top and gently stir to coat. This will allow the potatoes to absorb the flavor of the dressing! Allow potatoes to cool (or place in the refrigerator to speed the process).
3. Meanwhile, prepare the remaining ingredients for the salad. When the potatoes have cooled, toss them gently with the sliced green onions, bacon, and basil. Drizzle with the remaining Italian dressing (you can add more according to taste preference), then add a sprinkle of salt and pepper on top to finish. To allow the flavors to develop, I suggest refrigerating for at least an hour before serving. Overnight is even better!
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