I'm not the biggest fan of mayo-based potato salads. So I came up with this version made with olive oil instead, and I'm so glad I did. This recipe is simple to make but complex on flavor. Enjoy...
Everything you need... All of my recipes are built around the seasoning blends created in my father's restaurant. We make 9 seasoning blends representing world cuisines. They make cooking so easy...
Cut the potatoes in half then add to a pot of cold water along with 1 tsp of #4 Italiano Pronto. Place on stove and bring to a boil. 25 minutes is usually enough time to bring to boil and cook.
After the potatoes have cooled a bit, I cut the potato halves, in half. Making them smaller so all the ingredients are close in size. Maybe I'm picky, but you get an even dose of all ingredients.
Cut the tomatoes in half if you are short in time. Otherwise, cut them into quarters so everything is uniform with the potatoes.
Chop the green onion, using all of it. I actually prefer the green part versus the white.
Roughly chop the olives.
Cut the stems of the fennel off, and trim the bottom.
Cut the fennel bulb in half then cut a "V" in the middle to remove the root. See picture. Fennel is so good for our body! It is a great antioxidant and is commonly used in Italian food.
Thinly slice the fennel then stack the slices and dice it small. I love fennel but it can be really string in flavor so you don't need that much.
Remove the leafs from the stem of both the parsley and the time then roughly chop them.
Add all the veggies you chopped to a large bowl. Add 2 tsp of #4 Italiano Pronto. You can buy the seasoning blend at www.worldseasonings.com. Use the code "snapguide" for a 20% discount.
Once the potatoes have slightly cooled, add them to the bowl. Add the olive oil, lemon zest and Parm. Gently mix, then taste for seasoning. Add a pinch or two of Italiono Pronto if needed. Enjoy...
- 3.0tsp #4 Italiano Pronto
- 1/2lb Small red potatoes
- 2.0c Cherry tomatoes, halved or quartered
- 1.0c Kalamata olives, roughly chopped
- 1.0Tbsp Fresh thyme, chopped
- 1/2c Italian parsley, chopped
- 3.0 Green onions, diced
- 1/4c Fennel, diced small
- 2.0Tbsp Capers, drained and rinsed
- 4.0Tbsp Olive oil, maybe a little bit more
- 1.0 Zest of a lemon
- 1/2c Parmesan cheese, freshly grated
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