this recipe has been passed around -
Hot Potato Salad - Italian style
1 Tablespoon Salt & Black Pepper (to taste)
1 Cup Canola or Vegetable Oil
1 - 2 Tablespoon Crushed Red Pepper
10 - 15 Each Green Onions (Green Tops Reserved)
2 - 3 Each “Hot” Banana Peppers
2 - 3 Each Ripe Red Tomatoes
2 - 3 Clove Garlic
2 - 3 Tablespoon Dried Basil (to taste)
2 - 3 Tablespoon Dried Parsley (to taste)
5 Pound Red or Russet Potatoes
This is best served warm!
Boil potatoes with skins on till soft, but not mushy. Peel and cut like you do for regular potato salad. Chop green onions, reserve some of the top (green part) to add to oil later. Add remaining green onions to potato mixture. Chop
tomatoes and banana peppers, add to potato mix.
Place oil in a small sauce pan. Chop/crush garlic and add to oil along with tops of green onions. Heat oil till it boils being careful not to let it burn. Allow oil to simmer for approximately 5 minutes to get garlic and onion flavor throughout. Sprinkle salt, black pepper, parsley, and basil (to taste) to potato mixture.
Add crushed red pepper to hot oil. Allow to simmer for a few minutes then bring to a raging boil once again. ** Careful not to burn!
Pour over potato mixture. If done right, oil should “sizzle” when it hits the tomatoes. Mix well, adjusting spices to taste.
NOTES: Depending on the potatoes used, you may need more oil. If so,
heat till it boils before adding to potato mix.
Great accompaniment with grilled steak, hot dogs, or hamburgers. Delicious next morning for breakfast with “dippy” eggs and ham. Fry in butter, or heat in microwave. Best not to serve cold. Room temperature OK. Best when warm-hot.