Before I get to the Italian Potato Salad I have to say I am very excited that I’ve opened up my Etsy shop! I’ve been working for months on researching what to do and getting my photos together. I’m starting off with greeting cards but I’ll be adding enlargements and such as I go along. It is call CreationsByOGP, for some reason Etsy doesn’t like spaces!
If you have a chance, please check it out at CreationsByOGP.
As we’re still battling a fierce heatwave with crazy humidity, dinners need to be easy to put together because standing over a hot stove isn’t my idea of fun in the summer. The farmer’s market had new potatoes so I decided to make an Italian Potato salad.
Technique for Italian Potato Salad:
I prepped the dressing first so it was ready.
Mix 2 parts olive oil with one part lemon juice. Add a healthy handful of fresh thyme and season with sea salt and pepper. Whisk the ingredients well and set aside. Next wash the potatoes and roast them at 425F/220C until they are cooked through and the skins are a bit crispy. Take 4-6 rashers of streaky bacon and cook in a skillet until they are done to the way you like them. We like them slightly crispy but not cooked too hard.
Dice the bacon and set aside. Once the potatoes are cooked, slice the larger ones in half as you want them bite size.
Toss in a large bowl with the dressing and bacon. Add fresh basil, tomatoes and mozzarella cheese. Grate fresh parmesan to finish.
For a bit of variation you can also add grilled chicken or grilled fish. I have to say though, I’m ready for cooler weather so I can do some baking and such. Hopefully it’s right round the corner.
Italian Potato Salad
A delicious twist on potato salad with fresh basil and tomatoes.
- 3 tbsp extra virgin olive oil
- 1 1/2 tbsp lemon juice
- 1 tbsp fresh thyme
- pinch sea salt
- 1/2 tsp fresh ground black pepper
- 1 lb new potatoes 400g
- 4-6 rashers streaky bacon
- 1/2 cup fresh basil, torn to small pieces
- 1-2 fresh tomatoes, diced
- 1 cup small mozzarella balls
- 1/4 cup freshly grated parmesan cheese
Whisk the olive oil and lemon juice together. Add the thyme, sea salt and pepper. Mix well. Set aside.
Preheat the oven to 425F/220C. Roast the potatoes until the skins are crispy. Cook the bacon until they are slightly crispy. Cut up the bacon and slice any new potatoes that are more than bite sized. Toss all the ingredients together and serve.