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Potato Salad Vinaigrette


2 medium thin skinned potatoes
1 tablespoon extra virgin olive oil
1 1/2 tsp balsamic vinegar (the best you can afford, aged 10 yrs minimum)
2 green onions sliced thinly
2 tablespoon Parmesan cheese
salt and lemon pepper to taste
3 basil leaves sliced super thin
1/8 tsp garlic powder
1 tablespoon sliced black olives

Serves 2

Boil potatoes just until cooked through (test with a knife). Mix oil, vinegar, garlic powder together in a bowl. When potatoes are cooked, dice into bite size pieces while still warm and add to vinegar and oil mix. Add remaining ingredients except salt and lemon pepper and stir to mix well. Taste and add salt and pepper to taste. Chill overnight to blend flavors.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.