Italian Idaho Potato Salad

This salad is almost a meal in itself with the addition of Italian turkey sausage.

Ingredients

Dressing

• 1/4 cup white wine vinegar
• 1 tablespoon each fresh oregano and chopped basil leaves
• (or 1/2 teaspoon each of dried oregano and basil)
• 1 or 2 cloves garlic, minced
• 3/4 cup olive or walnut oil
• Salt and pepper to taste

Salad

• 6 medium-sized Idaho Potatoes, well scrubbed
• 1/4 cup balsamic vinegar
• 1/4 cup chicken or vegetable broth
• 1 1/2 cups sliced fennel
• 1 cup sliced red onion (soaked in cold water)
• 1/4 cup pitted, oil-cured black or green olives
• 3/4 pound hot Italian turkey sausage, cooked and sliced thinly
• 6 cups washed arugula or field greens

Instructions

1. In a small mixing bowl, combine dressing ingredients and set aside.
2. Chop potatoes into 1-inch cubes. In a large pot of boiling water, boil potatoes until tender, about 7 to 9 minutes.
3. Drain potatoes well. Transfer potatoes to a large mixing bowl.
4. Combine balsamic vinegar and broth in a cup; drizzle over potatoes.
5. Add fennel, sliced red onion, olives and cooked sausage to the bowl; stir to combine.
6. Pour dressing over mixture and stir gently to coat all ingredients with dressing.
7. Serve salad over greens.

6 servings

Nutrition: Amount per serving: Calories 524 Total Fat 34 g Cholesterol 38 mg Sodium 507 mg Total Carbohydrate 44 g Protein 12 g

Reprinted with permission from the Idaho Potato Commission.