PICNIC POTATO SALAD

PICNIC POTATO SALAD 2-3 lbs potatoes 3/4 lb dry/smoked style sausage or cold cuts (prosciutto, chourico, salami) 1/3 cup extra virgin olive oil 1/4 cup red wine vinegar 3 cloves garlic, minced 1 teaspoon anchovy paste (optional) 1 large red onion, chopped 1/4 cup fresh parsley, chopped 3 stalks celery, finely chopped 1 large red bell pepper, chopped 1/2 teaspoon dijon mustard (optional) 1 cup chick peas or white beans (optional) salt and pepper, to taste 1/4 teaspoon dry or 1 teaspoon fresh oregano, chopped 1/4 teaspoon dry or 1 teaspoon fresh basil, chopped

Slice the sausage lengthwise into quarters, then cut each into slices 1/4 inch thick. In a Dutch oven or heavy pot, boil the potatoes in their jackets with just enough water to cover, adding 1 teaspoon salt per quart. Bring the water to a boil and reduce to a simmer, continuing to cook until fork tender, about 15 minutes. Drain and return to saucepan, shaking over low heat to reduce some of the moisture.

Remove skins, cut into 3/4 inch cubes and season with salt, pepper, and a few spoonfuls of good quality red or white wine vinegar.

In a skillet, sauté the sausage or prosciutto cubes until done in a few teaspoons of olive oil. When sausages are nearly done or prosciutto is heated through, add onions and peppers, bring to high heat just to sear 1-2 minutes. Add remaining ingredients (except oil and vinegar), stir well. Remove from heat. Transfer mixture using a slotted spoon to bowl with potatoes.

Toss all ingredients together in serving bowl or storage container. Taste and adjust seasonings adding salt, pepper, vinegar, and herbs as desired.

Makes a great picnic take-along!

Variations: Use strips of roasted red peppers instead of fresh bell pepper. Use Vidalia onions instead of red. Add fresh spring onions and herbs. Omit anchovies and mustard; use balsamic vinegar instead of wine vinegar.

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