© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: allimarie
My sister roomed with an Italian exchange student in college who gave her this recipe, and I subsequently begged my sister to share it with me! Since then, it's been a hit at all my barbecues and picnics. Please note, this recipe was never written down as far as I know, so all measurements are approximate and to taste. I tend to use only enough oil to moisten the potatoes, and lots of vinegar (not to the point of saturation, but enough so that the potatoes are completely covered. In other words, very little to no "exposed" white of the potatoes). Please don't omit the salt, but pepper is optional.
10-15 medium red potatoes
3 tablespoons olive oil
¼ cup balsamic vinegar
½ cup coarsely chopped fresh basil
Preheat oven to 375°F.
Rinse and scrub potatoes and poke each several times with a fork. Bake potatoes for 45 to 60 minutes (see Options below). Place cooled potatoes in a large bowl and chop into smallish pieces. Much "mashing" will also occur; this is fine. Pour oil over potatoes and stir to cover all potatoes evenly. Pour balsamic vinegar over potatoes; stir to cover evenly. Salt to taste. Don't omit! Pepper to taste. Can be served warm or cold.