Italian Potato Salad
The Italian approach to Potato Salad usually includes green beans and tomato.
Use garden grown fingerling shaped potatoes to take advantage of cooking the tubers whole and with the skin, which adds additional nutrients. Potatoes are an excellent source of fiber and a high in potassium, vitamin C, copper, folic acid, magnesium, and iron.
2 pounds of the tubers cut into chunks or slices
1 cup diced fresh tomato
1 cup steamed green beans
1/2 cup of olive oil
¼ cup red vinegar
1 tbsp. chopped fresh parsley
1 tsp. Italian Seasonings
Dash of red pepper flakes
1 clove of chopped garlic (optional)
Boil potatoes with the skins for about 20 minutes to preserve most of the nutritional value. Add oil, vinegar, parsley, Italian seasoning, garlic, red pepper flakes, and salt and pepper to bowl and whisk. Add the tomatoes, green beans, and potatoes to mixture. For additional flavor, add capers and olives, plus fresh chopped parsley. A great addition could be a small can of tuna fish, or any other cooked fish leftovers, including shrimp or whitefish.
Every potato that leaves the Caruso-Rozzano farm is hand packed. Sure, it takes a little longer, but it is the best way to make sure you get the highest quality, specialty organic potato. Further, once a Caruso-Rozzano potato is packed, it is immediately shipped. They really are fresh off the farm.