I make potato salad and pasta salad quite often for a side dish for dinner when Steve grills. I also make one or the other as a lunch when I cannot decide what else to eat. The other day I realized my potato salad and my pasta salad were basically one and the same, only swapping pasta for potatoes. This realization gave me the idea to make a potato salad the way some people make their pasta salad normally, with Italian Dressing . I call it Italian Potato Salad.
I was even more excited when Steve reminded me of all the fresh peppers we have growing in the garden, and made a beeline to grab some of the serrano peppers to add to the dish. I had no idea how often I used peppers until they started growing. Almost everything I make I am grabbing cayenne, serrano, or cowhorn peppers. I am still in shock we somehow forgot to plant bell peppers, but I am about to start an indoor one soon. I also need to start my indoor tomato plant for the winter, too. I just need to decide which variety I want.
This is not about to replace my regular potato salad. I am not converting all the time, but now that I made this Italian Potato Salad I can change things up a bit instead of the same old same old. Not that I ever really make anything the same exact way every time, but you know what I mean! Get ready for a taste explosion!
- 3 baking potatoes, chopped into bite size pieces
- 1 cup Italian dressing
- 3 cloves of garlic, minced
- 3 serrano peppers, sliced
- 2 Tbsp basil
- 1 Tbsp Sriracha
- Boil potatoes for about 10 minutes, until you can easily pierce them with a fork. Do not over cook or you will end up with mashed potato salad. I have done it before.
- Once potatoes are done cooking, drain and place them in a large bowl. Add in all other ingredients, and mix lightly with a large spoon. Mix well enough that everything is well combined, but not so hard you squash the potatoes.
- Refrigerate about an hour, then serve and enjoy!