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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Grandma Buemi's Italian Potato Salad Recipe

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This recipe for Grandma Buemi's Italian Potato Salad is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
About 2 pounds Russet potatoes, peeled and cut into 1-inch cubes
Salt & pepper
1 small jar sliced sweet banana peppers or use 3 tablespoons red wine vinegar or juice of 1 lemon
2 cloves garlic, chopped or very thinly sliced
1/2 white onion, halved and thinly sliced
1/2 cup flat-leaf parsley, finely chopped
1/2 - 1 cup chopped celery
1 tbsp of dried oregano
About 1/3 cup Extra Virgin Olive Oil
Directions:
Directions:
Cover potatoes with water, bring to a boil and salt the water. Cook potatoes until just tender, about 15 minutes, then drain and return them to the hot pot. Use the vinegar from the jar of banana peppers. Add vinegar, garlic, onion, parsley, pepper, and oil to the pot. Toss to coat, sprinkle a bunch of banana peppers and lightly mix. Then refrigerate overnight or for a minimum of an hour. Very good at room temp.
Personal Notes:
Personal Notes:
My grandma first made this during the hot summer weather, and we ate it at room temp. Much later in life, my Aunt Elvira would make this at every Fourth of July. I am going by my memory, neither one used measuring cups, the ingredients are right but you will have to add the vinegar, seasonings, and oil to taste. Perfect for a picnic because there is no mayo. My grandma used red wine vinegar, Aunt Elvira used the banana peppers and vinegar brine.

 

 

 

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