Italian Potato Salad

I think I was Italian in another life. I love Italian food. This recipe and photo came from a fabulous website called Great Chicago Italian Recipes. 

This is not the traditional potato salad we often see at summer gatherings. This recipe is a nice change and it's full of veggies. Grab someone you like to cook with and make it together (it's nice to have a chopping helper).

Ingredients:

3 pounds of red potatoes

4 hard boiled eggs, sliced

1 red onion, chopped

3 stalks of celery, chopped

1 cucumber, chopped

4 roma tomatoes, chopped
2 cloves of garlic, chopped

1 tsp of dried oregano

1/2 tsp of dried thyme
1/4 cup of fresh basil, shredded
1/4 cup of fresh flat leaf parsley, chopped
1/2 cup of extra virgin olive oil
1/2 cup of red wine vinegar
1/2 cup of mayonnaise

1 tsp of salt

1 tsp of fresh ground black pepper

In a medium size pot of boiling water, cook the potatoes until tender, around 10-20 minutes. Remove the potatoes from the water and let them cool.

Place the eggs in a pot of cold water and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes. Run the eggs under cold water to cool.

Peel and slice the eggs and cut the potatoes in half and place in a large bowl. Add the onion, celery, cucumber, tomatoes, garlic, oregano, thyme, basil and parsley and gently mix. Stir in the oil, vinegar, mayonnaise, salt and pepper. Chill over night in the fridge to blend the flavors.