Veronicas Potato Salad Food

VERONICA'S POTATO SALAD

Veronica's Potato Salad image

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 medium russet potatoes (about 2 1/2 pounds total)
1/4 cup olive oil, plus additional olive oil, if necessary
1 pound good-quality hot dogs, pierced
1/4 cup chopped fresh Italian parsley leaves
2 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper

Steps:

Boil the potatoes whole until tender, about 10 minutes. Drain and cool to room temperature. Peel and cut potatoes into bite-size pieces, discarding potato skins.
Put the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes. Cool the hot dogs to room temperature, then cut them crosswise into bite-size pieces.
Toss the potatoes, parsley, basil, and olive oil in a large bowl. Season the potato salad with salt and pepper, to taste. Add the hot dogs to the salad and toss. Season to taste, adding additional olive oil if the salad seems too dry. Serve the salad at room temperature.

CLASSIC POTATO SALAD

Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

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