Veronica's potato salad

  • 3 medium russet potatoes (about 1 1/4kg total)
  • 4 tbsps olive oil, plus more if necessary
  • 500g good-quality hot dogs, pierced
  • 3g chopped fresh Italian parsley leaves
  • 2 tbsps chopped fresh basil leaves
  • Salt and freshly ground black pepper
1) Boil the potatoes whole until tender, about 10 minutes. Drain and cool to room temperature. Peel and cut the potatoes into bite-size pieces, discarding the potato skins.

2) Put the hot dogs into a hot griddle pan and cook until golden brown, about 10 minutes. Cool the hot dogs to room temperature, then cut them crosswise into bite-sized pieces.

3) 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.

Rule the Kitchen with More Recipe Faves

Bobby's favourite sausage potato salad
Bobby's favourite sausage potato salad
Time
35
Serves
4
Difficulty
Easy
American-style potato salad
American-style potato salad
Time
25
Serves
4 to 6
Difficulty
Easy
Potato salad
Potato salad
Time
15
Serves
6-8
Difficulty
Easy
Potato salad Fra Diavolo
Potato salad Fra Diavolo
Time
15
Serves
4
Difficulty
Easy