Italian Idaho® Potato Salad


  • 1/4 cup white wine vinegar
  • 1 tablespoon each fresh oregano and chopped basil leaves (or 1/2 teaspoon each of dried oregano and basil)
  • 1 - 2 cloves garlic, minced
  • 3/4 cup olive or walnut oil
  • Salt and pepper to taste
  • For the salad
  • 6 medium-sized Idaho Potatoes, well scrubbed
  • 1/4 cup balsamic vinegar
  • 1/4 cup chicken or vegetable broth
  • 1 1/2 cups sliced fennel
  • 1 cup sliced red onion (soaked in cold water)
  • 1/4 cup pitted, oil-cured black or green olives
  • 3/4 pound hot Italian turkey sausage, cooked and sliced thinly
  • 6 cups washed arugula or field greens


  1. In a small mixing bowl, combine dressing ingredients and set aside.
  2. Chop potatoes into 1-inch cubes. In a large pot of boiling water, boil potatoes until tender, about 7 - 9 minutes. Drain potatoes well. Transfer potatoes to a large mixing bowl. Combine balsamic vinegar and broth in a cup; drizzle over potatoes.
  3. Add fennel, sliced red onion, olives and cooked sausage to the bowl; stir to combine.
  4. Pour dressing over mixture and stir gently to coat all ingredients with dressing. Serve salad over greens.
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Yield: 6 servings
Calories: 524
Sodium: 507 mg
Fat: 34 g
Protein: 12 g
Cholesterol: 38 mg

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