Potato Salad the Italian Way

This is a small batch potato salad I make often.  Make sure you rub the dried oregano between your fingers to release its flavor before adding it to the mayonnaise mixture. For my American friends, Best Foods mayonnaise is the same as Hellman’s; do not use any other brand or you will not achieve the same results. Depending on the type of potatoes you are using you may need a bit more of the mayonnaise.

INGREDIENTS

1 pound peeled diced potatoes

2 teaspoon GF chicken bouillon granules

2 ounces GF sweet capocollo, chopped

1/4 cup Hellman’s mayonnaise, plus more if needed

1/4 cup finely diced celery

2 tablespoons finely diced red onion

1 tablespoon white wine vinegar

1 teaspoon old fashioned grainy mustard

1/4 teaspoon dried oregano

Dash garlic powder

DIRECTIONS

Place the potatoes in a pot and cover with water, add the chicken bouillon granules and bring to a boil over medium-high heat; continue to boil until just tender. (The cook time will depend on the type of potato you are using, do not overcook the potatoes as they will fall apart when mixing with the mayonnaise mixture).

Drain the cooked potatoes and set aside until they are at room temperature.

In the meantime whisk together the mayonnaise, celery, onion, vinegar, mustard, oregano and garlic powder in a large bowl.

Gently mix in the potatoes and capocollo making sure all is coated.

Refrigerate a couple of hours to allow the flavours to meld; the longer this sits the more flavourful it becomes.

If the potato salad has absorbed most of the mayonnaise after it has been refrigerated, add a bit more until it is as creamy as you like.

Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.