4 large potatoes, peeled and cubed
1 large sweet onion, sliced
1 cup mixed color bell peppers, chopped
1/4 cup extra virgin olive oil (EVOO)
2 tbsp. red wine vinegar (sherry preferred)
1 tbsp. sherry wine vinegar
1/4 cup chopped green pickled peppers
1 tsp. red pepper flakes
salt and pepper, to taste
2 cloves garlic, minced
1/2 cup chopped sweet onion
6 slices bacon, cooked and crumbled (optional)
fresh parsley, chopped (optional)
fresh basil, chopped (optional)
fresh oregano, chopped (optional)

In a large pot, cover the potatoes with water and bring to a boil over high heat. Reduce the heat to medium and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly.

While the potatoes are cooling, combine the olive oil, red wine vinegar, sherry wine vinegar, red pepper flakes, salt, and pepper in a small bowl. Stir well to emulsify the dressing.

Add the chopped bell peppers, sweet onion, and green pickled peppers to the bowl with the cooled potatoes. Pour the dressing over the vegetables and gently toss to coat. Allow the potatoes to absorb the dressing for about 5 minutes before proceeding.

In a small saucepan, heat the olive oil over low heat. Once heated, carefully add the minced garlic and chopped onion to the hot oil, allowing them to infuse the oil with their flavors without burning or caramelizing. Set aside once they have released their essence.

Add the garlicky olive oil mixture to the potato mixture and gently stir to combine. If desired, sprinkle a small amount of chopped parsley, basil, and oregano over the top of the salad.

To prepare the optional bacon variation, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the pan, crumble it, and set aside. Leave the grease in the skillet and sauté the Italian seasonings (basil and oregano) for a few seconds until fragrant. Then, pour the residual bacon fat along with any browned bits over the potato mixture. Toss to combine and adjust the seasoning as needed.

Serve the Italian potato salad at room temperature or chilled, depending on preference. For best flavor, allow the salad to sit for about 30 minutes to meld the flavors together. The salad keeps refrigerated for up to 3 days.

Makes about 8 servings.

Submitted by: Belle