Nana’s Italian Potato Salad

I’ve been eating this potato salad practically since birth!  I prefer it over the mayonnaise-based potato salads as it is much healthier and flavorful.  The only thing different I did than my Nana is that I added some sliced Napa cabbage because I had a little bit leftover and needed to use it up.  It was a pleasant little addition!

Ingredients

5 large potatoes, cooked fork tender (Depending on how many you will feed, estimate about one potato per person and adjust other ingredients accordingly)
5 cloves garlic, minced
1 bell pepper, sliced
1/2 cup fresh basil
1/2 cup Napa cabbage (optional)
1 tomato, sliced (optional)
1/2 cup olive oil
1/3 cup red wine vinegar
Salt/pepper

Method

Let potatoes cool a little bit then in a large bowl, mix together with all of the other ingredients.  Cover and chill in refrigerator for at least 30 min (the longer it stays, the more flavorful it will be so this can be done the day before).  You may need to add a little more olive oil/vinegar as the potatoes will absorb some of it while in fridge. 

This can be served with pretty much anything- burgers, chicken, ribs… or just as is.