Red russet potatoes seasoned with white scallion, celery, and gaeta olives. Add a fourth of July touch with red hot cherry slices.

Tips: As an alternate for white balsamic, you can use red wine vinegar. If you do not prefer hot peppers, substitute with sweet cherry pepper slices.

Ingredients:

8-10 red russet potatoes
½ cup extra virgin olive oil
2 cloves garlic (finely minced)
1 large white scallion- (diced)
1 celery stalk with leaves-(diced)
½ cup gaeta olives
½ tsp. imported Italian oregano
½ tsp. dry basil flakes
½ tsp. dry parsley flakes
¼ cup white balsamic vinegar
½ cup of hot cherry vinegar pepper slices
½ tsp. salt

Preparing the Potatoes

Bring water to boil and cook potatoes for 40-45 minutes. Set aside to cool. Begin to slice round shape 1/8 inch thick and place into large platter.

Seasoning the Potato Salad

Add extra virgin olive oil, salt, basil and parsley flakes. Add diced celery, scallion, minced garlic and olives. Splash with white balsamic vinegar and garnish with hot cherry pepper slices.