Recipes : Veronica's Potato Salad : Food Network

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Veronica's Potato Salad
Recipe courtesy Giada De Laurentiis

Ingredients
3 medium russet potatoes (about 2 1/2 pounds total)
1/4 cup olive oil, plus additional olive oil, if necessary
1 pound good-quality hot dogs, pierced
1/4 cup chopped fresh Italian parsley leaves
2 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper

Directions
Boil the potatoes whole until tender, about 10
minutes. Drain and cool to room temperature. Peel and cut potatoes into bite-size
pieces, discarding potato skins.

Put the hot dogs into a hot grill pan and cook until golden brown, about 10
minutes. Cool the hot dogs to room temperature, then cut them crosswise into
bite-size pieces.

Toss the potatoes, parsley, basil, and olive oil in a large bowl. Season the
potato salad with salt and pepper, to taste. Add the hot dogs to the salad and
toss. Season to taste, adding additional olive oil if the salad seems too dry.
Serve the salad at room temperature.