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Potato Salad Torino

8C redskin potatoes, cubed
Salted water
C each: diced yellow onion, diced red onion
C each: diced green pepper, diced red pepper
C balsamic vinegar
C white wine vinegar
6 cloves garlic
3T dried parsley
2T each: dried oregano, dried basil
1 tsp salt
1C olive oil
C mayonnaise
C sour cream

Food processor
8 quart stock pot
Mixing bowls

  1. Place diced potatoes in stock pot and cover in salted water. Bring to a low boil over medium-high heat, reduce to simmer and allow to cook for 8 minutes.
  2. Immediately drain the potatoes and lightly rinse with cold water to stop further cooking. Allow to drain, then place in the mixing bowl.
  3. Add the onions and peppers, lightly tossing to combine. Set aside.
  4. In the food processor, mince the garlic with the parsley, salt, basil and oregano. Add both vinegars and process until smooth.
  5. With the processor running, emulsify the olive oil into the vinegar base until smooth.
  6. Pour the emulsified dressing into a bowl. Add the mayonnaise and sour cream, whisking until smooth and creamy.
  7. Pour the finished dressing over the potato mixture, folding all ingredients until coated. Serve immediately or chill for service.

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