MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Veronica's Potato Salad
Categories: Five, Potatoes, Beef, Herbs
Yield: 6 Servings

3 md Russet potatoes; 2 1/2 lb
- total
1/4 c Olive oil; additional if
- needed
1 lb Beef hot dogs; pierced
1/4 c Chopped fresh Italian
- parsley leaves
2 tb Chopped fresh basil leaves
Salt & fresh ground pepper

Recipe courtesy of Giada De Laurentiis

Boil the potatoes whole until tender, about 10 minutes.
Drain and cool to room temperature. Peel & 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.

Yield: 6 servings

RECIPE FROM: https://www.foodnetwork.com

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