My neighbour gave me this recipe for a delicious and simple potato salad, with a twist. It calls for sott’aceti, which literally translates to ‘under vinegar,’ and is a mix of pickled cauliflower, carrots, onions, celery, gherkins, olives and red peppers. At the grocery store they’d be called ‘Pickled Italian Style Vegetables.’ I use the Unico brand, but it doesn’t matter, and you have the choice of hot or mild. One of these days, I will try this recipe with variations on the pickled theme, but it’s just so good the way it is.

Ingredients:
-8 Yukon Gold potatoes (or at least one per person, depending on size)
-1/4 cup olive oil. to taste
-a 750 mL jar Pickled Italian Style Vegetables, chopped, reserve liquid
-fresh chopped chives, to taste
-salt and pepper, to taste

Clean and cut potatoes into 2 inch cubes (about 8 cubes per half potato). Boil in salted water until fork tender. Drain. In bowl combine potatoes, fresh chives, olive oil, salt and pepper. Chop pickled vegetables and add to bowl, along with about 1 cup of the liquid from the jar. This acts as the acid part of the salad dressing. A lot of this recipe is about your taste preferences, so feel free to add things gradually, especially the oil, pickled vegetables and liquid from the vegetables, and taste it as you go along.