Italian Potato Salad

After interviewing chef Joseph Rosolen, I learned a little nugget of information that caught my attention: “A few years later, he recognized that busy people needed a fast, convenient way to have delicious, healthy food delivered to them, and in 2006, Online Vegetarian Deli was born.”

Yes, that’s right—in New Jersey you’ll find a delivery service that specializes in healthy vegan and vegetarian meals, with menus updated weekly. This week’s offerings include a seitan cutlet sandwich, broccoli rabe over pasta, black-bean and winter squash stew, and vegan mac and cheese, to name just a few items on the all-vegan list. Why don’t they have services like this everywhere?

Since I don’t live in Jersey, I decided to try out one of the recipes that Joe shared with us, an Italian potato salad. The key to success with such a simple dish is using the best ingredients available—so if it didn’t turn out, I’d only have myself to blame, not Joe. To add just a little more to the salad, I left the skin of the potatoes on and garnished with just a few capers. The result was a simple yet flavorful dish, largely because of the high-quality olive oil I used.