Cook the potatoes in a saucepan of boiling water for about 20 minutes or until cooked through. Drain and leave to cool. Line a large serving platter with the radicchio or lollo rosso lettuce leaves.
Slice the cooled potatoes and arrange them in layers on the lettuce-lined serving platter, together with the sliced green bell pepper, sliced Italian sausage, red onion, sun dried tomatoes and shredded fresh basil.
In a small bowl, whisk the balsamic vinegar, tomato paste, and olive oil together and season with salt and pepper. Pour the dressing over the potato salad and serve immediately.
COOK'S TIP: Any sliced Italian sausage or salami can be used in this salad. Italy is home of the salami and there are numerous varieties to choose from. Those from the south tend to be more highly spiced than those from the north of the country.
PREPRATION TIME: 50 minutes
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