italian potato salad

Italian Potato Salad

Looking for a refreshing salad with an Italian twist? Our Italian potato salad is just what you need! Bursting with Mediterranean flavors, this dish is a delightful departure from the traditional potato salad. Whether you’re planning a picnic, a barbecue, or just a cozy family dinner, this recipe is sure to impress.

Why You’ll Love This Italian Potato Salad:

  • Vibrant Mediterranean flavors
  • Simple ingredients
  • Perfect for picnics, barbecues, or as a side dish

Ingredients You’ll Need:

  • 2 pounds (about 900g) baby potatoes, halved
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (20g) fresh basil, chopped
  • 1/4 cup (25g) sun-dried tomatoes, chopped
  • Salt and pepper to taste

How to Make Italian Potato Salad:

  1. Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, chopped parsley, chopped basil, and chopped sun-dried tomatoes.
  3. Place the boiled potatoes in a large mixing bowl. Pour the dressing over the potatoes and gently toss until well-coated.
  4. Season with salt and pepper to taste.
  5. Serve the potato salad immediately or refrigerate for a few hours to allow the flavors to meld together.

Variations and Tips:

  • Add grilled vegetables like zucchini or bell peppers for extra flavor.
  • Sprinkle with crumbled feta cheese or grated Parmesan for a cheesy twist.
  • For a lighter version, use Greek yogurt instead of olive oil for the dressing.

How to Store Italian Potato Salad:

  • Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days.

Italian Potato Salad

Recipe by Rose HernandezCourse: Side DishCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

200

kcal

Ingredients

  • 2 pounds (about 900g) baby potatoes, halved

  • 1/4 cup (60ml) extra virgin olive oil

  • 2 tablespoons red wine vinegar

  • 2 cloves garlic, minced

  • 1/4 cup (15g) fresh parsley, chopped

  • 1/4 cup (20g) fresh basil, chopped

  • 1/4 cup (25g) sun-dried tomatoes, chopped

  • Salt and pepper to taste

Directions

  • Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
  • In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, chopped parsley, chopped basil, and chopped sun-dried tomatoes.
  • Place the boiled potatoes in a large mixing bowl. Pour the dressing over the potatoes and gently toss until well coated.
  • Season with salt and pepper to taste.
  • Serve the potato salad immediately or refrigerate for a few hours to allow the flavors to meld together.

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