Description
Learn how to make a vibrant Italian Potato Salad that's perfect for summer barbecues, picnics, or as a flavorful side dish. This recipe combines boiled potatoes with a zesty vinaigrette, fresh herbs, and classic Italian flavors. With no mayonnaise, it's a lighter, healthier alternative to traditional potato salads. Simple to prepare and bursting with flavor!
Ingredients
- Baby potatoes
- Red onion
- Cherry tomatoes
- Black olives
- Capers
- Fresh basil
- Fresh parsley
- Olive oil
- Red wine vinegar
- Dijon mustard
- Garlic
- Salt
- Black pepper
Instructions
- Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- Slice the potatoes in half and place them in a large bowl.
- Add sliced red onion, halved cherry tomatoes, black olives, capers, and chopped fresh herbs (basil and parsley) to the bowl with the potatoes.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the vinaigrette.
- Pour the vinaigrette over the potato mixture and toss gently to coat.
- Serve immediately or chill in the refrigerator for a few hours to let the flavors meld.
Notes
- For extra flavor, add a sprinkle of grated Parmesan cheese or a handful of arugula before serving.
- This salad is best served at room temperature or slightly chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 350mg