Italian Potato Salad
This Italian potato salad has a few simple ingredient and is perfect for entertaining.
Growing up our side dish recipes consisted of fresh vegetables cooked until tender then seasoned with a few basic kitchen staples. These Simple Balsamic Green Beans and these Italian Green Beans and Potatoes are perfect examples of the traditional Italian recipes my mother used to make. These are also side dishes that I make in my home and can be made year round whether you’re using fresh or frozen ingredients.
Why You'll Love This Recipe
- It uses simple pantry staples
- Gluten-Free
- Vegetarian and vegan
- It’s equally perfect for a family dinner or a bbq
- Can be made year roundÂ
Ingredients
Potatoes – Â Red skinned potatoes are preferred as they hold their shape and don’t get mushy
Extra Virgin Olive Oil – Use your favorite good quality olive oil for the best flavor.
Red Wine Vinegar – Your favorite red wine vinegar
Salt – Use fine sea salt
Black Pepper – If you can, use fresh ground black pepper
Parsley – Flat leaf parsley works best for this recipe.
Instructions
- Scrub and place the potatoes into a large pot or dutch oven.
- Fill the pot with water that covers at least an inch above the potatoes. Then add 3 tbsp of salt into the water.
- Boil the potatoes until fork tender then drain them into a colander to slightly cool.
- Once the potatoes are cool enough to touch use a pairing knife to peel the skins off the potatoes.
- Once the potato skins are peeled, cut the potatoes into chunks and place them into a serving bowl.
- Add 1 tsp of salt, black pepper, olive oil, red wine vinegar, and parsley. Stir to combine.
- Serve warm or at room temperature.
Recipe Tips
- Peel the potatoes after they are cooked and not before to ensure they do not become mushy.
- Add the seasoning to the potato salad while it’s still warm so the potatoes easily absorb the flavoring.
Storage Tips
Store the potato salad covered in the refrigerator up to 2 days.
Italian Potato Salad
Materials
- 3 1/2 lbs Red Potatoes, whole
- 3 tbsp Sea Salt, fine For the water for the potatoes
- 5 tbsp Extra Virgin Olive Oil
- 4-6 Tbsp Red Wine Vinegar
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 tbsp Parsley, minced
Instructions
- Scrub and add the whole unpeeled potatoes to a large dutch oven or pot.
- Fill the pot of potatoes with water that covers at least 1-inch above the potatoes and add 3 tbsp of salt to the water.
- Bring the pot to a boil and cook the potatoes until they are just fork tender about 40 minutes.
- Drain the potatoes and cool enough to handle. You still want them pretty warm.
- Using a knife remove the skins from the potatoes. Then cut the potatoes into bite size pieces and place into a large bowl.
- Add the olive oil, red wine vinegar, 1 tsp of salt, black pepper, and the minced parsley to the potatoes. Stir and adjust for any seasoning.
- Serve warm or at room temperature.
Notes
Nutrition
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