Italian Potato Salad Recipe
User Reviews
4.9
Italian Potato Salad Recipe
Description
The Italian Potato Salad Recipe centers on steaming red potatoes until tender, allowing them to retain a firm yet creamy texture. These potatoes are dressed with a mixture of garlic paste, olive oil, red wine vinegar, and black pepper, creating a tangy and aromatic base. Fresh cherry tomatoes and red onions add brightness, while basil offers an herbaceous touch. Optional black olives and salami slices contribute a salty, savory depth, complementing the mild potatoes. Tossing everything together and chilling enhances the flavors as they meld.
The salad yields a balance of creamy potato bites with the crispness of fresh vegetables and the savory complexity from cured meats and olives if added. The preparation uses steaming rather than boiling, which helps preserve the potatoes' structure. This salad works well as a side dish alongside grilled meats or as part of a light lunch.
Preparing the salad up to two days in advance is possible. However, note that refrigeration causes the olive oil dressing to solidify; removing the salad from the fridge about an hour before serving allows the dressing to re-liquefy, restoring the salad's original texture and flavor.
Ingredients
- 2 ½ lb red potato cut into 1-inch chunks (8 cups, small, skinned
- 1 clove garlic minced
- 2 teaspoons kosher salt divided, coarse
- ⅓ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- ¼ teaspoon black pepper plus more to taste, freshly ground
- 1 cup cherry tomato cut in half
- ½ cup black olives optional, sliced, pitted, Italian
- 2 ounces salami optional, thinly sliced
- ½ cup red onion thinly sliced
- ½ cup basil finely chopped, fresh leaves
Instructions
- Bring an inch of water to a boil in a saucepan fitted with a steamer basket. Add potatoes, cover, and steam until the potatoes are tender when pierced with a fork, 12 to 15 minutes.
- Meanwhile, sprinkle ½ teaspoon salt over the minced garlic and mash with the side of a chef’s knife until a paste forms.
- Scrape the garlic paste into a large bowl. Add the remaining 1 ½ teaspoon salt, oil, vinegar, and pepper.
- Add the potatoes to the dressing and toss to coat. Let cool in the dressing, tossing occasionally until about room temperature.
- Add the tomatoes, olives (if using), Salami (if using), red onion, and basil.
- Toss the potatoes with the veggies, salami, and basil to combine. Season with additional pepper to taste if desired. Serve room temperature or chilled.
Notes
- For best texture, steam potatoes until just tender rather than boil.
- The olive oil dressing may solidify in the refrigerator; bring the salad to room temperature about an hour before serving to re-liquefy the dressing.
- This salad can be made up to two days ahead, allowing flavors to develop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9cups
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 204kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 5mg | 2% |
| Sodium | 801mg | 33% |
| Potassium | 657mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 16mg | 18% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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