Italian Potato Salad
Potato salad can be boring. Not this one! Think, Italian antipasto meets picnic favorite in the freshest, brightest way. It’s a no-mayo, herby, olive oil–dressed potato salad that actually tastes like summer. Good for you, easy to make, and guaranteed to impress.
Servings: 6
Calories: 211kcal
Ingredients
- 1 ½ pounds baby potatoes red and yellow, halved
- 1 cup cherry tomatoes halved
- ½ cup red onion thinly sliced
- ½ cup black olives pitted and halved
- ¼ cup fresh basil leaves
- ¼ cup olive oil extra-virgin
- 2 tablespoons red wine vinegar
- salt and pepper to taste
- ¼ cup fresh parsley chopped
- ¼ cup Parmesan cheese shaved
Instructions
- In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large bowl, combine the cooked potatoes, cherry tomatoes, red onion, black olives, and fresh basil leaves.
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Garnish with chopped fresh parsley and shaved Parmesan cheese. Serve the salad at room temperature or chilled.
Video
Notes
- No baby potatoes? Use Yukon Golds or another waxy variety, just cut them evenly.
- Too tangy? A small pinch of sugar in the dressing balances the acidity perfectly.
- Make ahead magic: Let the flavors sit and mingle, but add the herbs and cheese just before serving for the best texture.
- Customize it: Swap olives for capers, add cucumbers, or toss in artichoke hearts. It’s a forgiving recipe.
Nutrition
Serving: 1serving | Calories: 211kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 254mg | Potassium: 578mg | Fiber: 3g | Sugar: 2g | Vitamin A: 464IU | Vitamin C: 33mg | Calcium: 80mg | Iron: 1mg
