Creamy Italian Potato Salad
Elevate your next side dish with this Creamy Italian Potato Salad, a fresh and zesty twist on the classic favorite. Featuring tender Yukon Gold potatoes coated in a luscious dressing of mayonnaise, sour cream, and tangy red wine vinegar, this recipe is a symphony of bold Italian flavors. Accented with fragrant fresh parsley and basil, crunchy red onion, sweet cherry tomatoes, and a hint of Parmesan cheese, each bite offers a perfect balance of creamy and savory. Quick to prep and easy to make, this crowd-pleasing potato salad is perfect for picnics, potlucks, or as a standout companion to your favorite grilled dishes. Serve it chilled or at room temperature for a vibrant and flavorful addition to any table.
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 2 tsp Salt
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tbsp Red wine vinegar
- 2 tbsp Olive oil
- 1 tbsp Dijon mustard
- 1 clove Garlic, minced
- 2 tbsp Fresh parsley, finely chopped
- 2 tbsp Fresh basil, finely chopped
- 0.25 cup Red onion, finely diced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Parmesan cheese, grated
- 0.5 tsp Black pepper
Instructions
Wash and peel the Yukon Gold potatoes. Cut them into bite-sized cubes, approximately 1-inch pieces.
Place the potatoes into a large pot and cover with cold water. Add 1 teaspoon of salt to the pot.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, about 12–15 minutes.
While the potatoes are cooking, prepare the dressing by combining mayonnaise, sour cream, red wine vinegar, olive oil, Dijon mustard, and minced garlic in a small mixing bowl. Whisk until smooth. Add 1 tablespoon of parsley, 1 tablespoon of basil, and black pepper. Taste and adjust seasoning if needed.
Once the potatoes are cooked, drain them thoroughly and allow them to cool slightly, about 10 minutes.
In a large mixing bowl, combine the cooked and slightly cooled potatoes, red onion, cherry tomatoes, and Parmesan cheese.
Pour the prepared dressing over the potato mixture and gently toss to combine, ensuring all pieces are coated evenly.
Garnish with the remaining parsley and basil. Optionally, sprinkle additional Parmesan cheese on top for added flavor.
Chill the potato salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve cold or at room temperature and enjoy!
Nutrition Facts
Calories |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 5795 mg | 252% | |
| Total Carbohydrate | 199.5 g | 73% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 16.1 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4345 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
