Insalata Di Patate Italian Potato Salad
Elevate your side dish game with this Insalata di Patate, a refreshing Italian Potato Salad that’s bursting with Mediterranean flavors. Tender yellow potatoes are tossed with a vibrant dressing of extra virgin olive oil, white wine vinegar, Dijon mustard, and garlic, offering a tangy yet smooth base. Fresh herbs like parsley and basil, along with briny capers and zesty green onions, add layers of flavor and texture that take this recipe to the next level. Perfectly versatile, this no-mayo potato salad is light, wholesome, and can be served warm, chilled, or at room temperature, making it ideal for picnics, barbecues, or simple weeknight dinners. Ready in just 35 minutes and packed with simple, natural ingredients, this Italian twist on a classic will become a go-to favorite in your kitchen! Keywords: Italian potato salad, no mayo potato salad, Mediterranean potato salad, quick side dish, healthy potato salad recipe.
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Recipe Information
Ingredients
- 900 grams Yellow potatoes
- 60 ml Extra virgin olive oil
- 30 ml White wine vinegar
- 5 ml Dijon mustard
- 1 clove Garlic clove
- 15 grams Capers
- 20 grams Fresh parsley
- 10 grams Fresh basil
- 2 stalks Green onions
- 5 grams Salt
- 2 grams Black pepper
Instructions
Wash the potatoes thoroughly and place them in a large pot. Fill the pot with enough water to cover the potatoes by about 2 cm.
Add a pinch of salt to the pot and bring the water to a boil. Reduce the heat to a simmer and cook the potatoes for 10-15 minutes, or until they are fork-tender.
While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic (use a garlic press or finely chop), salt, and black pepper. Set aside.
Finely chop the parsley and basil. Slice the green onions thinly and roughly chop the capers. Combine these ingredients in a large mixing bowl.
Once the potatoes are cooked, drain them and let them cool for 5-10 minutes. When cool enough to handle, peel off the skins (optional) and cut the potatoes into bite-sized chunks.
Add the warm potatoes to the bowl with the herbs and capers. Drizzle the dressing over the top, gently tossing to coat all the ingredients evenly.
Taste and adjust seasoning with additional salt or pepper as needed.
Allow the salad to sit for at least 15 minutes before serving to allow the flavors to meld together. Serve warm, at room temperature, or chilled.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2516 mg | 109% | |
| Total Carbohydrate | 188.0 g | 68% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 9.1 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3765 mg | 80% | |
*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.
