Italian Potato Salad
Bright, zesty, and bursting with Mediterranean flavors, this Italian Potato Salad elevates the humble potato to irresistible new heights. Made with tender russet potatoes, juicy cherry tomatoes, crisp red onions, and briny green olives, this dish is a refreshing alternative to the classic mayo-based potato salad. Tossed in a tangy homemade vinaigrette of extra virgin olive oil, red wine vinegar, Dijon mustard, and aromatic garlic, every bite is a flavorful celebration. Perfect for picnics, potlucks, or as a side dish for your favorite grilled mains, this salad is best served warm or at room temperature, allowing the vibrant ingredients to truly shine. With minimal prep time and maximum taste, this Italian Potato Salad is a must-try recipe for fans of fresh, hearty, and healthy fare.
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Recipe Information
Ingredients
- 2 pounds russet potatoes
- 1 cup cherry tomatoes
- 0.5 cup red onion
- 0.5 cup green olives (pitted and sliced)
- 0.25 cup fresh parsley (chopped)
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and peel the russet potatoes, then cut them into 1-inch cubes.
Place the potato cubes in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat.
Reduce the heat to medium and simmer the potatoes for 12-15 minutes or until they are fork-tender. Be careful not to overcook them to prevent them from becoming mushy.
While the potatoes are cooking, prepare the vegetables. Halve the cherry tomatoes, thinly slice the red onion, and chop the fresh parsley. Set them aside.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper to create the vinaigrette.
Once the potatoes are cooked, drain them and let them cool slightly in the colander for about 10 minutes.
Transfer the warm potatoes to a large mixing bowl. Add the cherry tomatoes, red onion, green olives, and chopped parsley.
Pour the vinaigrette over the potato mixture and gently toss everything together until the potatoes and vegetables are evenly coated.
Taste and adjust seasoning with more salt and pepper if needed. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
Serve the Italian Potato Salad warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 908 mg | 19% | |
*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.
