Italian Potato Salad Insalata Di Potate
Transform your next gathering with the vibrant flavors of Italian Potato Salad (Insalata di Patate), a Mediterranean twist on a classic side dish. This refreshing recipe features tender Yukon gold potatoes, sweet cherry tomatoes, and zesty red onion, all tossed in a tangy vinaigrette made with extra virgin olive oil, red wine vinegar, Dijon mustard, and garlic. Fresh herbs like parsley and basil bring a burst of brightness, while briny capers add a savory touch. Ready in just 40 minutes, this no-mayo potato salad is as light as it is flavorful, making it the perfect choice for summer picnics, BBQs, or as a simple side to complement any meal. Serve it slightly warm or chilled, and elevate your table with this Italian-inspired crowd-pleaser!
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Recipe Information
Ingredients
- 2 lbs Yukon gold potatoes
- 1 cup Cherry tomatoes
- 1 small Red onion
- 0.25 cup Fresh parsley
- 0.25 cup Fresh basil leaves
- 0.25 cup Extra virgin olive oil
- 2 tbsp Red wine vinegar
- 1 tsp Dijon mustard
- 1 clove Garlic
- 2 tbsp Capers
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Wash the Yukon gold potatoes thoroughly. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat.
Cook the potatoes until tender when pierced with a fork, about 20-25 minutes. Drain and let them cool slightly until easy to handle.
While the potatoes are cooling, prepare the remaining ingredients. Halve the cherry tomatoes, thinly slice the red onion, and finely chop the parsley and basil leaves.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to create the dressing.
Cut the cooled potatoes into bite-sized chunks and place them in a large mixing bowl.
Add the cherry tomatoes, red onion, parsley, basil, and capers to the potatoes.
Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated.
Taste and adjust seasoning if needed. You can add more salt or vinegar to suit your preference.
Cover the salad and let it sit at room temperature for 15 minutes to allow the flavors to meld together. Alternatively, refrigerate it for a chilled version.
Serve the Italian Potato Salad as a side dish or as part of a picnic spread. Enjoy!
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 178.6 g | 65% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 15.0 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4503 mg | 96% | |
*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.
