Potato Salad Fra Diavolo
Spice up your classic side dish game with Potato Salad Fra Diavolo, a bold and zesty twist on traditional potato salad that’s sure to impress. Featuring tender baby red potatoes tossed with a fiery garlic and crushed red pepper-infused olive oil, this dish is perfectly balanced with juicy cherry tomatoes, fragrant basil, and fresh parsley. A drizzle of tangy red wine vinegar and a hint of lemon zest brighten the flavors, while optional Parmesan cheese lends a savory finish. Ready in just 35 minutes and easily customizable, this vibrant salad can be served chilled or at room temperature, making it an ideal choice for barbecues, potlucks, or weeknight dinners. Optimize your potato salad recipe repertoire with this flavorful and spicy Mediterranean-inspired creation!
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Recipe Information
Ingredients
- 2 pounds Baby red potatoes
- 3 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 teaspoon Crushed red pepper flakes
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 2 tablespoons Red wine vinegar
- 1 teaspoon Kosher salt
- 0.5 teaspoon Fresh ground black pepper
- 1 teaspoon Lemon zest
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Wash the baby red potatoes thoroughly and cut them into bite-sized pieces.
Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for 12-15 minutes or until the potatoes are fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooling, heat the olive oil in a small skillet over medium heat.
Add the minced garlic and crushed red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic. Remove from heat and allow the mixture to cool slightly.
In a large mixing bowl, combine the cooked potatoes, cherry tomatoes, parsley, and basil.
Pour the garlic and red pepper oil over the potato mixture. Add the red wine vinegar, kosher salt, black pepper, and lemon zest. Toss gently to coat.
Taste and adjust seasoning as needed, adding more salt or vinegar depending on your preference.
If desired, sprinkle grated Parmesan cheese over the potato salad for added depth of flavor.
Refrigerate the potato salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with additional parsley or basil if desired.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1602 mg | 70% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 15.0 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 823 mg | 63% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4711 mg | 100% | |
*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.
