Warm Potato Salad with Italian Dressing
Elevate your side dish game with this irresistible Warm Potato Salad with Italian Dressing, a flavorful twist on a classic favorite. Featuring tender, buttery baby potatoes tossed with vibrant cherry tomatoes, sharp red onion, and a medley of fresh parsley, this dish is brought to life with a zesty homemade Italian dressing made from olive oil, red wine vinegar, Dijon mustard, and a hint of honey. The dressing seeps into the warm potatoes, infusing every bite with its tangy-sweet, herby goodness. Ready in just 35 minutes, this versatile salad can be topped with grated Parmesan for an extra layer of richness and is perfect for serving as a warm side dish at family dinners, picnics, or potlucks. Bursting with fresh ingredients and bold flavors, this warm potato salad is a crowd-pleaser that proves simple can be sensational.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 1 tablespoon Salt
- 1 cup Cherry tomatoes
- 1 small Red onion
- 0.25 cup Fresh parsley
- 0.25 cup Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 unit Garlic clove (minced)
- 1 teaspoon Honey
- 1 teaspoon Dried oregano
- 0.25 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional, grated)
Instructions
Start by washing the baby potatoes thoroughly. Cut them in half if they are large; otherwise, you can leave them whole.
Place the potatoes in a large pot and cover them with water. Add 1 tablespoon of salt to the water, then bring it to a boil.
Reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender. Be careful not to overcook them; they should hold their shape.
While the potatoes are cooking, prepare the vegetables and the dressing. Halve the cherry tomatoes, finely slice the red onion, and chop the fresh parsley.
In a small mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, dried oregano, and black pepper to create the Italian dressing.
Once the potatoes are cooked, drain them well and transfer them to a large mixing bowl while still warm.
Add the halved cherry tomatoes, sliced red onion, and chopped parsley to the bowl with the potatoes.
Pour the dressing over the warm potatoes and vegetables, tossing gently to ensure everything is coated evenly.
If desired, sprinkle the grated Parmesan cheese on top for added flavor.
Serve the potato salad warm as a side dish or light meal. Enjoy!
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 4.8 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1132 mg | 24% | |
*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.
