Description
Summer sunshine meets Mediterranean charm in this Italian Potato Salad, blending crisp vegetables and herb-infused potatoes. Zesty herbs, tangy vinaigrette, and simple ingredients create a fresh side dish that transports you straight to an Italian coastal kitchen.
Ingredients
Scale
Main Ingredients:
- 1 1/2 pounds (0.68 kg) baby potatoes (red and yellow), halved
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, pitted and halved
Herbs and Cheese:
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, shaved
Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Submerge halved baby potatoes in a generously salted water bath, simmering until fork-tender, approximately 15 minutes. Carefully drain and allow potatoes to cool to room temperature.
- Transfer cooled potatoes into a spacious mixing vessel, creating a vibrant canvas for additional ingredients.
- Introduce halved cherry tomatoes, thinly sliced red onion, pitted black olives, torn fresh basil leaves, and chopped parsley into the potato mixture.
- Craft a zesty vinaigrette by vigorously whisking extra-virgin olive oil with robust red wine vinegar, seasoning with sea salt and freshly cracked black pepper.
- Cascade the aromatic dressing over the vegetable medley, gently folding ingredients to ensure even distribution without crushing delicate components.
- Elevate the presentation by delicately scattering shaved Parmesan cheese across the surface, creating a luxurious finishing touch.
- Allow the salad to rest momentarily, permitting flavors to meld and intensify before serving at ambient temperature.
Notes
- Salt the water generously to enhance the flavor and ensure potatoes are seasoned from within during boiling.
- Chop basil and parsley just before mixing to preserve their vibrant color and intense aromatic qualities.
- Whisk vinaigrette ingredients thoroughly to create a smooth, well-emulsified dressing that coats ingredients evenly.
- Let the salad sit for 15-20 minutes before serving to allow flavors to meld and develop a more complex taste profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg