Italian Potato Salad Recipe - Delicious Recipe Ever

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Italian Potato Salad Recipe – Delicious Recipe Ever : Italian potato salad is made without mayo, unlike American potato salads, and is brighter, fresher, and more flavorful. Rather, a zesty red wine vinaigrette, crisp green beans, salty olives, and fresh cherry tomatoes abound in this simple and quick side dish.

The greatest potato salad recipes, whether they’re our Greek, Italian, or even my special recipe with mustard and dill, all have one thing in common, in my opinion. The potatoes are treated like a sponge, absorbing bold, self-assured flavors to create a delectable foundation for an abundance of fresh herbs and vegetables. Mayo actually isn’t necessary because the potatoes are creamy enough on their own. That being said, I wouldn’t blame you for putting a little garlicky Aioli on the side.

Table of Contents

Italian Potato Salad Recipe – Delicious Recipe Ever

Ingredients

For The Dressing

1 garlic clove minced
¼ cup red wine vinegar
1 teaspoon dried oregano
½ teaspoon red pepper flakes optional
Kosher salt
Black pepper
½ cup extra virgin olive oil

For The Salad

2 pounds baby potatoes halved
Kosher salt
12 ounces green beans trimmed
2 cups cherry tomatoes halved
1 small red onion or 2 small shallots, halved and thinly sliced
¾ cup pitted Castelvetrano olives halved
¼ cup coarsely chopped parsley

Instructions

Get the dressing ready. Combine the vinegar, oregano, garlic, and red pepper flakes (if using) in a small bowl. Add a generous amount of salt and pepper, around ½ teaspoon, to season. Once emulsified, pour in the olive oil and stir vigorously. Put away for the time being.

Boil the potatoes. Place a few inches of water over the potatoes in a medium-sized saucepan and place it over medium-high heat. Once the water is boiling, add a generous amount of salt. Boil for 10 to 15 minutes, or until the potatoes are readily punctured with a fork. Leaving the boiling water on the stove, use a slotted spoon to move them to a large basin to cool.

Cook the green beans in boiling water. Set up an ice bath next to your sink once it’s ready. Put the green beans in the boiling water and cook for 2 to 3 minutes, or until they are barely soft but still crunchy. Then, drain and place the beans in an ice bath to prevent them from cooking any longer.

Combine and wear. Transfer the green beans and potatoes to a large serving bowl. Incorporate the parsley, olives, tomatoes, and onions. Drizzle the salad with the dressing and toss to mix. To suit your tastes, taste and adjust the seasoning.

After resting, serve. Let the salad sit at room temperature for approximately half an hour for optimal flavor. Alternatively, let it come to room temperature before serving by covering and refrigerating it for up to two days.

ALSO SEE

Creamy Orzo With Garlic, Parmesan, And Blistered Tomatoes Recipe

Notes

In the final few minutes of cooking, add the green beans to the potatoes if you don’t have a slotted spoon. After everything has been drained, move the green beans to the ice bath using tongs.

Nutrition

Calories: 338.8kcal
Carbohydrates: 35.4g
Protein: 5.1gFat: 21g
Saturated Fat: 2.9g
Polyunsaturated Fat: 2.3g
Monounsaturated Fat: 15.1g
Sodium: 287.4mg
Potassium: 925.7mg
Fiber: 6.4g
Sugar: 5.2g
Vitamin A: 969.5IU
Vitamin C: 52.9mg
Calcium: 68.6mg
Iron: 2.7mg

Author

JASMINE GOMEZ

Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.
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