Super Italian Potato Salad Recipe: An alternative flavor that is bright, fresh, and briny is used in place of the rich mayonnaise that is traditionally used in the making of Italian potato salad. Additionally, traditional Mediterranean ingredients are utilized.
Super Italian Potato Salad Recipe
In spite of the fact that it tastes great when it is served only a few minutes after it has been prepared, the flavors are much more delightful if you allow the salad to marinate for a few hours before serving it.
Ingredients
- 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
- 2 pounds baby potatoes halved
- 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
Bring the dressing to a boil. Take a small bowl and combine the garlic, vinegar, oregano, and red pepper flakes (if you are using them) by whisking them together. Add a generous amount of salt and pepper, around half a teaspoon, to the dish. Apply the olive oil while aggressively stirring the mixture until it becomes emulsified. Save for the time being.
Potatoes should be cooked. Place the potatoes in a saucepan of medium size, cover them with a couple of inches of water, and place the saucepan over medium-high heat. A generous amount of salt should be added once the water has reached a boil. For ten to fifteen minutes, bring the potatoes to a boil until they can be readily pierced with a fork. While you leave the water that is boiling on the stove, transfer the ingredients to a big bowl using a slotted spoon so that they can cool.
Bring the green beans to a boil. Your sink should be placed adjacent to an ice bath that you have prepared. Approximately two to three minutes after being dropped into the boiling water, the green beans should be just soft but still sharp. After this time, they should be drained and transferred to the ice bath to prevent them from continuing to cook.
Then, mix and apply. Place the green beans and potatoes in a big bowl that is intended for serving. Make sure to include the parsley, tomatoes, onions, and olives. After pouring the dressing over the salad, give it a light toss to incorporate the ingredients. The seasoning should be tasted and adjusted to your preference.
Also See:
After resting, serve. Permit the salad to sit at room temperature for around half an hour to achieve the finest possible flavor. Alternately, you can bring it to room temperature before serving it by covering it and putting it in the refrigerator for up to two days.
Nutrition
- Calories:Â 338.8kcalC
- arbohydrates:Â 35.4g
- Protein:Â 5.1g
- Fat:Â 21g
- Saturated Fat:Â 2.9g
- Polyunsaturated Fat:Â 2.3g
- Monounsaturated Fat:Â 15.1g
- Sodium:Â 287.4mg
- Potassium:Â 925.7mg
- Fiber:Â 6.4g
- Sugar:Â 5.2g
- Vitamin A:Â 969.5IU
- Vitamin C:Â 52.9mg
- Calcium:Â 68.6mg
- Iron:Â 2.7mg
