This Italian Potato Salad is a refreshing alternative to traditional potato salads made with mayonnaise. It features vibrant flavors of basil, olive oil, and white wine vinegar, making it a perfect dish for summer picnics or as a side at family barbecues.
The recipe uses simple ingredients and is very easy to prepare, requiring just a few steps. Whether you're looking for something light and flavorful to complement your main dish or need a tasty addition to your meal rotation, this Italian Potato Salad is sure to impress.
Table of Contents
Why This Recipe Works
This recipe stands out because it swaps the heavy, creamy dressings often found in potato salads for a lighter, more vibrant olive oil and vinegar base. This not only makes the dish lighter and more suitable for warm weather but also reduces the risk of spoilage when served outdoors. The use of fresh basil and crisp red onions adds a burst of freshness that elevates the flavors, making it far more appealing than its mayo-laden counterparts. Additionally, the simplicity of the ingredients allows the natural flavors of the potatoes to shine, complemented by the tanginess of the vinegar and the rich fruitiness of the olive oil.
Moreover, this Italian Potato Salad is incredibly versatile and forgiving. It can be adapted to include whatever fresh herbs or additional vegetables you have on hand, such as olives or capers, allowing you to tweak the flavor to suit your taste or to use up leftovers in the fridge. The fact that it's best served chilled means you can prepare it ahead of time, making it the perfect choice for busy days or for preparing food for gatherings. Each bite offers a harmonious blend of flavors that are robust yet not overpowering, making it a reliable side dish that pairs wonderfully with a variety of main courses.
Ingredients
Potatoes: Use waxy potatoes like Yukon Gold for best results. They hold their shape well when cooked. Substitute with red potatoes if necessary.
Olive Oil: Extra virgin olive oil gives a rich, fruity flavor. Canola oil can be used as a lighter alternative.
Red Onions: Adds a crisp, sharp taste. Substitute with shallots for a milder flavor.
Fresh Basil: Brings a fresh, aromatic touch to the salad. If basil is unavailable, try fresh parsley.
White Wine Vinegar: Provides a bright acidity. Apple cider vinegar is a good substitute that also adds a hint of sweetness.
Tips
- Ensure the potatoes are cooked just until tender to avoid a mushy salad.
- Dress the potatoes while they're still warm to help them absorb the flavors better.
- Chill the salad for at least an hour before serving to enhance the flavors.
- Add ingredients like olives or sun-dried tomatoes for extra texture and taste.
- Taste and adjust the seasoning with salt and pepper just before serving.
How to Serve
Italian Potato Salad is a versatile dish that complements many main courses. It's perfect for summer picnics, as it doesn't require mayonnaise, making it safer for outdoor gatherings. Serve it alongside grilled meats or seafood for a delightful meal.
- Pair it with grilled chicken and a side of mixed greens for a complete meal.
- Serve it as part of a buffet with other salads and cold dishes at a family gathering.
- Offer it with a variety of Italian cured meats and cheeses for a picnic or casual lunch.
Similar Recipes
Italian Potato Salad
Ingredients
- Place the potatoes in a large pot and cover with salted water. Bring to a boil then reduce the heat and simmer until potatoes are tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly. Transfer to a large bowl.
- In a small bowl whisk together the olive oil, white wine vinegar, garlic, salt, and pepper.
- Pour the dressing over the warm potatoes add the red onions and basil, and toss gently to combine.
- Adjust seasoning as needed and chill in the refrigerator for at least 1 hour before serving.
- Garnish with additional basil leaves just before serving.
Instructions
- 2 pounds Yukon Gold potatoes, scrubbed and cut into chunks
- ¼ cup extra virgin olive oil
- ¼ cup white wine vinegar
- ½ red onion, thinly sliced
- ¼ cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Optional add-ins: olives, capers, sun-dried tomatoes
Notes
• Dress the potatoes while they're still warm to help them absorb the flavors better.
• Chill the salad for at least an hour before serving to enhance the flavors.
• Add ingredients like olives or sun-dried tomatoes for extra texture and taste.
• Taste and adjust the seasoning with salt and pepper just before serving.