Italian Potato Salad
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Nothing says summer like a bowl of fresh, vibrant Italian Potato Salad. With tender baby potatoes, juicy cherry tomatoes, and a zesty olive oil dressing, this dish is a burst of flavors in every bite. Perfect for picnics or a light dinner, it’s a must-try!
Before You Start
- Choose the Right Potatoes: Use baby potatoes for their creamy texture and quicker cooking time. Red and yellow varieties add both color and flavor to the salad.
- Cool the Potatoes Slightly: Let the cooked potatoes cool for a few minutes before mixing. This prevents the fresh basil and other ingredients from wilting.
- Thinly Slice the Red Onion: For a milder taste and better texture, make sure to slice the red onion thinly. If you find the flavor too strong, soak the slices in cold water for about 10 minutes.
- Fresh Herbs are Key: Fresh basil and parsley add a burst of flavor that dried herbs just can’t match. Use fresh leaves for the best results.
- Balance the Dressing: Adjust the olive oil and red wine vinegar dressing to your taste. A pinch of sugar can help balance the acidity if needed.
- Chill for Better Flavor: While you can serve this salad immediately, letting it sit for a while allows the flavors to meld together beautifully. If making ahead, add the fresh herbs and cheese just before serving to maintain their vibrant taste and texture.
What Ingredients You’ll Need
- Baby Potatoes: Opt for red and yellow baby potatoes for their creamy texture and quick cooking time. If you can’t find baby potatoes, small Yukon golds work well too, just make sure you cut them uniformly.
- Cherry Tomatoes: These add a burst of sweetness and acidity. Grape tomatoes can be a great alternative if needed.
- Red Onion: Thinly slice the red onion for a mild, crisp flavor. Soak in cold water for 10 minutes to reduce sharpness if desired.
- Black Olives: Choose pitted black olives for convenience. Kalamata olives also add a nice, briny flavor.
- Fresh Basil Leaves: Fresh basil gives a fragrant, herbaceous note. In a pinch, dried basil can be used, but use half the amount.
- Extra-Virgin Olive Oil: You’ll want a good quality extra virgin olive oil. Regular olive oil can be used as a substitute.
- Red Wine Vinegar: Provides a tangy, acidic balance to the salad. Apple cider vinegar or white wine vinegar can be used if necessary.
- Parmesan Cheese: Shaved Parmesan adds a salty, nutty finish. Grated Parmesan or Pecorino Romano are great alternatives.
In a large pot, bring salted water to a boil. Add 1 ½ pounds of halved baby potatoes and cook until tender, about 15-20 minutes. Tip: Salting the water seasons the potatoes from the inside out. Check doneness with a fork; they should be easily pierced.
In a large bowl, combine the cooked potatoes, 1 cup of halved cherry tomatoes, ½ cup of thinly sliced red onion, ½ cup of halved black olives, and ¼ cup of fresh basil leaves. Tip: Allow the potatoes to cool slightly before mixing to prevent the basil and other fresh ingredients from wilting.
In a small bowl, whisk together ¼ cup of extra-virgin olive oil, 2 tablespoons of red wine vinegar, and salt and pepper to taste. Pour the dressing over the salad and toss gently to combine. Tip: Adjust the seasoning to your preference; a pinch of sugar can balance the acidity if needed. Tossing gently ensures the potatoes maintain their shape and the ingredients are evenly coated with the dressing.
Garnish the salad with ¼ cup of chopped fresh parsley and ¼ cup of shaved Parmesan cheese. Serve at room temperature or chilled. Tip: Letting the salad sit for a bit allows the flavors to meld together beautifully. If making ahead, add the fresh herbs and cheese just before serving to maintain their vibrant taste and texture.
How To Serve
This Italian Potato Salad pairs perfectly with a variety of dishes, making it a versatile addition to any meal. Here are some delicious ideas to serve with it:
Easy Grilled Chicken Breast
Oven Baked BBQ Ribs
Sausage Peppers And Onions
Baked Ziti
Frequently Asked Questions
Can I add other vegetables to this salad?
Absolutely! Feel free to add bell peppers, cucumbers, or artichoke hearts for extra flavor and texture.
Is this salad served better warm or cold?
This salad is best served at room temperature or chilled. Allowing it to sit for a bit lets the flavors meld together beautifully.
How far in advance can I make this salad?
You can make this salad up to a day in advance. For the best flavor, add the fresh basil, parsley, and Parmesan cheese just before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to mix well before serving again to redistribute the dressing.
Can I freeze this potato salad?
Freezing is not recommended as the texture of the potatoes and fresh vegetables can become mushy when thawed.
More Delicious Salads
- Tex Mex Potato Salad
- German Potato Salad
- Classic Potato Salad
- Mediterranean Potato Salad
- Garlic Herb Red Potato Salad
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Italian Potato Salad
Video
Ingredients
- 1 ½ pounds baby potatoes (red and yellow, halved)
- 1 cup cherry tomatoes (halved)
- ½ cup red onion (thinly sliced)
- ½ cup black olives (pitted and halved)
- ¼ cup fresh basil leaves
- ¼ cup olive oil (extra-virgin )
- 2 tablespoons red wine vinegar
- salt and pepper (to taste)
- ¼ cup fresh parsley (chopped)
- ¼ cup Parmesan cheese (shaved )
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large bowl, combine the cooked potatoes, cherry tomatoes, red onion, black olives, and fresh basil leaves.
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Garnish with chopped fresh parsley and shaved Parmesan cheese. Serve the salad at room temperature or chilled.
Notes
- Cool the Potatoes: Allow the potatoes to cool slightly before mixing to prevent wilting the fresh herbs.
- Adjust the Dressing: Taste and adjust the dressing to your preference; a pinch of sugar can help balance the acidity.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Mix well before serving again.
- Fresh Herbs: For the best flavor, add the fresh basil, parsley, and Parmesan cheese just before serving if making ahead.
- Variations: Feel free to add other vegetables like bell peppers or cucumbers.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
