Italian Potato Salad Recipe
This Italian Potato Salad recipe combines baby potatoes, cherry tomatoes, and fresh herbs like basil and parsley for a flavorful and refreshing dish. Perfect for picnics and gatherings, this salad is enhanced with a simple dressing of extra-virgin olive oil and red wine vinegar. Enjoy the savory addition of Parmesan cheese and the briny taste of black olives. Easy to make and delicious, this Italian Potato Salad will become a favorite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 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 extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- ¼ cup fresh parsley, chopped
- ¼ cup Parmesan cheese, shaved
Instructions
- Boil the halved baby potatoes in salted water until tender, about 15 minutes. Drain and let cool.
- In a large bowl, combine the cooked potatoes, cherry tomatoes, red onion, black olives, basil leaves, and parsley.
- 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 shaved Parmesan cheese before serving.
Notes
- This salad can be served warm or at room temperature.
- Adjust the seasoning with more salt and pepper if needed.
- For a creamier texture, you can add a spoonful of mayonnaise to the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
Find it online: https://emiliarecipes.com/italian-potato-salad-recipe/