When thinking about a fresh summer dish, **Italian Potato Salad** always springs to mind. This salad is vibrant, filled with creamy baby gold potatoes and juicy grape tomatoes, making it an ideal side for any casual meal.
Italian Potato Salad addresses issues like bland dressing, uneven potatoes, and lack of Italian flair, offering clear tips for emulsifying dressing, proper texture, and timing.
I’ve had my share of cooking mishaps, like the time I boiled my potatoes a bit too long, but practice makes it easier. This recipe helps avoid that; it’s quick and requires just a little prep before you can serve it. You won’t have to wrestle with heavy dressings or tricky flavors here.
What I love is how fast it comes together, prep only takes about 10 minutes, and you can whip it up in 30 minutes total. The warm potatoes soak in all the flavors beautifully, making every bite satisfying and tasty. If you want something easy to prepare alongside your main dish, this Italian Potato Salad fits the bill.
If you’re on the hunt for a hearty soup to pair with this salad, check out my Leek and Mushroom Soup!
Table of contents
Why You Will Love This Recipe
- Fresh and Flavorful Ingredients , The combination of grape tomatoes and olives adds a burst of freshness and saltiness that’s a hallmark of Italian cuisine. Pairing these with herbs like basil and oregano adds layers of vibrant taste.
- Comforting Texture , Baby gold potatoes create a creamy base that’s tender yet holds up well against the dressing. This texture makes each bite satisfying, especially when you tear the potatoes into pieces before mixing.
- Quick and Easy Preparation , With just 10 minutes of prep and 30 minutes of cooking, this salad is a straightforward option for busy weeknights or casual get-togethers, allowing you to enjoy more time with loved ones and less in the kitchen.
- Memorable Side Dish , This Italian potato salad is an ideal companion for a range of meals, from grilled meats to simple sandwiches, adding a colorful and hearty touch that’s sure to resonate at any table.
Italian Potato Salad with Tomatoes
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
A chilled Italian-style potato salad with tomatoes, pimento-stuffed olives, fresh basil and oregano, dressed in a tangy red wine vinaigrette.
Ingredients
- 1 pound (450g) baby gold potatoes, firm with no sprouts
- 1 small (approximately 100g) shallot, finely diced
- 3 tablespoons (45ml) extra-virgin olive oil, high-quality
- 2 tablespoons (30ml) red wine vinegar, good-quality
- 1 tablespoon (15g) Dijon mustard
- 11/2 teaspoon (5g) honey or sugar
- Kosher salt and freshly ground black pepper, to taste
- 1/41/2 teaspoon (1g) crushed red pepper flakes, adjust to preference
- 1 cup (150g) grape tomatoes, halved
- 1/3 cup (50g) pimento-stuffed manzanilla olives, halved
- 2 tablespoons (30g) fresh basil leaves, chopped
- 1 tablespoon (15g) fresh oregano, minced
Instructions
- Step 1: Cook the Potatoes: Begin by placing your potatoes in a large sauté pan and covering them with 2 inches of cold water. Heat on medium-high until it boils, then lower to medium and simmer until they are fork-tender, about 20 minutes. Drain potatoes and allow to cool slightly.
- Step 2: Soak the Shallots: While the potatoes are cooking, soak the diced shallots in cold water for a few minutes. This simple step tames their sharpness, resulting in a milder flavor that will not overpower the salad.
- Step 3: Make the Dressing: In a large mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and red pepper flakes. This combination not only dresses the salad but also emulsifies nicely, giving you a smooth, cohesive mix that clings to every ingredient.
- Step 4: Tear the Potatoes: Once the potatoes have cooled enough to handle, tear them into bite-sized pieces and add them to the bowl with the dressing. Tearing instead of chopping preserves their shape and texture, allowing them to soak in the dressing for added flavor.
- Step 5: Combine Remaining Ingredients: Drain the shallots and add them to the bowl with the potatoes, followed by the tomatoes, olives, oregano, and basil. Toss gently to combine everything without mashing the potatoes to create a beautiful mix of colors and textures.
Notes
- Refrigerate: Airtight container, between 35 degrees F and 40 degrees F, up to 3 days.
- If potatoes are too soft, check doneness after 15 minutes of simmering to avoid overcooking, which will make them mushy in the salad.
- When your dressing separates, whisk together 1 tablespoon of Dijon mustard with 1 tablespoon of water and incorporate into the mix for a smoother texture.
- For missing flavor, sprinkle 1/21/2 teaspoon of kosher salt on the salad right before serving; taste and adjust as needed for ultimate satisfaction.
- If you want extra freshness, add 1/2 cup of chopped celery 5 minutes before removing potatoes from heat for a crunchy element.
- When using olives, rinse them under cold water for just 1 minute to reduce excess brininess and enhance the overall flavor of the dish.
- Do not reheat; this salad is best served chilled or at room temperature.
- Serve alongside grilled meats or as part of a summer picnic spread. This salad pairs well with crusty bread and a light white wine.
- You can substitute fresh basil with parsley if desired. Balsamic vinegar can replace red wine vinegar if unavailable.
- Select firm, starchy potatoes like Yukon Golds for the best texture. Look for ripe, vibrant tomatoes for a burst of flavor. Choose fresh herbs with bright colors and no wilting. Extra virgin olive oil makes a noticeable difference in flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Potatoes: Use starchy potatoes like Russets or Yukon Golds for a light, fluffy texture. Make sure they’re firm with no sprouts for best results.
- Cherry tomatoes: Look for vibrant, shiny tomatoes that feel firm to the touch. They add a burst of sweetness and color to the salad. If unavailable, grape tomatoes can work too.
- Fresh basil: Select bright green leaves with no wilting. Basil brings a fresh, aromatic flavor, but you can substitute with parsley if needed.
- Red onion: Go for a crisp, vibrant red onion for a mild bite. Choose one that feels firm; avoid any that are soft or sprouting. Green onions are a suitable alternative.
- Olive oil: Extra virgin olive oil adds richness and depth. Choose a high-quality brand; it makes a noticeable difference in flavor. Canola oil can replace if desired, but the taste will vary.
- Red wine vinegar: This adds a tangy kick to balance flavors. Pick a good-quality vinegar for a brighter taste. Balsamic vinegar can be a nice substitute in a pinch.
- Potatoes: Use starchy potatoes like Russets or Yukon Golds for a light, fluffy texture. Make sure they’re firm with no sprouts for best results.
- Cherry tomatoes: Look for vibrant, shiny tomatoes that feel firm to the touch. They add a burst of sweetness and color to the salad. If unavailable, grape tomatoes can work too.
- Fresh basil: Select bright green leaves with no wilting. Basil brings a fresh, aromatic flavor, but you can substitute with parsley if needed.
- Red onion: Go for a crisp, vibrant red onion for a mild bite. Choose one that feels firm; avoid any that are soft or sprouting. Green onions are a suitable alternative.
- Olive oil: Extra virgin olive oil adds richness and depth. Choose a high-quality brand; it makes a noticeable difference in flavor. Canola oil can replace if desired, but the taste will vary.
- Red wine vinegar: This adds a tangy kick to balance flavors. Pick a good-quality vinegar for a brighter taste. Balsamic vinegar can be a nice substitute in a pinch.
Recipe Tips
- If potatoes are too soft, check doneness after 15 minutes of simmering to avoid overcooking, which will make them mushy in the salad.
- When your dressing separates, whisk together 1 tablespoon of Dijon mustard with 1 tablespoon of water and incorporate into the mix for a smoother texture.
- For missing flavor, sprinkle ½ teaspoon of kosher salt on the salad right before serving; taste and adjust as needed for ultimate satisfaction.
- If you want extra freshness, add ½ cup of chopped celery 5 minutes before removing potatoes from heat for a crunchy element.
- When using olives, rinse them under cold water for just 1 minute to reduce excess brininess and enhance the overall flavor of the dish.
Serving Suggestions
Serve Italian potato salad as a side with grilled chicken or baked fish. Pair it with a simple green salad or garlic roasted vegetables for a light meal.
Add to summer picnics or barbecues by making Italian potato salad with roasted bell peppers or fresh mozzarella. Blend into a lunch spread by using it in wraps with turkey or chicken.
Top with balsamic glaze or a sprinkle of feta cheese for extra flavor. Add fresh lemon juice or a drizzle of pesto for a zesty finish.
Recipe variations
- You can use red potatoes instead of baby gold potatoes for a firmer texture that holds better in salads.
- Add 2 tablespoons of fresh lemon juice and a teaspoon of dried Italian herbs to the dressing for added brightness and flavor.
- Either black olives or kalamata olives can be swapped for pimento-stuffed manzanilla olives, offering a different olive profile in your potato salad.
- If serving more people, consider doubling the recipe to accommodate 12 servings, ensuring your potato salad is ready for any occasion.
Save This Recipe!
How to Store?
To keep your Italian potato salad fresh and delicious, follow these storage tips:
Room Temperature: Store the salad in an airtight container at room temperature for up to 2 hours. Avoid leftovers beyond this timeframe.
Refrigeration: Place the salad in an airtight container in the refrigerator for up to 3 days. Ensure the container seals tightly to maintain freshness.
Freezing: Transfer portions to a freezer-safe container. Freeze up to 2 months. Thaw overnight in the refrigerator before serving.
Other Recipes You’ll Love
If you enjoyed this italian potato salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
