Description
A chilled Italian-style potato salad with tomatoes, pimento-stuffed olives, fresh basil and oregano, dressed in a tangy red wine vinaigrette.
Ingredients
Scale
- 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