Italian Summer Potato Salad Recipe (no mayo)

Step 1

Into a large pot put the scrubbed cubed potatoes and cover with cool water to about 2 inches above the potatoes. Add 2 tbsp of salt to the pot.  Bring to a boil over high heat.  Once boiling, reduce the heat to maintain just a rolling boil.  The potatoes should be done about 10-15 minutes from the time they come to a boil. A sharp paring knife should easily go through a cube without it falling apart. Begin poking cubes with a knife starting at about 7 minutes if you don't know the age of the potato which affects cooking time.

Step 2

While the potatoes are coming to a boil, chop the vegetables, olives and parsley.  Drain the capers.

Step 3

Put the olive oil, red wine vinegar, Dijon, oregano and basil into the bowl you will be serving from.

Step 4

As soon a knife will pierce three cubes of potatoes with little resistance, they are ready to drain.

Step 5

Drain the potatoes in a colander until they are no longer wet. DO NOT RINSE.

Step 6

While still hot, add the drained potatoes to the dressing ingredients in the serving bowl; toss gently.  Add salt and pepper to taste. Potatoes are pretty bland so it takes more than you'd think - I start with about 1 Tbs of salt and 1 tsp pepper.  Let sit out on the counter for 20 minutes until the potatoes are just warm (a quick toss every five minutes or so will help).

Step 7

Add the chopped vegetables, olives, capers and parsley; toss gently.

Step 8

Ready to serve!  However, patience and about 1 or 2 hours let the flavors blend nicely.  Beyond 2 hours, cover and refrigerate.