italian potato salad

Italian Potato Salad

skin-on yellow potatoes (try to choose potatoes with smooth, unblemished skins

kosher salt, divided

lemon juice, about 1-2 lemons

onion,

extra virgin olive oil

garlic

flat-leaf

chives,

oregano,

black pepper

cherry peppers (sweet

Place skin-on yellow potatoes into a large pot, cover with cold water and bring to a boil.

Place one teaspoon of kosher salt into the boiling water and boil uncovered for 30-40 minutes depending on the size of the potatoes, or until tender in the center when poked with a paring knife blade.

If some potatoes are smaller than others, remove them with a spider or tongs and allow the larger ones to keep boiling until done.

While potatoes are cooking, in a small bowl, cover the chopped onions in the lemon juice and set aside.

Remove the hot potatoes to your cutting board and with the side of a spoon, fork or a butter knife, peel the skins off of each hot potato. I found that the side of a fork works best by peeling the top facing you, flip the potato over and peel back the rest. The skin should slide right off.

Once all the potatoes are peeled, slice into thick slices and place gently into a large bowl.

Spoon in three tablespoons of the olive oil and toss gently to coat. This will help seal the slices so they stay firm.

In a medium bowl, whisk the remaining oil, remaining teaspoon of kosher salt, garlic, parsley, chives, oregano, pepper and the onions and lemon juice from earlier.

Add the dressing and the sliced cherry peppers to the oil covered potatoes and gently toss.

Taste and add more salt or pepper if needed, gently mix again and pour into a serving bowl.

Optional: Drizzle on more olive and top with any of the fresh herbs before serving for garnish.

This easy to make creamy Italian Potato salad with green beans will quickly become your favorite summer potluck recipe. You are going to love this no mayo potato salad!&nbsp;

potatoes (new or red potatoes)

salt

string green beans (trimmed)

cherry tomatoes (cut in half)

olive oil (extra virgin)

red wine vinegar

garlic (fresh, minced)

parsley (fresh Italian flat-leaf, chopped)

salt and pepper

lemon juice from ½ lemon (OPTIONAL)

In a large pot of cold water, add the potatoes and a teaspoon of salt.&nbsp;

Bring to a boil and then reduce heat to a simmer for about 15-20 minutes or until the potatoes become tender. When a knife can easily pierce the potato, they are done.

While the potatoes are simmering, bring another pot of water to boil. Add the salt.

Add the string beans and blanch for about 2-3 minutes or until crisp tender and bright green in color.

Drain the green beans and run under cold water to stop the cooking.

While the potatoes continue to simmer, combine the ingredients to make the parsley vinaigrette in a small mason jar. Place the screw-top cap and shake together.

Drain the potatoes and when cool enough to handle, slice them in half or in quarters.&nbsp;

Place the warm potatoes and crispy green beans in a large bowl and toss together with about half of the parsley vinaigrette. Allow the flavors to be absorbed for at least 5 minutes.&nbsp;&nbsp;

When ready to serve, add the tomatoes and the rest of the vinaigrette and drizzle with the juice of half a lemon.&nbsp;

An easy potato salad prepared with a vinaigrette rather than mayonnaise that pairs well with grilled meat and poultry.

Italian Potato Salad With Green Beans & Tomatoes

Cup Olive Oil

-3 Tablespoons Red Wine Vinegar

Dijon Mustard

Garlic Clove, Minced

Cup Parsley

Salt & Pepper To Taste

Pounds

Teaspoons Salt, Divided

Pound

Cup Cherry Tomatoes, Halved

Cup Crisp Bacon Pieces (Optional)

In a large pot of water, add 1...

In a large pot of water, add 1 teaspoon salt and potatoes and bring to a boil.

Reduce the heat to a simmer and cook...

Reduce the heat to a simmer and cook until the potatoes are just tender when pierced with a knife, about 15-20 minutes.

Bring another pot of water with remaining 1/2...

Bring another pot of water with remaining 1/2 teaspoon salt to a boil.

Cook the beans until tender crisp, about 2...

Cook the beans until tender crisp, about 2 to 3 minutes.

Drain the beans and dump into a bowl...

Drain the beans and dump into a bowl filled with ice water.

Once cool, drain the beans and pat down...

Once cool, drain the beans and pat down with kitchen towels.

Drain the potatoes and cut the potatoes into...

Drain the potatoes and cut the potatoes into bite sized pieces.

In a small bowl, whisk together the dressing...

In a small bowl, whisk together the dressing ingredients.

Place the potatoes, beans, tomatoes, and bacon bits...

Place the potatoes, beans, tomatoes, and bacon bits in a large bowl and then pour the dressing on top.

Gently toss the salad to coat the vegetables...

Gently toss the salad to coat the vegetables with dressing.

Serve & enjoy!

Need a vegan summer side dish for your picnic or BBQ? Italian Potato Salad without mayo is an eggless potato salad made with oil and vinegar.

Italian Potato Salad (No Mayo, Eggless, Vegan)

apple cider vinegar

parsley

salt (preferably kosher)

onion

garlic garlic paste)

Add the potatoes and a handful of salt...

Add the potatoes and a handful of salt to a large pot and cover with water. Bring to a boil.

Once boiling, turn the heat down to a...

Once boiling, turn the heat down to a simmer and cook until fork tender, about 5-8 minutes. Drain and rinse under cold water. Spread in a single layer onto a baking sheet to dry. Cool for 15 minutes.

While the potatoes are cooking: In a large...

While the potatoes are cooking: In a large measuring cup or jar, whisk together the olive oil, vinegar, parsley, garlic, and salt. Taste and add up to an additional 1/4 teaspoon salt if needed (it should be slightly salty because this will season the entire potato salad).

Stir onion into the dressing. Let them marinate...

Stir onion into the dressing. Let them marinate while the potatoes finish cooking.

Add the cooked potatoes to a large bowl...

Add the cooked potatoes to a large bowl then pour the dressing on top. Mix everything together until coated.

Cover and refrigerate at least 1 hour or...

Cover and refrigerate at least 1 hour or until cold (24 hours is preferred to allow the flavors to develop).Store in the refrigerator for up to 5 days.

This simple mayo-free Italian potato salad recipe includes fresh &amp; dried oregano, olive oil, &amp; red wine vinegar. A Calabrian family favorite!

Calabrese Potato Salad with Green Beans + Tomatoes (Italian, No-Mayo)

(3 pounds) baby potatoes (preferably multicolored), quartered

green beans,

olive oil

garlic,

oregano

tomatoes (see notes)

Put potatoes and 1 tablespoon kosher salt in a large pot. Cover with cold water by at least 3 inches and place on the stovetop over high heat. Once the water comes to a boil, add beans.

Once the water comes back up to a boil, reduce heat to medium and let cook, stirring occasionally, until the potatoes are fork tender (about 10-15 minutes, depending on the size of your potatoes). Drain well.

Transfer potatoes and beans to a large bowl. Drizzle oil and vinegar onto the hot potatoes and beans. Add minced garlic, fresh and dried oregano, remaining 1 teaspoon of kosher salt, and black pepper. Add chopped tomatoes and toss everything together well.

Allow salad to sit out at room temperature for 15-30 minutes to cool. Give it another good stir, cover, and refrigerate until well chilled.

Taste for seasoning and add more salt and pepper if needed before serving.

Insalata Pantesca is a beautiful, fresh salad from the island of Panterellia, Sicily. Made with potatoes, capers, olives and tomatoes, Sicilian oregano and a simple zingy dressing. So easy and delicious!

Insalata Pantesca (Sicilian Potato Salad)

potatoes

8.8 oz (250 grams) cherry tomatoes

capers

red onion ((we like to use a Tropea onion))

(70 grams) black olives

white wine vinegar

basil

Salt and pepper

Bring a pot of water to a boil and salt it well. Wash your potatoes then add them whole to the boiling water until cooked through. They’re done when you can insert a knife into the largest one easily (around 20 minutes).

Meanwhile, finely slice the onion and add them to a large mixing bowl with the vinegar. Let them sit while you prepare the rest of the salad.

Once cooked, remove the potatoes and let them sit until they are cool enough to touch. Peel them and roughly chop them then add them to a bowl.

Cut the tomatoes in half and add them to the bowl alongside the capers and olives. Add the oregano, torn basil and a good pinch of salt and pepper.

Finally, add the olive oil and toss everything together. Enjoy slightly warm or at room temperature.

Wonderful meal and very healthy!  I added tuna and it was a hit at dinner!!

https://www.youtube.com/watch?v=Dei1uxQeQkk

Top 6 italian potato salad recipes from across the web

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Italian Potato Salad

Italian Potato Salad

Italian Potato Salad With Green Bea...

Italian Potato Salad (No Mayo, Eggl...

Calabrese Potato Salad with Green B...

Insalata Pantesca (Sicilian Potato ...

Top 6 italian potato salad recipes from across the web

The most viewed italian potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Potato Salad

Italian Potato Salad

Italian Potato Salad With Green Bea...

Italian Potato Salad (No Mayo, Eggl...

Calabrese Potato Salad with Green B...

Insalata Pantesca (Sicilian Potato ...

The most viewed italian potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine