Italian Potato Salad Recipe-Step by Step Guide:-The mayonnaise that is typically used in American potato salads is not included in Italian potato salad, which results in a salad that is lighter, more fresh, and more boldly flavoured. This quick and easy side dish, on the other hand, is loaded with fresh cherry tomatoes, briny olives, crisp green beans, and a vinaigrette made with red wine and garlic.
Italian Potato Salad Recipe-Step by Step Guide
Rich mayonnaise is replaced with a flavour that is bright, fresh, and briny, and classic Mediterranean staples are used in the preparation of Italian potato salad. It tastes great when served just a few minutes after it has been prepared, but the flavours are even more delicious if you allow the salad to marinate for a few hours before serving.
- PREP – 10MINUTES
- COOK – 12MINUTES
- RESTING TIME (OPTIONAL)- 30MINUTES
- TOTAL – 22MINUTES
Ingredients
For The Dressing
- 1 garlic clove minced
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- Kosher salt
- Black pepper
- ½ cup extra virgin olive oil
For The Salad
- 2 pounds baby potatoes halved
- Kosher salt
- 12 ounces green beans trimmed
- 2 cups cherry tomatoes halved
- 1 small red onion or 2 small shallots, halved and thinly sliced
- ¾ cup pitted Castelvetrano olives halved
- ¼ cup coarsely chopped parsley
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Instructions
- Bring the dressing to a boil. Take a small bowl and combine the garlic, vinegar, oregano, and red pepper flakes (if you are using them) by whisking them together.
- Add a generous amount of salt and pepper, approximately half a teaspoon, to the dish.
- Apply the olive oil while vigorously whisking the mixture until it becomes emulsified. Save for the time being.
- Potatoes should be cooked. Place the potatoes in a saucepan of medium size, cover them with a couple of inches of water, and place the saucepan over medium-high heat.
- A generous amount of salt should be added once the water has reached a boil. For ten to fifteen minutes, bring the potatoes to a boil until they can be easily pierced with a fork.
- While you leave the water that is boiling on the stove, transfer the ingredients to a large bowl using a slotted spoon so that they can cool.
- Bring the green beans to a boil. Your washbasin should be placed next to an ice bath that you have prepared.
- Approximately two to three minutes after being dropped into the boiling water, the green beans should be just tender but still snappy.
- After this time, they should be drained and transferred to the ice bath to prevent them from continuing to cook.
- Then, mix and apply. Place the green beans and potatoes in a large bowl that is intended for serving.
- Make sure to include the parsley, tomatoes, onions, and olives. After pouring the dressing over the salad, give it a light toss to combine the ingredients.
- The seasoning should be tasted and adjusted to your liking.
- After resting, serve. Permit the salad to sit at room temperature for approximately half an hour to achieve the best possible flavour.
- Alternately, you can bring it to room temperature before serving it by covering it and putting it in the refrigerator for up to two days.
Notes
- Within the final couple of minutes of cooking, if you do not have a slotted spoon, you should add the green beans to the potatoes that are already cooking.
- Following the completion of the draining process, the green beans should be transferred to the ice bath using tongs.
Nutrition
- Calories: 338.8kcal
- Carbohydrates: 35.4g
- Protein: 5.1g
- Fat: 21g
- Saturated Fat: 2.9g
- Polyunsaturated Fat: 2.3g
- Monounsaturated Fat: 15.1g
- Sodium: 287.4mg
- Potassium: 925.7mg
- Fiber: 6.4g
- Sugar: 5.2g
- Vitamin A: 969.5IU
- Vitamin C: 52.9mg
- Calcium: 68.6mg
- Iron: 2.7mg
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