Looking for a refreshing side dish that’s easy to make and bursting with flavor? This classic Italian potato salad is your answer. It’s not just any potato salad; it’s a vibrant medley of tender potatoes, fresh herbs, and zesty dressing that will elevate any meal. Perfect for picnics, barbecues, or a simple family dinner.
Imagine biting into perfectly cooked potatoes that are coated in a tangy dressing, complemented by the crunch of fresh vegetables and the aromatic appeal of herbs. This recipe is all about simplicity and bold tastes. Whether served warm or chilled, it’s a crowd-pleaser that leaves everyone wanting more.
The Colorful Components
The Italian potato salad shines with its vivid ingredients.
Diced bell peppers and halved cherry tomatoes add a pop of color and flavor.
Each bite delivers a delightful crunch, balancing the soft texture of the boiled potatoes.
Fresh parsley and basil not only enhance the dish’s appearance but also infuse it with fragrant notes.
These herbs create a refreshing contrast that complements the heartiness of the potatoes.
Preparation Simplified
Making this salad is straightforward and quick.
Start by boiling the potatoes until tender, then let them cool for a bit.
This simple step ensures they maintain their shape while absorbing the dressing.
Once cooled, combine with the vibrant veggies in a large mixing bowl.
A tangy dressing of olive oil and red wine vinegar brings everything together beautifully.
Serving Suggestions
For added flair, consider pairing it with crusty bread.
A slice of warm bread on the side enhances the overall dining experience.
This Italian potato salad features tender, boiled potatoes tossed with olive oil, red wine vinegar, and a mix of fresh vegetables like bell peppers and red onions. The addition of fresh herbs like parsley and basil adds a delightful burst of flavor, making it a must-try dish.
It’s savory, tangy, and light; this potato salad is perfect for those warm-weather gatherings, balancing the richness of your main courses beautifully.
Ingredients
- 2 pounds small red or yellow potatoes, halved or quartered
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Boil the Potatoes: In a large pot, add the halved potatoes and cover them with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and allow to cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
- Combine Ingredients: In a large mixing bowl, combine the cooked potatoes, bell pepper, red onion, cherry tomatoes, parsley, and basil. Pour the dressing over the salad and gently toss to combine.
- Serve: Allow the salad to sit for about 30 minutes at room temperature or chill in the refrigerator before serving to let the flavors meld.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 6-8 servings
- Calories: 180kcal
- Fat: 12g
- Protein: 3g
- Carbohydrates: 18g
