Italian Potato Salad
This vibrant, no-mayo Italian potato salad features tender baby potatoes, fresh herbs, and a zesty olive oil vinaigrette.
Equipment
- Large pot for boiling potatoes
- Mixing bowls
- Whisk
- Chef's knife
- Cutting board
- Colander
Ingredients
- 1.5 lbs baby potatoes halved or quartered
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar or a mixture of lemon or lime juice and a touch of honey
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil chopped
- 1/4 cup red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1 clove garlic minced
- 1/2 teaspoon salt plus more for boiling
- 1/4 teaspoon black pepper
Instructions
- Wash the baby potatoes thoroughly and cut them into bite-sized halves or quarters.
- Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 12-15 minutes until fork-tender.
- While the potatoes cook, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper in a small bowl until emulsified.
- Drain the cooked potatoes and transfer them to a large mixing bowl while they are still warm. Pour half of the dressing over the warm potatoes and toss gently.
- Let the potatoes cool for about 10-15 minutes. Add the sliced red onions, cherry tomatoes, and fresh herbs to the bowl.
- Pour the remaining dressing over the salad and toss everything together until well combined. Serve immediately at room temperature, or cover and chill in the refrigerator for at least 1 hour.
