Classic Italian Potato Salad
A refreshing take on traditional potato salad, featuring creamy yet tangy dressing with fresh herbs and vegetables.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 2 pounds Waxy Potatoes (Yukon Gold or Red) Washed and peeled, cut into 1-inch cubes.
- 1/3 cup Extra Virgin Olive Oil High-quality for best flavor.
- 3 tablespoons Red Wine Vinegar Adds acidity and balance.
- 1/4 cup Fresh Parsley Finely chopped.
- 2 tablespoons Fresh Basil Finely chopped.
- 1 cup Cherry Tomatoes Halved.
- 1/2 small Red Onion Finely chopped.
- 2 tablespoons Capers Adds a briny flavor.
- Salt and Pepper To taste.
Instructions
- Wash and peel the potatoes, then cut them into 1-inch cubes.
- Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to medium and simmer for 10-15 minutes until fork-tender.
- Drain the potatoes and let them cool for a few minutes.
- In a small bowl, whisk together olive oil and red wine vinegar.
- Add chopped parsley and basil to the dressing.
- Return cooled potatoes to a mixing bowl and drizzle the dressing over them.
- Add cherry tomatoes, red onion, and capers. Gently fold to combine.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving.
- Before serving, toss gently and check seasoning.
Notes
This salad can be made a day in advance for better flavor. Store leftovers in an airtight container for up to three days.