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Torn chunks of potato tossed with halved cherry tomatoes, olives, fresh oregano and basil on a large white platter. Red pepper flakes and herbs set off to the side on wood countertop.

Italian Potato Salad

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 37 minutes
Yield 6 cups (6 servings)
Category Salad/Side dish, Side Dish
Cuisine American/Italian
Author Lauren Grant

Description

This Italian Potato Salad will be your new favorite salad of summer with just 10 ingredients and assembled in under 45 minutes. With fresh flavors of basil, oregano, cherry tomatoes, and olives, it's guaranteed to be a crowd pleaser at your next picnic or barbecue.

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Ingredients

  • 1 pound baby gold potatoes
  • 1 small shallot, finely diced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or sugar
  • kosher salt and freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup grape tomatoes, halved
  • ⅓ cup pimento-stuffed manzanilla olives, halved
  • 2 tablespoons fresh basil leaves, chopped
  • 1 tablespoon fresh oregano, minced

Instructions

  • Add 1 pound potatoes to a large sauté pan and cover with 2 inches of cold water. Place pan over medium-high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes. Drain potatoes and allow to cool slightly.
  • Meanwhile, add 1 diced shallot to a small bowl. Cover with cold water and set aside (this takes out some of the sharp flavor).
  • In a large mixing bowl, whisk together 3 tablespoons olive oil, 2 tablespoons vinegar, 1 tablespoon Dijon, 1 teaspoon honey, 1 teaspoon kosher salt and ¼ teaspoon red pepper flakes.
  • Once potatoes are cool enough to handle, tear potatoes into bite-sized pieces and add to a bowl with vinaigrette.
  • Drain shallot and add to potatoes with 1 cup tomatoes, ⅓ cup olives, 2 tablespoons basil and 1 tablespoon oregano. Toss to combine and season to taste with salt and pepper.

Equipment

large pot
large mixing bowl

Notes

Store the Italian potato salad in an airtight container in the fridge for up to 4 days. Allow to sit at room temperature for 30 minutes before serving to take the chill off. You can make this salad up to one day in advance, we actually prefer it that way since it allows all the flavors to marinate together.
Start your potatoes in cold water prior to boiling. This ensures even and consistent cooking so the potatoes are nice and tender. It's how the pro chefs cook many at once in a restaurant.
Toss the potatoes in the dressing while they are still a little bit warm. This is key! The potatoes will soak up the dressing more when they are warm which yields even better flavor.
Tear the potatoes for better texture. Rather than use a knife to dice all the potatoes, tear them with your hands when they are cool to the touch. It creates the most delicious texture, you'll never make a potato salad any other way.
Soaking the raw shallot removes the bitterness. Yes, not everyone is a fan of raw shallots or onion, but if you simply soak them in cold water for 10 minutes before tossing in a recipe, they actually become quite delicious.

Nutrition

Serving: 1 cupCalories: 168kcalCarbohydrates: 23.5gProtein: 2gFat: 8.5gSaturated Fat: 1gSodium: 462mgFiber: 1.5gSugar: -19g
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