**Introduction:**
Embark on a delightful culinary journey to the heart of Italy with our enticing Italian Potato Salad, a vibrant and flavorful dish that captures the essence of Italian cuisine. This tantalizing salad is a harmonious blend of tender potatoes, crisp vegetables, aromatic herbs, and a tangy dressing that will awaken your taste buds. With its vibrant colors and irresistible flavors, this dish is a true feast for the senses, perfect for summer gatherings, picnics, or as a refreshing side to your favorite grilled meats. Allow us to guide you through the culinary artistry of this classic Italian salad, where simplicity and freshness converge to create a dish that embodies the true spirit of Italian cooking.
**Recipes in the article:**
1. **Classic Italian Potato Salad:** This quintessential recipe forms the foundation of our culinary adventure. With its classic combination of boiled potatoes, celery, red onion, and parsley, this salad is a testament to the simplicity and elegance of Italian cooking. The tangy dressing, made with a blend of olive oil, vinegar, mustard, and herbs, brings all the elements together in perfect harmony.
2. **Roasted Potato Salad:** For a smoky and flavorful twist, our roasted potato salad is a must-try. Perfectly roasted potatoes, tender-crisp vegetables, and a zesty dressing infused with roasted garlic and herbs create a salad that is both hearty and refreshing.
3. **Lemon-Dill Potato Salad:** This refreshing variation introduces a burst of citrusy brightness to the classic potato salad. With its vibrant lemon-dill dressing, tender potatoes, and crisp vegetables, this salad is perfect for those who love light and tangy flavors.
4. **Caprese Potato Salad:** Inspired by the iconic Caprese salad, this recipe adds a touch of Italian flair to your potato salad. Featuring juicy tomatoes, fresh mozzarella, and fragrant basil, this salad is a symphony of flavors that will transport you to the sun-kissed shores of Italy.
5. **Mediterranean Potato Salad:** This vibrant and colorful salad is a celebration of Mediterranean flavors. With its medley of roasted potatoes, fresh vegetables, olives, and feta cheese, this salad is a delightful fusion of textures and tastes. The tangy dressing, infused with herbs and spices, brings all the elements together in a harmonious embrace.
ITALIAN POTATO SALAD
My Nonnie used to make this potato salad for me whenever I was home for the holidays. It's a great alternative to mayo-based potato salads. Red wine vinegar works well, too.
Provided by Maria
Categories Salad Potato Salad Recipes No Mayo
Time 13h45m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 40.7 g, Fat 18.9 g, Fiber 5.2 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 17 mg, Sugar 1.8 g
EASY ITALIAN POTATO SALAD
You'll want to take this simple-to-assemble potato salad to all your picnics and outings. It's always on the menu when my tomato plants yield a bumper crop. Feel free to improvise by adding other fresh vegetables.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
ITALIAN POTATO SALAD
This potato salad was one of my Nonna's (grandmother) most-loved recipes. Our whole family (and it's big!) loves it and we always think of her when we make it. It is simple while still being full of flavour. The salad is best served warm or room temperature. You don't absolutely have to love parsley to like this dish, but it would help a little. :-) Please note: amounts are approximate - my grandmother never wrote anything down, so we go by taste. Feel free to adjust to your own preferences.
Provided by Mel T
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes, keeping skins on, until tender.
- Meanwhile, crush garlic into medium-sized serving bowl and add chopped parsley.
- Add olive oil and mix well.
- Let mixture sit while potatoes are cooking.
- When potatoes are done and still HOT (or at least very warm- they absorb the flavour better that way), cut into bite-sized chunks and add to parsley-garlic mixture.
- (If you prefer to peel your potatoes, feel free).
- Stir well to coat potatoes.
- If more oil is needed (sometimes it varies, depending on the potatoes), add enough to get desired amount.
- Salt and pepper to taste.
- This is best when it sits for at least an hour at room temperature before serving to let the flavours combine.
ITALIAN POTATO SALAD
Meet the Cook: With six grown daughters who visit us frequently, I have plenty of chances to serve this family favorite - whether we are making steaks, pork chops, burgers or bratwurst. I've even served it with more formal ham dinners. The recipe comes from my mom, who was a cook at local restaurants and resorts. Here on the tree farm my husband and I run, we also grow potatoes. They are a staple that's always as close as my root cellar when I prepare this dish. -Ardis Kohnen, Rudolph, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Peel and cube potatoes; place in a large bowl. Add dressing and toss to coat. Cover and chill for 2 hours. , Add eggs, celery, onion, cucumber and green pepper; mix well. In a small bowl, combine mayonnaise, sour cream and horseradish; mix well. Pour over potato mixture; toss to coat. Chill for at least 1 hour. Top with tomatoes.
Nutrition Facts : Calories 265 calories, Fat 15g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 240mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
MOM'S ITALIAN POTATO SALAD
This is one of my favorite recipes handed down from my mom. The best thing is there are lots of vegetables and flavors, and it's usually a welcome change from standard American versions. The olives are the best part! To save time, I usually chop all the vegetables and make the dressing while the potatoes are boiling.
Provided by marisella
Categories Salad Potato Salad Recipes No Mayo
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
- Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
- Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 34.3 g, Fat 11.5 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 458 mg, Sugar 2.5 g
CREAMY ITALIAN POTATO SALAD
I'm always on the lookout for potato salad recipes that are a little different, and this one certainly is! I found the basic recipe in a vegetarian cookbook and made a few changes in it to suit our individual tastes. -Jody Steinke, Nekoosa, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling salted water until just tender. While potatoes cool, combine remaining ingredients except parsley and oregano. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover; chill. Just before serving, stir in parsley and oregano.
Nutrition Facts : Calories 217 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
ITALIAN POTATO SALAD
Boiled red potatoes, hard-cooked eggs, red onion,and parsley are dressed in muscatel-wine vinegarand olive oil.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Prepare an ice-water bath; set aside. Cover eggs with water in a medium saucepan; bring to a full boil. After 1 minute, cover; turn off heat. Let stand 8 minutes. Rinse; transfer to ice-water bath.
- Cover the potatoes with water by 1 inch in a large saucepan. Bring to a boil; add salt. Simmer until just tender, about 15 minutes (do not overcook). Drain potatoes; let cool slightly. Halve lengthwise.
- Transfer potatoes to a medium bowl. Add vinegar to taste; gently toss. Stir in parsley and onion. Gently tossing, pour in oil in a slow, steady stream; toss until incorporated. Season with salt and pepper.
- Just before serving, peel and quarter eggs, and arrange on top of salad.
ITALIAN POTATO SALAD WITH SMOKED SALMON
This potato salad is usually served as an appetizer in Italy. Potatoes are finely cubed and paired with a simple lemony cream dressing.
Provided by Alemarsi
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and rinse under cold water. Peel potatoes once they are cool enough to handle and cut into cubes. Allow to cool.
- Combine cream, lemon juice, salt, and pepper in a small bowl.
- Place potatoes in the middle of a large serving platter and distribute smoked salmon on the edges. Pour cream dressing over potatoes. Sprinkle with chives.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 15.7 g, Cholesterol 62.8 mg, Fat 15.8 g, Fiber 2.3 g, Protein 14.5 g, SaturatedFat 8.6 g, Sodium 562.6 mg, Sugar 0.6 g
CREAMY ITALIAN POTATO SALAD
Make and share this Creamy Italian Potato Salad recipe from Food.com.
Provided by yooper
Categories Potato
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Note: Potatoes may be scrubbed and left unpeeled, if desired.
- Cook potatoes in boiling salted water until just tender.
- While potatoes cook, combine remaining ingredients, except last two.
- Drain potatoes.
- While potatoes are still hot, stir in cheese mixture.
- Cover, chill.
- Just before serving, stir in parsley and oregano.
CREAMY ITALIAN POTATO SALAD
Make and share this Creamy Italian Potato Salad recipe from Food.com.
Provided by grandma2969
Categories < 4 Hours
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- pour dressing over potatoes in a large mixing bowl.add celery and onions, tossing gently.set aside.
- chop egg whites, mix into potato mixture.
- mash egg yolks in a medium mixing bowl.stir in mayonnaise, sour cream and mustard.
- add to potato mixture, stir to coat.
- season with salt, pepper and celery seed.
- cover and refrigerate until chilled.at least 4 hours.
Nutrition Facts : Calories 676.5, Fat 36.9, SaturatedFat 9.2, Cholesterol 239.9, Sodium 854.7, Carbohydrate 74.9, Fiber 7.5, Sugar 9, Protein 14.5
WARM ITALIAN POTATO SALAD
Adapted a recipe that I watched my uncle make. Delicious served either warm or at room temperature. Perfect for those people who don't like mayo.
Provided by Kate Jackson Fierke
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Brush 1 tablespoon olive oil over the red potatoes. Pierce potatoes with a fork and arrange onto a baking sheet. Spread baby eggplant pieces, red bell pepper slices, green bell pepper pieces, red onion, and garlic onto a separate baking sheet; drizzle 1 tablespoon olive oil over the vegetables. Stir 1/2 cup olive oil, garlic salt, oregano, basil, and black pepper together in a bowl.
- Roast potatoes in preheated oven for 20 minutes. Put baking sheet into the oven and continue roasting potatoes and the vegetables until the potatoes are tender, about 25 minutes more. Let everything cool for 10 minutes.
- Cut potatoes into bite-size chunks and put into a bowl. Drizzle olive oil and seasoning mixture over the potatoes and stir to coat; add the roasted vegetables and stir.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 64.9 g, Fat 23.7 g, Fiber 14 g, Protein 9 g, SaturatedFat 3.4 g, Sodium 490.2 mg, Sugar 11.1 g
CHILLED ITALIAN POTATO SALAD
A dear departed friend gave me a copy of Jeff Smith's Frugal Gourmet as a gift many years ago and this was her favorite recipe from that book.
Provided by Debbwl
Categories Lactose Free
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes in a pot and cover with water. Bring to a boil. Simmer about 30 minutes until very tender when pierced with a fork. Carefully drain and allow to cool. Peel and cut into 1/2 inch dice.
- Blanch the green beans for about 5 minutes in a pot of water. Drain and rinse beans in cold water. Drain well.
- Lightly toss potatoes, beans, onion, and hard boiled eggs.
- Whisk olive oil, mayonnaise, lemon juice, parsley, salt, and pepper.
- Add dressing to salad, toss and chill until ready to eat.
CREAMY ITALIAN POTATO SALAD
This salad has been a huge hit at every potluck I've ever taken it to! If the proscuitto is way too expensive, you can substitute bacon - but then it wouldn't be Italian. LOL. It would still taste great - and is an option I use if I have to make a super large batch.
Provided by Lori Loucas
Categories Potato Salads
Time 30m
Number Of Ingredients 13
Steps:
- 1. Cut potatoes in half or quarters - into chunks. Cook in boiling salted water until crisp tender (don't let them overcook, or they'll fall apart). Drain and set aside to cool for about 20 minutes in a large bowl.
- 2. While potatoes cool, melt the butter in a medium nonstick skillet over medium heat. Add the prosciutto and sauté until crisp, about 6 minutes. Remove the proscuitto to a paper towel-lined plate. Pour the butter into the potatoes.
- 3. Put the green onions, celery and red peppers in the bowl with the potatoes, but don't mix in yet.
- 4. In a small bowl, combine the mayonnaise, vinegar, sugar, mustard, paprika and ONE TABLESPOON of the chopped parsley. Pour over the potatoes. Add about 3/4 of the crisped proscuitto. Gently fold the ingredients together. Taste and add salt and pepper to your taste. If the proscuitto is very salty, you may not need to add salt at all. Cover the bowl and chill at least 1 hour, or until ready to serve.
- 5. Remove bowl from refrigerator and sprinkle remaining proscuitto and parsley over the top.
TANGY ITALIAN RED POTATO SALAD
Make and share this Tangy Italian Red Potato Salad recipe from Food.com.
Provided by nemokitty
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a pot, bring potatoes and enough salted water to cover to a boil. Cook 8 minutes or till tender. Drain and rinse.
- In a bowl, blend next 5 ingredients. Add potatoes and eggs; toss to coat.
Nutrition Facts : Calories 196.4, Fat 9.8, SaturatedFat 1.9, Cholesterol 96.8, Sodium 271.2, Carbohydrate 22.1, Fiber 2.3, Sugar 4, Protein 5.6
ITALIAN POTATO SALAD
Categories Potato Side No-Cook Vegetarian
Yield As a side dish, this will serve 10-12
Number Of Ingredients 10
Steps:
- After cutting up all ingredients, place together in a large bowl. Add Olive Oil, Cider Vinegar, Oregano, Salt and Pepper. Stir until all ingredients are covered. Add more oil if necessary to coat ingredients. Keep stirring over 1-2 hours to marinate salad. Add Salt and Pepper as needed. This can be refrigerated but should be served close to room temperature for best flavor.
Tips:
- Use waxy potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well when boiled, making them ideal for potato salad.
- Boil potatoes in salted water: Salting the water helps to flavor the potatoes as they boil.
- Cool potatoes completely before dressing: This will help to prevent the potato salad from becoming mushy.
- Use a light dressing: A light dressing, such as a vinaigrette or mayonnaise-based dressing, will allow the flavors of the potatoes and other ingredients to shine through.
- Add fresh herbs: Fresh herbs, such as parsley, basil, or chives, add a bright flavor to potato salad.
- Don't overdress the salad: Potato salad is best when it is lightly dressed. Too much dressing can make the salad soggy.
- Serve potato salad chilled: Potato salad is best served chilled, so it can be made ahead of time and refrigerated until ready to serve.
Conclusion:
Italian potato salad is a delicious and versatile dish that can be enjoyed as a side dish or main course. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. Whether you are looking for a classic potato salad recipe or something with a little more flair, this Italian potato salad recipe is sure to please. So next time you are looking for a delicious and easy potato salad recipe, give this one a try. You won't be disappointed!
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