This Mediterranean-inspired potato salad offers a vibrant, tangy twist on the classic mayo-based version. With zesty lemon, aromatic herbs, and rich olive oil, it’s the ideal accompaniment to summer gatherings, outdoor barbecues, or casual family meals. The bright flavors and lively dressing elevate each bite, making it a refreshing and delicious side dish for any occasion.
Ingredients:
- 2.27 kg (5 lbs) Yukon Gold or red potatoes
- 160 ml (about ⅔ cup) extra virgin olive oil
- 80 ml (roughly ⅓ cup) freshly squeezed juice from 2 large lemons
- 1 tablespoon crushed garlic (about 3–4 large cloves)
- 1 tablespoon lemon zest (from 2 large lemons)
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 bunch Italian parsley, finely chopped (about 2 cups)
- 12 large basil leaves, chiffonade (about ½ cup)
- 1 cup fresh oregano, finely chopped (about ½ cup)
- ½ small red onion, finely chopped (approximately ½ cup)
- Freshly grated Parmigiano Reggiano for garnish (optional)
Instructions:
- Prepare the Potatoes : Wash and peel (if desired) the potatoes. Cut them into bite-sized pieces.Start by placing the potatoes in a large pot and covering them with cold water. Add a pinch of salt and bring the water to a boil. Once boiling, reduce the heat and let the potatoes simmer for 20–25 minutes, or until they’re easily pierced with a fork. Drain the water and allow the potatoes to cool slightly before using them in your dish. The creamy texture will be perfect for a vibrant side that complements your main course!
- Make the Dressing : In a small bowl, whisk together the olive oil, lemon juice, lemon zest, crushed garlic, salt, and cayenne pepper until well combined.
- Combine Ingredients : Transfer the cooked potatoes to a large mixing bowl. Drizzle the dressing over the warm potatoes, tossing gently to coat.Add the chopped parsley, basil, oregano, and diced red onion. Toss again to combine, ensuring the herbs and onions are evenly distributed.
- Adjust and Garnish : Taste the salad and adjust seasoning with additional salt or lemon juice if needed.Transfer to a serving platter or bowl and garnish with freshly grated Parmigiano Reggiano, if desired.
- Serve : Serve the potato salad warm, at room temperature, or chilled. Enjoy it as a refreshing side dish for grilled meats, seafood, or vegetarian mains.
Conclusion:
This Italian potato salad is a delightful blend of zesty lemon, fresh herbs, and tender potatoes. It’s a lighter, healthier twist on the classic potato salad and pairs beautifully with a wide range of dishes. Whether served warm or cold, it’s sure to be a hit at your next gathering!
Italian Potato Salad
Azesty, herb-filled Italian potato salad made with olive oil, lemon, and freshherbs, perfect as a light and flavorful side dish.
Ingredients
- 2.27 kg 5 lbs Yukon Gold or red potatoes
- 160 ml about ⅔ cup extra virgin olive oil
- 80 ml roughly ⅓ cup freshly squeezed juice from 2 large lemons
- 1 tablespoon crushed garlic about 3–4 large cloves
- 1 tablespoon lemon zest from 2 large lemons
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 bunch Italian parsley finely chopped (about 2 cups)
- 12 large basil leaves chiffonade (about ½ cup)
- 1 cup fresh oregano finely chopped (about ½ cup)
- ½ small red onion finely chopped (approximately ½ cup)
- Freshly grated Parmigiano Reggiano for garnish optional
Instructions
- Prepare the Potatoes : Wash and peel (if desired) the potatoes. Cut them into bite-sized pieces. Start by placing the potatoes in a large pot and covering them with cold water. Add a pinch of salt and bring the water to a boil. Once boiling, reduce the heat and let the potatoes simmer for 20–25 minutes, or until they’re easily pierced with a fork. Drain the water and allow the potatoes to cool slightly before using them in your dish. The creamy texture will be perfect for a vibrant side that complements your main course!
- Make the Dressing : In a small bowl, whisk together the olive oil, lemon juice, lemon zest, crushed garlic, salt, and cayenne pepper until well combined.
- Combine Ingredients : Transfer the cooked potatoes to a large mixing bowl. Drizzle the dressing over the warm potatoes, tossing gently to coat. Add the chopped parsley, basil, oregano, and diced red onion. Toss again to combine, ensuring the herbs and onions are evenly distributed.
- Adjust and Garnish : Taste the salad and adjust seasoning with additional salt or lemon juice if needed. Transfer to a serving platter or bowl and garnish with freshly grated Parmigiano Reggiano, if desired.
- Serve : Serve the potato salad warm, at room temperature, or chilled. Enjoy it as a refreshing side dish for grilled meats, seafood, or vegetarian mains.