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.