If I am being honest, potato salad has never been one of the items I run to at a BBQ or to add as a side dish to our dinner rotations at home. The creaminess of a traditional potato salad has always left me feeling heavy and ready for a nap. I enjoy eating potatoes and decided it was time to try out something new so that I would enjoy eating them as a side salad that was light instead of creamy.
This Italian Potato Salad is super simple with light ingredients for the vinaigrette and filled with fresh ingredients from your local farmers market, garden, or grocery store. This side dish can be served immediately or let to rest in the refrigerator overnight to allow the flavors to come together. It tastes even better the next day!
Ingredients needed for Italian Potato Salad:
- Yukon Gold Potato
- 1 Bunch Green Onion
- Celery
- Radish
- Kalamata Olives
- Salt
- Pepper
- Italian Parsley
- Parsley Leaves
- Red Wine Vinegar
- Lemon Juice
- Honey
- Salt
- Olive Oil
- Dijon Mustard
- Additional flavor if desired: thyme, oregano, basil
How to make Italian Potato Salad:
- Wash potatoes and transfer to a large pot. Fill pot with cold water, covering the potatoes by 1 inch.
- Bring the potatoes to a boil over high heat and then lower to a simmer. Cook until potatoes are fork tender but with a slight firmness, about 20-25 minutes.
- Drain and let potatoes cool to room temperature.
- In a large bowl, whisk together red wine vinegar, lemon juice, honey, salt, olive oil, and Dijon mustard.
- Once cooled, cut the potatoes into fourths and transfer to a serving dish. Add green onion, chopped celery, sliced radishes, pepper, Kalamata olives and toss with vinaigrette and chopped Italian parsley. Garnish with fresh parsley leaves.
Italian Potato Salad
This light and fresh Italian Potato Salad is the perfect side dish for dinner, a BBQ, or your next family get together.
Ingredients
- 2 lb Yukon Gold Potato
- 1 Bunch Green Onion
- 1/2 Cup Celery chopped
- 4-6 Thinly Sliced Radish
- 2 Dozen Kalamata Olives Halved
- 1/4 tsp Pepper
- 1/4 cup Italian Parsley roughly chopped
Vinaigrette
- 1/3 cup Red Wine Vinegar
- 1 tsp Lemon Juice
- 1 tsp Honey
- 1 tsp Salt
- 2/3 cup olive oil
- 1 tsp Dijon Mustard
Instructions
- Wash potatoes and transfer to a large pot. Fill pot with cold water, covering the potatoes by 1 inch.
- Bring the potatoes to a boil over high heat and then lower to a simmer. Cook until potatoes are fork tender but with a slight firmness, about 20-25 minutes.
- Drain and let potatoes cool to room temperature.
- In a large bowl, whisk together red wine vinegar, lemon juice, honey, salt, olive oil, and Dijon mustard.
- Once cooled, cut the potatoes into fourths and transfer to a serving dish. Add green onion, chopped celery, sliced radishes, pepper, Kalamata olives and toss with vinaigrette and chopped Italian parsley. Garnish with fresh parsley leaves.
Notes
Additional flavor if desired: 1/4 tsp thyme, oregano, or basil.
