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.