Italian Potato Salad
ID: dd14d5ee...
A quick, flavorful, and mayo-less Italian potato salad featuring a colorful mix of boiled potatoes, olives, capers, cherry tomatoes, pickled red onions, and fresh herbs tossed in high-quality extra virgin olive oil.
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🍳 Cooking Flow
Pickle red onions with salt and red wine vinegar. → Combine boiled and halved potatoes with olives, capers, tomatoes, and parsley in a large bowl. → Add pickled onions, dress with olive oil, salt, and pepper, and mix. → Taste, adjust seasoning, and toss in freshly chopped basil.
Cooking Steps
Brief Cooking Order
Pickle red onions with salt and red wine vinegar. → Combine boiled and halved potatoes with olives, capers, tomatoes, and parsley in a large bowl. → Add pickled onions, dress with olive oil, salt, and pepper, and mix. → Taste, adjust seasoning, and toss in freshly chopped basil.
Introduction
A quick, flavorful, and mayo-less Italian potato salad featuring a colorful mix of boiled potatoes, olives, capers, cherry tomatoes, pickled red onions, and fresh herbs tossed in high-quality extra virgin olive oil.
Step 1
Prepare the quick-pickled onions by adding salt and red wine vinegar to sliced red onions in a bowl, stir, and set aside.
Step 2
Place whole boiled potatoes (boiled in salt water for about 12 minutes until soft, cooled, and cut in half) in a large bowl.
Step 3
Add pitted Calabrese olives, Kalamata olives, rinsed capers, and halved cherry tomatoes to the potatoes.
Step 4
Add chopped Italian parsley and the prepared pickled red onions into the bowl.
Step 5
Drizzle with high-quality extra virgin olive oil, and season with salt and cracked black pepper, then give it a quick mix.
Ingredients List
Important Notes
Boil the potatoes whole in salt water for about 12 minutes until soft, then ensure they are cooled before slicing them in half to prevent them from breaking apart.
Pickling the red onions first mellows out their strong raw onion flavor and infuses a pleasant acidity into the salad.
Since there is no mayonnaise, use high-quality extra virgin olive oil to dress the salad.
Always taste the salad after mixing and adjust the salt and acidity to your preference.
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