Bright, fresh Italian flavor in every bite of this easy Italian Potato Salad. Loaded with olives, vegetables, tender potatoes and a zesty Italian Dressing, this is the most epic potato salad recipe ever.
Prep Time10 minutesmins
Cook Time30 minutesmins
Chilling Time1 hourhr
Total Time1 hourhr40 minutesmins
Course: Salad, Side Dish
Cuisine: American, Italian
Keyword: antipasto, Italian Dressing, Italian Potato Salad, potato salad
Servings: 8
Calories: 391kcal
Author: Kellie
Cost: $10
Equipment
1 mixing bowl
Ingredients
3poundsbaby Yukon gold potatoescut in half
3tablespoonapple cider vinegar
1 1/2cupsgrape tomatoescut in half
1cupdiced provolone cheese
1cupcannellini beans
1cupspanish olivescut in half
1cupgreen beanscut into bite sized pieces
1cupartichoke heartsquartered (we used canned quartered artichokes drained and patted dry.)
1/4cupdiced red onion
1/4cuppepperoncini peppers
1 1/2cupsItalian Dressing
1/2teaspoonkosher salt
1/2teaspoonground black pepper
1/2cupgrated Parmesan Cheese
Chopped fresh Basil and Parsleyoptional
Instructions
Place the potatoes in a large pot and fill with water to just cover the potatoes. Add 1 tablespoon salt and bring the water to a boil.
Cook the potatoes for 10-15 minutes or until just fork tender.
Drain and immediately drizzle with vinegar. Cool the potatoes to room temperature.
Transfer the potatoes to a large bowl. Add the tomatoes, provolone, beans, olives, green beans, artichoke hearts, red onion and peppers. Toss to combine.
Add the dressing, salt and pepper. Stir the potatoes salad to coat with the dressing.
Sprinkle with the parmesan cheese and season with salt and pepper to taste.
Garnish with chopped, fresh basil and parsley, if desired.
Notes
Italian Potato Salad is best if made a couple hours in advance.Make it an antipasto salad by mixing in your favorite charcuterie ingredients!