Italian Potato Salad Recipe
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.
Servings: 8
Cost: $10
Equipment
Ingredients
- 3 pounds baby Yukon gold potatoes cut in half
- 3 tablespoon apple cider vinegar
- 1 1/2 cups grape tomatoes cut in half
- 1 cup diced provolone cheese
- 1 cup cannellini beans
- 1 cup spanish olives cut in half
- 1 cup green beans cut into bite sized pieces
- 1 cup artichoke hearts quartered (we used canned quartered artichokes drained and patted dry.)
- 1/4 cup diced red onion
- 1/4 cup pepperoncini peppers
- 1 1/2 cups Italian Dressing
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup grated Parmesan Cheese
- Chopped fresh Basil and Parsley optional
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!
Nutrition
Calories: 391kcal | Carbohydrates: 46g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 1381mg | Potassium: 913mg | Fiber: 7g | Sugar: 8g | Vitamin A: 626IU | Vitamin C: 43mg | Calcium: 239mg | Iron: 2mg