Italian Potato Salad Recipe
This is an Italian recipe of potato salad. Italian potato salad usually has parsley, olive oil and wine vinegar dressing. It’s nonfat because it’s made without mayonnaise; red wine vinegar is used instead of mayo and it gives the salad a sharp taste. You can also use substitutes in preparing this, like using red onions if you don’t have fresh basil or parsley. Balsamic vinegar is a nice substitution for the red wine vinegar. One great tip that this recipe offers you is to make sure to dress the potatoes while they are still warm because this is where they absorb the great flavor from the oil, vinegar and seasonings. This salad is also great with black bean burgers for a perfect summer night dinner. Now, here’s what you need and how to make this.
Ingredients
- 6 large potatoes, boiled unpeeled
- 1 medium onion, cut in half then sliced very thin
- ⅓ cup extra virgin olive oil (80 ml)
- ¼ cup red wine vinegar (60 ml)
- 2 teaspoon sea salt (10 g)
- 1 teaspoon freshly cracked pepper (10 g)
- 2 tablespoons fresh parsley, chopped (30 g)
Instructions
- Place potatoes in a pot filled with enough amounts of water and cover. Bring to a boil until tender, for about 20 minutes. Drain well.
- Peel boiled potatoes while they are still warm and cut into large, bite-sized cubes.
- In large mixing bowl, toss potatoes while they are still warm together with remaining ingredients.
- Serve either warm or cold.
Notes
If you have some fresh tomatoes in the garden, you can add tomato slices, or some cucumber and/or black olives into the salad to add some extra flavor.
