Italian Potato Salad
A potato salad without mayonnaise or eggs. This version is steeped in lemon, vinegar and herbs, adjusted according to your taste. Prepare it ahead of time so the potatoes will marinate in the vinaigrette and taste delicious at your barbecue. This recipe is adapted from Our Salty Kitchen. I suggest tasting the vinaigrette before adding the maximum amount of lemon or vinegar. If the dressing tastes too acidic, moderate it with a half teaspoon or so of sugar.
Make sure you put enough salt in the water so the potatoes come out lip-smacking good!
Try other side dishes to go with meat or fish.
Servings: 8
Time: 1 hour 30 minutes (includes minimum 1 hour marinating)
Ingredients
24 oz of baby new potatoes, whole or quartered
1 tablespoon kosher salt, plus more to taste
1 1/2 tablespoon red wine vinegar
1 lemon juiced and zested (Start with 1/2-2/3, taste, then add more as desired)
2 cloves garlic, minced
1/4 cup olive oil
salt and black pepper, according to taste
1 tablespoon or more chopped basil (optional)
1 tablespoon chopped parsley (optional)
1 teaspoon chopped chives (optional)
Method
Use whole baby potatoes OR dice the potatoes into “fat” quarters. Slice each potato in half lengthwise, then each half widthwise.
Place the potatoes into a large 6-quart pot (they need room to move). Add enough cold water to cover the potatoes by about two inches.
Place the pot over high heat and bring the water to a boil. Add 1 tablespoon kosher salt, then reduce heat to medium-high. Boil until the potatoes are tender and can be easily pierced with the tip of a knife, 8-10 minutes.
While the potatoes are cooking, make the vinaigrette. Combine the red wine vinegar, lemon juice, lemon zest, and minced garlic in a small bowl. Drizzle in the olive oil and whisk until emulsified.
Drain the potatoes, shake to release as much water as possible, then place the potatoes back into the hot pot. The heat from the pot will help any residual water dissolve.
Pour the vinaigrette over the potatoes. Add the pepper, and the optional herbs - basil, parsley, and chives, and toss to coat. Taste for seasoning and add additional salt or pepper as needed. Marinate at room temperature for at least 1 hour, and up to 4. Serve at room temperature. Leftovers can be stored in the fridge for a few days. Bring to room temperature before serving, or reheat a small portion in the microwave for 30 seconds to remove the chill.
A potato salad without mayonnaise or eggs. This version is steeped in lemon, vinegar and herbs, adjusted according to your taste. Prepare it ahead of time so the potatoes will marinate in the vinaigrette and taste delicious at your barbecue. This recipe is adapted from Our Salty Kitchen. I suggest tasting the vinaigrette before adding the maximum amount of lemon or vinegar. If the dressing tastes too acidic, moderate it with a half teaspoon or so of sugar.
Make sure you put enough salt in the water so the potatoes come out lip-smacking good!
Try other side dishes to go with meat or fish.
Servings: 8
Time: 1 hour 30 minutes (includes minimum 1 hour marinating)
Ingredients
24 oz of baby new potatoes, whole or quartered
1 tablespoon kosher salt, plus more to taste
1 1/2 tablespoon red wine vinegar
1 lemon juiced and zested (Start with 1/2-2/3, taste, then add more as desired)
2 cloves garlic, minced
1/4 cup olive oil
salt and black pepper, according to taste
1 tablespoon or more chopped basil (optional)
1 tablespoon chopped parsley (optional)
1 teaspoon chopped chives (optional)
Method
Use whole baby potatoes OR dice the potatoes into “fat” quarters. Slice each potato in half lengthwise, then each half widthwise.
Place the potatoes into a large 6-quart pot (they need room to move). Add enough cold water to cover the potatoes by about two inches.
Place the pot over high heat and bring the water to a boil. Add 1 tablespoon kosher salt, then reduce heat to medium-high. Boil until the potatoes are tender and can be easily pierced with the tip of a knife, 8-10 minutes.
While the potatoes are cooking, make the vinaigrette. Combine the red wine vinegar, lemon juice, lemon zest, and minced garlic in a small bowl. Drizzle in the olive oil and whisk until emulsified.
Drain the potatoes, shake to release as much water as possible, then place the potatoes back into the hot pot. The heat from the pot will help any residual water dissolve.
Pour the vinaigrette over the potatoes. Add the pepper, and the optional herbs - basil, parsley, and chives, and toss to coat. Taste for seasoning and add additional salt or pepper as needed. Marinate at room temperature for at least 1 hour, and up to 4. Serve at room temperature. Leftovers can be stored in the fridge for a few days. Bring to room temperature before serving, or reheat a small portion in the microwave for 30 seconds to remove the chill.