Description
This vibrant Italian Potato Salad is a delightful departure from the usual creamy versions, bringing a zesty, herb-infused flavor to your table. Tender potatoes mingle with crisp vegetables, all tossed in a light, tangy dressing that’s wonderfully refreshing. It’s the perfect potluck dish or a bright accompaniment to any meal.
Ingredients
2 pounds potatoes Yukon Gold or red potatoes
1 can/jar tuna in olive oil about 5 oz or 140 g drained
1 cup roasted red peppers jarred, drained and sliced – or about 1 roasted bell pepper
1/2 cup olives pitted
2 eggs boiled, or more to taste
1/2 small red onion thinly sliced
1/2 cup celery diced
3 tablespoons fresh parsley or basil leaves, or both – chopped
For the Dressing
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar or another vinegar
1 teaspoon dried oregano
1/2 teaspoon salt + black pepper to taste
1 tablespoon lemon juice optional
1 teaspoon lemon zest optional
Instructions
1. Boil Potatoes and Eggs: Rinse 2 eggs and place them in a pot with 2 pounds of potatoes. Cover with cold, salted water and bring to a boil.
2. Cook Eggs and Potatoes: Boil the eggs for 10 minutes, then remove them and let them cool. Continue cooking the potatoes for another 15-20 minutes, until they are easily pierced with a fork. Drain the potatoes, let them cool slightly, then peel and cut them into chunks.
3. Prepare the Dressing: In a large mixing bowl, whisk together 1/3 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon lemon juice (if using), 1 teaspoon lemon zest (if using), 1 teaspoon dried oregano, 1/2 teaspoon salt, and pepper.
4. Dress the Potatoes: Add the warm potato chunks to the dressing and toss them gently. Its okay if a few potatoes break apart; this will make the salad creamier.
5. Add Remaining Ingredients: Gently stir in 1 drained and flaked can of tuna in olive oil, 1 cup of drained and sliced roasted red peppers, 1/2 cup of pitted olives, 1/2 small thinly sliced red onion, 1/2 cup of diced celery, and 3 tablespoons of chopped fresh parsley.
6. Finish and Serve: Toss everything gently. Add the hard-boiled egg wedges just before serving or as the last step. This salad can be served at room temperature or chilled, and it tastes best after chilling for at least 1 hour in the refrigerator.
Notes
Don’t Overcook the Potatoes: Test for doneness with a fork; they should be tender but still hold their shape. Overcooked potatoes will turn mushy.
Gentle Tossing: Be mindful when tossing the salad, especially after adding the potatoes and dressing. You want the potatoes to remain mostly intact for the best texture.
Dressing Adjustment: Taste the dressing before adding it to the potatoes. Adjust salt, pepper, or vinegar to your preference. Remember, the potatoes will absorb some of the seasoning.
Fresh Herbs are Best: While dried herbs can be used in a pinch for other dishes, for this Italian Potato Salad, fresh herbs are essential for that bright, authentic flavor. Use them liberally!
Room Temperature Serving: This salad is best served at room temperature or slightly chilled, allowing all the flavors to meld and shine through.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Italian