Hello everyone! I have a good one for you this week: Italian Potato Salad! This is such a simple recipe but a crowd-pleaser. Perfect for those end-of-Summer barbeques and back-to-work potlucks! You can even make it ahead of time and let it sit overnight. Like all pasta and potato salads, they’re better the longer they get to marinade in the dressing.
This is actually perfect timing because next month is one of my favorite holidays—national potato month! To celebrate, I’ll be eating my weight in potato products and if you see me out and about doing just that—mind your own business.
I would also like to point out that there is no particular reason this dish is called Italian Potato Salad other than the colors of the dish are the same as the Italian flag; and perhaps the excessive amount of olive oil being used. The decision to use Italian flat leaf parsley was definitely just confirmation bias.
On that note, I give you the notes!
Notes
Wine Pairing Suggestions
For this potato salad, even though it’s a side dish, it deserves the same respect as any other dish and therefore needs to be adequately paired with a wine. I would suggest anything dry and sparkling, like prosecco or cava, or a crisp sauvignon blanc. Both of these wines would compliment the acidity of the dish—keeping the red wine vinegar base in mind for this pairing. These wine’s flavors are very subtle which would complement the simplicity of the potato salad nicely so that neither the wine nor the dish would be overpowered.
Italian Potato Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings
Ingredients
1 lb of baby potatoes
1 red onion
1 lb fresh green beans
1/4 cup red wine vinegar
1/2 cup olive oil
Italian flat leaf parsley
Salt and pepper to taste
Directions
Prepare a large pot of salted water for your potatoes.
Half or quarter your potatoes, depending on how small they are, and place them in the pot of salted water.
Put the pot on the stove and turn the heat to high. Cook until the water starts to boil.
Once the water is boiling, check the potatoes for doneness by sticking a fork in one of them. If it goes through easily, the potatoes are cooked. If the fork doesn’t go through easily, continue cooking the potatoes until they're soft.
Once the potatoes are ready, strain them from the pot and let them cool all the way before assembling the salad.
Next, get your green beans ready by trimming the ends and cutting the large ones in half so they’re all about the same size.
Bring another large pot of salted water to a boil and drop the green beans in. Cook for 3-5 minutes (so they still have a crunch) and, when they’re done cooking, immediately place the green beans in an ice bath. (The ice bath helps them keep their vibrant green color.)
Once you have sufficiently cooled your potatoes and green beans, you can begin assembling your salad.
Place the potatoes and green beans in a large bowl and set that aside.
Cut your red onion into quarters and then chop them so they are in long ribbons. (Don’t dice your onion!) Add the onions to the bowl.
Next, add your red wine vinegar, olive oil, salt, pepper, and roughly chopped parsley to the bowl and fold the ingredients together. You can place the salad in the fridge until it’s time to serve.
Enjoy!
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The Italian potato salad seems amazing! I definitely want to make that for the family this week. I love how it has my favorite potatoes and veggies in it!!❤