Picture this: a sun-drenched Italian countryside, where the air is filled with laughter and the aroma of fresh basil mingling with the earthy scent of potatoes. This authentic Italian potato salad—perfectly suited for summer gatherings—isn’t just a dish; it’s a nostalgic journey back to family picnics and breezy afternoons. With each bite, you’ll be transported to a place where time seems to pause, just long enough for you to savor the simple joys of life.
Steps
- Begin by cutting the potatoes into large chunks and place them in a stockpot. Add enough salted cold water to cover them and cook until tender. Drain the potatoes and set them aside to cool.
- In the meantime, prepare the vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, dried thyme, salt, and black pepper in a bowl or shaking them in a mason jar until well blended.
- Once the potatoes have cooled, place them in a large serving bowl. Add the vinaigrette, fresh arugula, mozzarella, tomatoes, artichokes, salami (if desired), olives, red onion, and basil, and then mix everything gently.
- Taste the salad and adjust the seasoning with additional salt and pepper if necessary. Serve immediately with a sprinkle of Parmesan cheese if desired, or refrigerate for 1-2 hours for a chilled serving.
- Store any leftover potato salad in an airtight container in the refrigerator for up to three days.
Ingredients
- 2.5 pounds Yukon gold or red potatoes
- 2 large handfuls fresh baby arugula
- 2 cups baby mozzarella balls
- 2 cups cherry or grape tomatoes, halved
- 1 (12-ounce) jar artichoke hearts, drained and halved
- 1 cup diced Italian salami (optional)
- 1/2 cup sliced black olives
- 1/2 small red onion, thinly sliced
- 1/3 cup chopped fresh basil leaves
- Grated Parmesan cheese, for serving (optional)
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
FAQ
- Can I make this Italian Potato Salad vegan?
- Yes, you can easily make this salad vegan by omitting the salami and cheese. The dish is quite flexible and allows for such modifications.
- What types of potatoes work best for this recipe?
- The recipe is versatile when it comes to potato choice. Yukon golds, red potatoes, Russets, or fingerlings all work well. You can peel them if you prefer, but leaving the skins on adds extra texture.
- How do I mellow the flavor of red onions in the salad?
- If you find the flavor of raw red onions too strong, you can rinse the sliced onions briefly in water to mellow their taste before adding them to the salad.
- Can this potato salad serve as a main course?
- Absolutely! The salad is hearty and filling, making it suitable as a main dish, especially with the addition of ingredients like salami and mozzarella.
- How can I customize this recipe with additional ingredients?
- You can add various ingredients to suit your taste, such as toasted pine nuts, roasted red peppers, or different kinds of olives. You can also experiment with different cheeses like burrata or Pecorino.
Tips
- To enhance the flavor of the red onions, consider rinsing them briefly in water after slicing to mellow their sharp taste.
- For added texture and flavor, try incorporating toasted nuts like pine nuts or walnuts into the salad.
- If you’re looking for a vegetarian or vegan option, simply omit the salami and cheese to suit your dietary preferences.
- After cooking the potatoes, allow them to cool for 20-30 minutes to ensure they hold their shape when mixed with other ingredients.
Equipment
- Large Stockpot: For boiling the potatoes.
- Colander: For draining the cooked potatoes.
- Mixing Bowl: To toss the salad ingredients together.
- Mason Jar or Whisk: For preparing the Italian vinaigrette.
- Chef’s Knife: For chopping ingredients like potatoes, salami, and basil.
- Cutting Board: For chopping and preparing various ingredients.
