Italian Potato Salad Recipe
How To Make How To Make Italian Potato Salad
This potato salad is an explosion of earthy flavors from a variety of herbs and vegetables that will remind you of a good Italian cuisine.
Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil.
Reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5 to 8 minutes or until the potatoes pierce easily with a fork.
Drain the potatoes in a colander and let cool for 20 to 30 minutes.
Whisk together the vinaigrette ingredients in a bowl until evenly combined.
Once the potatoes are ready combine them in a large serving bowl with the dressing, arugula, mozzarella, tomatoes, artichokes, olives, onion, salami, and basil. Toss gently until evenly combined.
Taste and season with additional salt and pepper if needed, to taste. Serve immediately, sprinkled with Parmesan cheese. Or cover the bowl and refrigerate for 1 to 2 hours and then serve the potato salad chilled.
Refrigerate any leftovers in a sealed container for up to 3 days.
- Calories: 353.98kcal
- Fat: 21.34g
- Saturated Fat: 5.89g
- Trans Fat: 0.14g
- Monounsaturated Fat: 12.06g
- Polyunsaturated Fat: 2.66g
- Carbohydrates: 29.64g
- Fiber: 4.76g
- Sugar: 3.21g
- Protein: 12.19g
- Cholesterol: 37.88mg
- Sodium: 652.58mg
- Calcium: 121.18mg
- Potassium: 921.68mg
- Iron: 2.45mg
- Vitamin A: 65.32µg
- Vitamin C: 38.40mg