Italian Potato Salad at home
- Yield 6
- Prep 20 minutes
- Cook 20 minutes
Italian Potato Salad at home is a salad recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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
- half of a small red onion, thinly sliced
- 1/3 cup finely-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-cracked black pepper
Method
Set the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Leave over medium-a hot burner until the water reaches a boil. Then reduce heat to medium to maintain the let it bubble gently, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
Tip off the potatoes in a colander and let cool for 20-30 minutes.
While that cooks, whisk together the vinaigrette ingredients in a bowl (or shake vigorously in a mason jar) until evenly combined.
Once the potatoes are ready to go, combine them in a large serving bowl with the dressing, arugula, mozzarella, tomatoes, artichokes, salami (if using), olives, onion and basil. Turn gently until evenly combined.
Taste and season with additional salt and pepper if needed, to taste. Plate while it is hot, sprinkled with Parmesan cheese. Or cover the bowl and refrigerate for 1-2 hours and then serve the potato salad chilled.
Refrigerate any leftovers in a sealed container for up to 3 days.
