Irresistible Italian Potato Salad
Who doesn’t love potato salad? This is not your traditional American mayonnaise based potato salad. It is dressed with pickled vegetables and a olive oil and vinegar dressing. It’s my family’s all time favorite for a summertime salad. It can even substitute as a side dish with our Italian style roasted chicken. Well lets get to it, so you can try it yourself.
Italian Potato Salad
Course: SidesCuisine: ItalianDifficulty: Easy8
servings1
hour25
minutesIngredients
5-lbs red bliss or yukon gold potatoes
2- 3 celery stalks with leaves, sliced down middle and chop into 1/4 inch pieces
1- 12 oz jar Vigo brand marinated hearts of palm & artichoke salad mix, drain most of the liquid and cut artichokes in half or thirds before adding to salad
8 oz jar mild or hot marinated banana pepper rings, chopped
2 scallions sliced or 1/4 cup of red onion sliced or minced
1/2 cup fresh chopped parsley and fresh basil
1/4 cup sliced green olives with pimentos
1 -2 tbsp small capers
1 tsp dried Italian seasoning
1 tablespoon Lawry’s seasoned salt
1 tsp fine black pepper
1/2 c good quality olive oil
1/4 cup red wine vinegar
Directions
- Wash potatoes, place in a large pot with fresh salted water and then boil until fork tender. Drain potatoes and allow to cool. Peel potatoes and slice into half inch slices or chunks -whichever you prefer
- Place potatoes in large mixing bowl, add rest of the ingredients and toss to combine flavors, adjust seasonings to preference. Sometimes, I add more vinegar when the potatoes are still warm, as they tend to absorb the vinegar.
- Transfer salad to a beautiful serving bowl and serve room temperature or it can be made ahead and refrigerated. Chances are that it won’t even make it to the ref ..because it is so yummy!! Enjoy!! Buon Appetito
- 3 Italian Sisters
