Italian Potato Salad is easy to make, healthy and full of the bright and delicious flavors of Italy. This is a perfect make-ahead side dish for picnics, BBQ's, cookouts or potlucks because it has no-mayo. Additionally, without the garnish of parmesan cheese, this is a gorgeous vegan salad that everyone will love.
INGREDIENTS
- 5 pounds Yukon gold potatoes *or red potatoes, see note #1 below
- 2/3 cup extra virgin olive oil see note #2 below
- 1/3 cup lemon juice *from approximately 2 large lemons, see note #3 below
- 1 tablespoon crushed garlic *from approximately 3-4 large cloves, see note #4 below
- 1 tablespoon Lemon zest *from 2 large lemons
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 bunch Italian parsley *finely chopped, about 2 cups
- 12 large basil leaves *chiffonade, about 1/2 cup- see note #5 below
- 1 cup fresh oregano *finely chopped, from 1 container- about 1/2 cup
- 1/2 medium red onion finely diced, about 1/2 cup
- garnish with freshly grated Parmigiano Reggiano *optional, see note #6 below
DIRECTIONS
- Scrub potatoes riding them of any dirt or debris. Transfer washed potatoes to a large pot. Fill the pot with cold water covering the potatoes by 1 inch.
- Bring the potatoes to a boil over high heat and then lower to a simmer. Cook until potatoes are fork tender but with a slight firmness, about 12-14 minutes.
- Drain and let potatoes cool to room temperature.
- In a large bowl whisk together the oil and lemon juice. Stir in the garlic, lemon zest, salt, cayenne pepper, fresh herbs and red onion.
- Once cooled, cut the potatoes into round disks and transfer to a large mixing bowl.
- Pour the dressing over the top of the potatoes and mix well. This potato salad can be eaten immediately. However, it tastes even more amazing the next day after resting in an airtight container in the refrigerator over night.
Garnish with freshly grated parmesan cheese. (optional)
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