Zesty Italian Potato Salad

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Zesty Italian Potato Salad

Fresh, vibrant, and bursting with Mediterranean flavor.

This Zesty Italian Potato Salad is everything a good summer side dish should be: colorful, bold, and incredibly satisfying. Instead of heavy mayonnaise, this recipe relies on a flavorful Italian dressing that lightly coats tender Yukon gold potatoes, crisp vegetables, olives, beans, and cheeses for a salad that’s just as refreshing as it is hearty. Perfect for picnics, potlucks, or as a side to any grilled entrée.

 Why You’ll Love This Recipe:

  • No mayo: Light and tangy dressing lets the vegetables shine.
  • Ready in under an hour: Quick to prepare, especially if you pre-cook the potatoes.
  • Perfect for crowds: Easily doubles for gatherings and events.
  • Packed with texture: Creamy potatoes, crunchy green beans, and juicy tomatoes make every bite interesting.

 Ingredients:

  • 3 pounds baby Yukon gold potatoes, halved
  • 3 tablespoons apple cider vinegar
  • 1½ cups grape tomatoes, halved
  • 1 cup diced provolone cheese
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 cup Spanish olives, halved
  • 1 cup green beans, trimmed and cut into bite-sized pieces (lightly steamed or blanched)
  • 1 cup quartered artichoke hearts (use canned, drained and patted dry)
  • ¼ cup diced red onion
  • ¼ cup sliced pepperoncini peppers
  • 1½ cups Italian dressing (store-bought or homemade – see notes)
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup grated Parmesan cheese
  • Chopped fresh basil and parsley, for garnish (optional)

Instructions:

  1. Cook the Potatoes:
    Place halved potatoes in a large pot. Cover with water, add 1 tablespoon of salt, and bring to a boil. Cook for 10–15 minutes until fork-tender but not falling apart. Drain well.
  2. Add Vinegar & Cool:
    While still warm, drizzle potatoes with apple cider vinegar. Let them cool to room temperature for maximum flavor absorption.
  3. Prepare the Salad:
    In a large mixing bowl, combine the cooled potatoes with tomatoes, provolone, beans, olives, green beans, artichoke hearts, red onion, and pepperoncini peppers.
  4. Dress the Salad:
    Pour in the Italian dressing and gently toss everything together until well coated. Season with salt and black pepper to taste.
  5. Finish & Serve:
    Sprinkle with grated Parmesan cheese and garnish with chopped fresh basil and parsley if desired. Serve immediately or chill for 1–2 hours to deepen the flavors.

 Tips & Variations:

  • Make ahead: Prep all ingredients (except dressing) up to 2 days in advance. Mix in the dressing just before serving.
  • Homemade dressing: For a more natural flavor, try a homemade Italian vinaigrette made with olive oil, vinegar, lemon juice, garlic, and Italian herbs.
  • Use other potatoes: Red potatoes or fingerlings can also work well in this recipe.
  • Add crunch: Mix in some diced celery or chopped cucumber for an added crisp texture.

 Storage:

Store leftovers in an airtight container in the refrigerator for up to 2 days. If you’ve already added the dressing, the vegetables may soften slightly over time—but the flavor will still be amazing.

 Nutrition (Per Serving – Approximate):

  • Calories: 391
  • Carbs: 46g
  • Protein: 12g
  • Fat: 18g
  • Fiber: 7g
  • Sodium: 1381mg
  • Calcium: 239mg
  • Iron: 2mg
  • Vitamin C: 43mg

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