Italian Potato Salad

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Italian Potato Salad – A Bright, Flavor-Packed Mediterranean Twist

If you’re looking for a refreshing, hearty, and utterly satisfying side dish or light meal, this Italian Potato Salad is your answer. Bursting with Mediterranean flavors and textures—from tender potatoes and crisp green beans to briny olives and creamy provolone—this vibrant salad is a celebration of color and taste. Unlike traditional mayo-based potato salads, this version is tossed in a tangy Italian dressing, making it perfect for warm-weather gatherings, picnics, and potlucks.

 Prep Time: 10 minutes

Cook Time: 30 minutes
Total Time: 1 hour 40 minutes (includes cooling)
Servings: 8

Ingredients

  • 3 pounds baby Yukon Gold potatoes, halved
  • 1 tablespoon kosher salt, for boiling water
  • 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 chopped into bite-sized pieces
  • 1 cup canned artichoke hearts, quartered, drained, and patted dry
  • ¼ cup red onion, finely diced
  • ¼ cup pepperoncini peppers, sliced
  • 1½ cups Italian dressing (store-bought or homemade)
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup grated Parmesan cheese
  • Chopped fresh basil and parsley, for garnish (optional)

Instructions

  1. Boil the Potatoes:
    Place the halved baby Yukon Gold potatoes in a large pot and cover them with cold water. Add 1 tablespoon of kosher salt. Bring to a boil over high heat and cook for 10–15 minutes or until just fork tender. Do not overcook.
  2. Add Vinegar and Cool:
    Drain the potatoes well and immediately drizzle them with apple cider vinegar while they’re still warm. Let them cool completely to room temperature before assembling the salad.
  3. Blanch the Green Beans:
    While the potatoes are cooling, blanch the green beans by boiling them for 2–3 minutes until just tender and bright green. Drain and immediately rinse under cold water to stop the cooking process. Set aside.
  4. Assemble the Salad:
    In a large mixing bowl, combine the cooled potatoes, grape tomatoes, provolone cheese, cannellini beans, olives, blanched green beans, artichoke hearts, red onion, and pepperoncini peppers. Gently toss to combine.
  5. Dress and Season:
    Pour in the Italian dressing, then sprinkle with salt and black pepper. Toss gently until everything is well coated.
  6. Finish with Cheese and Herbs:
    Add the grated Parmesan cheese and give the salad one final toss. Taste and adjust seasoning, if needed. Garnish with freshly chopped basil and parsley for a burst of color and flavor.
  7. Chill Before Serving (Optional but Recommended):
    For best flavor, cover and refrigerate the salad for at least 1 hour before serving.

Tips & Variations

  • Make Ahead: This salad tastes even better after a few hours in the fridge as the flavors meld together.
  • Add Protein: Turn it into a complete meal by adding grilled chicken, tuna, or hard-boiled eggs.
  • Make it an Antipasto Salad: Add marinated mushrooms, roasted red peppers, or sun-dried tomatoes for extra Italian flair.
  • Homemade Italian Dressing: For a fresher taste, make your own with olive oil, red wine vinegar, Dijon mustard, garlic, and Italian herbs.

Nutrition Information (Per Serving)

  • Calories: 391 kcal
  • Carbohydrates: 46g
  • Protein: 12g
  • Fat: 18g
  • Saturated Fat: 5g
  • Cholesterol: 17mg
  • Fiber: 7g
  • Sugar: 8g
  • Sodium: 1381mg
  • Potassium: 913mg
  • Calcium: 239mg
  • Vitamin C: 43mg

Note: Nutrition values are approximate and may vary depending on specific ingredients used.

This Italian Potato Salad is a guaranteed crowd-pleaser—crisp, creamy, zesty, and full of Italian flair. Serve it chilled or at room temperature alongside grilled meats, roasted vegetables, or your favorite summer dishes.

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