Italian Potato Salad
Make this perfectly zesty mayo-free Italian Potato Salad that is perfect on a summer day!
Ingredients
- 1½-2 lb small red or white potatoes
- 1 lb trimmed string beans
- 1 cup chopped fresh parsley
- 1 garlic clove minced
- 6 tbsp evoo
- 2 tbsp red wine vinegar
- ½ lemon, juiced
- salt and pepper to taste
- 1 tsp oregano add more or less to your liking
- ¼ sliced red onion optional
Instructions
- Bring water, salt, and potatoes to a boil then reduce heat to simmer for 15 minutes. In the meantime, make the dressing.
- In a small or cup combine: parsley, garlic, evoo, red wine vinegar, lemon, oregano, salt and pepper. Mix well.
- Add string beans to boiling pot and let them continue to boil for another 5 more minutes.
- Strain the string beans and potatoes and place into a large mixing bowl. Pour the dressing over it while it is still hot and lightly toss to combine.
- Optional: if you want to add some sliced red onion, it goes well with it also.
Not Your Average Potato Salad
Be honest, when you think of potato salad, you imagine a big tub of mayo covered potatoes. I do too, and you are not wrong. That is the classic American style potato salad. But, I want to show you another way- the Italian way hehe!
In the summertime, this Italian Potato Salad grazed our outdoor tables, alongside it was a semolina loaf that you would tear off and dip in the salad “dressing” aka oil. It is a lighter, fresher, and easier version of a potato salad that adds to your daily dose of vegetable. It makes me nostalgic and eager for those summer days when I would hop out of my aunts pool and start snacking on whatever savory goodness adorned the table. Oh, to be young again!
