Recipe Background
Italian Potato Salad: simple ingredients, vibrant flavors, comforting and intriguing.
Italian Potato Salad brings together rustic simplicity and vibrant flavor. The tender red potatoes offer a creamy bite, subtly absorbing the olive oil and herbs. As you chop the fresh basil, its peppery aroma mingles with the sharpness of red onion and garlic, creating an inviting fragrance that fills the kitchen. The key is to let this salad rest in the fridge. It allows the potatoes to soak in all those flavors, becoming even more satisfying.
Juicy plum tomatoes, quartered for the perfect mouthful, are a refreshing counterpoint to the rich olives. These pimiento-stuffed olives add a briny punch that complements the earthiness of dried oregano. When combined, these ingredients create a melody of tastes that's at once comforting and intriguing. Serve this dish as a side at your next gathering, and watch as folks reach for it again and again.
There's a certain joy in preparing something so unpretentious yet delicious. The vibrant colors of the ingredients—reds, greens, and golds—make this salad a feast for the eyes as well. Mixing them in a large bowl becomes both a visual and tactile experience as you coat each piece with seasoned olive oil. It's these little steps that transform simple ingredients into something special, meant to be shared and enjoyed.
Ingredients
- 6 medium red potatoes cooked and cut into 1-inch pieces
- 2 cloves garlic minced
- 1/2 cup red onion chopped
- 3-4 plum tomatoes quartered
- 1/3 cup olive oil
- 3-4 fresh basil leaves chopped
- 1 (5.75-ounce) jar pimiento-stuffed olives drained and halved
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
Directions
- In a large bowl, add the red potatoes, the garlic, the red onion, the tomatoes, the olive oil, the basil, the olives, the oregano, the salt, and the pepper and toss to coat.
- Cover the bowl and refrigerate for at least 4 hours and up to overnight.
- Serve.
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