Italian New Potato Salad Food

ITALIAN POTATO SALAD

Italian Potato Salad image

This potato salad was one of my Nonna's (grandmother) most-loved recipes. Our whole family (and it's big!) loves it and we always think of her when we make it. It is simple while still being full of flavour. The salad is best served warm or room temperature. You don't absolutely have to love parsley to like this dish, but it would help a little. :-) Please note: amounts are approximate - my grandmother never wrote anything down, so we go by taste. Feel free to adjust to your own preferences.

Provided by Mel T

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb new potato, skins on (I like the small-ish ones best)
1/4 cup extra virgin olive oil
3 -4 garlic cloves (if they're really small, use 4)
1/4 cup chopped parsley
salt
pepper

Steps:

Boil potatoes, keeping skins on, until tender.
Meanwhile, crush garlic into medium-sized serving bowl and add chopped parsley.
Add olive oil and mix well.
Let mixture sit while potatoes are cooking.
When potatoes are done and still HOT (or at least very warm- they absorb the flavour better that way), cut into bite-sized chunks and add to parsley-garlic mixture.
(If you prefer to peel your potatoes, feel free).
Stir well to coat potatoes.
If more oil is needed (sometimes it varies, depending on the potatoes), add enough to get desired amount.
Salt and pepper to taste.
This is best when it sits for at least an hour at room temperature before serving to let the flavours combine.

ITALIAN POTATO SALAD

Italian Potato Salad image

My Nonnie used to make this potato salad for me whenever I was home for the holidays. It's a great alternative to mayo-based potato salads. Red wine vinegar works well, too.

Provided by Maria

Categories Salad Potato Salad Recipes No Mayo

Time 13h45m

Yield 8

Number Of Ingredients 5

Ingredients

5 large potatoes, peeled and chopped
2 cloves garlic, minced
⅔ cup extra virgin olive oil
½ cup white wine vinegar
⅓ cup chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
Cover and refrigerate overnight.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 40.7 g, Fat 18.9 g, Fiber 5.2 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 17 mg, Sugar 1.8 g

CHILLED ITALIAN POTATO SALAD

Chilled Italian Potato Salad image

A dear departed friend gave me a copy of Jeff Smith's Frugal Gourmet as a gift many years ago and this was her favorite recipe from that book.

Provided by Debbwl

Categories Lactose Free

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs russet potatoes
3/4 lb green beans, fresh trimmed and cut into 1 inch pieces
1/2 cup red onion, thinly sliced
2 eggs, hard boiled, sliced
1/2 cup extra virgin olive oil
1/4 cup mayonnaise
1/2 lemon, juice of
1 tablespoon parsley, chopped
salt and pepper

Steps:

Place the potatoes in a pot and cover with water. Bring to a boil. Simmer about 30 minutes until very tender when pierced with a fork. Carefully drain and allow to cool. Peel and cut into 1/2 inch dice.
Blanch the green beans for about 5 minutes in a pot of water. Drain and rinse beans in cold water. Drain well.
Lightly toss potatoes, beans, onion, and hard boiled eggs.
Whisk olive oil, mayonnaise, lemon juice, parsley, salt, and pepper.
Add dressing to salad, toss and chill until ready to eat.

EASY ITALIAN POTATO SALAD

Easy Italian Potato Salad image

You'll want to take this simple-to-assemble potato salad to all your picnics and outings. It's always on the menu when my tomato plants yield a bumper crop. Feel free to improvise by adding other fresh vegetables.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

5 to 6 medium red potatoes, cooked and cut into 1-inch pieces
2 garlic cloves, minced
1/2 cup chopped red onion
3 to 4 plum tomatoes, quartered
1/3 cup olive oil
3 to 4 fresh basil leaves, chopped
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and halved
1 teaspoon dried oregano
1-1/2 teaspoons salt
1/4 teaspoon pepper
Lettuce leaves, optional

Steps:

In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

SICILIAN POTATO SALAD

Sicilian Potato Salad image

Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. -Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 26 servings.

Number Of Ingredients 11

Ingredients

10 small russet potatoes, unpeeled
1-1/2 teaspoons salt, divided
1/2 pound fresh green beans, cut into 1-1/2-inch pieces
1/4 teaspoon pepper
2 medium cucumbers, halved lengthwise and cut into 1/4-inch slices
1/2 pound cherry tomatoes, halved
1 large red onion, halved and thinly sliced
1 cup thinly sliced fresh basil leaves, divided
1/2 cup olive oil
4 tablespoons cider vinegar
3 garlic cloves, minced

Steps:

Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry., Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry., Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.

Nutrition Facts : Calories 96 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ITALIAN POTATO SALAD

Italian Potato Salad image

Check the calories on this one! Here's a salad that's a real hit! No mayo or that "other" stuff. You can really taste the potatoes in this dish. And it's healthy at the same time. Can't beat the combination! Cook potatoes nite before for speed!

Provided by Happy Harry 2

Categories Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups potatoes, boiled and cubed
1 cup red onion, diced
1/2 cup white vinegar
1/2 cup water
1 tablespoon garlic, minced
1 tablespoon fresh parsley, rough chop
1 teaspoon extra virgin olive oil
1/4 teaspoon black pepper, fresh ground
1 pinch dried basil
1 pinch paprika

Steps:

Combine all ingredients except the rough chopped parsley.
Refrigerate about one hour. Top with parsley and serve.
** This can stand at room temperature since there is none of that "white stuff" in it.

Nutrition Facts : Calories 151.7, Fat 1.3, SaturatedFat 0.2, Sodium 13.9, Carbohydrate 31.1, Fiber 4.1, Sugar 3, Protein 3.6

ITALIAN POTATO SALAD

Italian potato salad image

Skip the mayo and go for an Italian-style olive oil dressing for warm new potatoes. Jazz them up with basil, Parmesan and sundried tomatoes

Provided by Good Food team

Categories Buffet, Side dish

Time 25m

Number Of Ingredients 5

Ingredients

1kg baby new potato , halved
1 tbsp olive oil
3 tbsp grated parmesan (or vegetarian alternative)
small bunch basil , roughly chopped
6 sundried tomatoes , finely sliced

Steps:

Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly. Whisk together the olive oil, Parmesan and a little seasoning. Toss through the potatoes with the basil and sundried tomatoes. Serve warm.

Nutrition Facts : Calories 178 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

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Place potatoes into a large 6-quart pot (they need room to move). Add enough cold water to cover the potatoes by about two inches.
Place the pot over high heat and bring the water to a boil. Add 1 tbsp kosher salt, then reduce heat to medium-high. Boil until the potatoes are tender and can be easily pierced with the tip of a knife, 8-10 minutes.
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Italian New Potato Salad Food

ITALIAN POTATO SALAD

ITALIAN POTATO SALAD

My Nonnie used to make this potato salad for me whenever I was home for the holidays. It's a great alternative to mayo-based potato salads. Red wine vinegar works well, too.

CHILLED ITALIAN POTATO SALAD

A dear departed friend gave me a copy of Jeff Smith's Frugal Gourmet as a gift many years ago and this was her favorite recipe from that book.

EASY ITALIAN POTATO SALAD

You'll want to take this simple-to-assemble potato salad to all your picnics and outings. It's always on the menu when my tomato plants yield a bumper crop. Feel free to improvise by adding other fresh vegetables.

SICILIAN POTATO SALAD

Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. -Sue Falk, Warren, Michigan

ITALIAN POTATO SALAD

Check the calories on this one! Here's a salad that's a real hit! No mayo or that "other" stuff. You can really taste the potatoes in this dish. And it's healthy at the same time. Can't beat the combination! Cook potatoes nite before for speed!

ITALIAN POTATO SALAD

Skip the mayo and go for an Italian-style olive oil dressing for warm new potatoes. Jazz them up with basil, Parmesan and sundried tomatoes

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