Insalata Di Patate - Italian Potato Salad

Name: Insalata Di Patate - Italian Potato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 6 large potatoes, boiled in the skin; 1 medium onion, cut in half then sliced very thin; 1/3 cup extra virgin olive oil; 1/4 cup red wine vinegar; 1 teaspoon sea salt; 1 teaspoon freshly cracked pepper; 3 tablespoons fresh parsley, chopped

Submitted by DeSouter

"A very good alternative to mayo-laden potato salads. It is a much lighter dish and is a great accompaniment to any BBQ dishes or with grilled chicken or meat and a green salad."

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Ready In:: 40mins
Ingredients:: 7
Serves:: 8

ingredients

6 large potatoes, boiled in the skin
1 medium onion, cut in half then sliced very thin
¹⁄₃ cup extra virgin olive oil
¹⁄₄ cup red wine vinegar
1 teaspoon sea salt
1 teaspoon freshly cracked pepper
3 tablespoons fresh parsley, chopped

directions

Peel boiled potatoes while they are still warm and cut into large, bite-sized cubes.
Toss together with remaining ingredients.
Refrigerate for at least one hour.

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Reviews

I forgot to add that I prefer to make it with 1 cup of sliced green onions. They add a unique flavor and add color to the dish.

triumpf
Absolutely amazing potato salad!! I used red onion and substituted fresh basil for parsley (already had it in the fridge). I took another users advice and added fresh tomatoes from the garden. One red and one green zebra. This salad accompanied my black bean burgers for a perfect summer night dinner with friends :) Thanks so much!

likethebird
Fantastico!! This is my new potato salad recipe. Who needs mayo??

HeatherN
This is great I did add 2 thinnly sliced hardboiled eggs and oregano (no parsley). Absolutely delicious, I also served it at room temp. Thanks for the great recipe.

Take a Letter Maria
Mmmmmmm! Very good! I'm crazy about the salad, and my husband who usually avoids tart food says it's delicious, too. After mixing it up and tasting it I added some cut tomato to my portion, as per mermaidmagic's suggestion. That was nice, too. Will definitely be using this again and again. Thank you very much for sharing this recipe with us.

mianbao

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Tweaks

Absolutely amazing potato salad!! I used red onion and substituted fresh basil for parsley (already had it in the fridge). I took another users advice and added fresh tomatoes from the garden. One red and one green zebra. This salad accompanied my black bean burgers for a perfect summer night dinner with friends :) Thanks so much!

likethebird

RECIPE SUBMITTED BY

DeSouter

United States

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.

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