Italian Potato Salad
Sometimes, you just need a classic. Today is one of those days.
Say hello to my healthier version of potato salad. This recipe is a classic for a reason – it’s packed with intense flavor, pairs well with just about anything, and is insanely easy to make.
What’s not to love?
This is a no mayo potato salad, tossed instead with a simple vinaigrette, a handful of savory ingredients and fresh basil. This recipe only takes 30 or so minutes, and it’s perfectly happy at room temperature. We all know what that translates to – the ultimate healthy side dish recipe for every imaginable picnic and barbecue.
Satisfying, versatile, and tangy.
Italian Potato Salad
For the Potato Salad:
2 pounds Yukon gold or red potatoes
2 large handfuls fresh baby arugula
2 cups baby mozzarella balls (omit for vegan option)
2 cups cherry or grape tomatoes, halved
1 (12-ounce) jar artichoke hearts, drained and halved
1/2 cup sliced Kalamata olives
half of a small red onion, thinly sliced
1/3 cup finely-chopped fresh basil leaves
For Italian Vinaigrette
1/3 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon dried thyme
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. Drain the potatoes in a colander and let cool for 20-30 minutes.
Meanwhile, whisk together the vinaigrette ingredients in a bowl (or shake vigorously in a mason jar) until evenly combined. Once the potatoes are ready to go, combine them in a large serving bowl with the dressing, arugula, mozzarella (if using), tomatoes, artichokes, olives, onion and basil. Toss gently until evenly combined. Taste and season with additional salt and pepper if needed, to taste. Serve immediately or cover the bowl and refrigerate for 1-2 hours and then serve the potato salad chilled. Refrigerate any leftovers in a sealed container for up to 3 days.