Chilled Italian Potato Salad Recipes

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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

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.

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

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.

MOM'S ITALIAN POTATO SALAD



Mom's Italian Potato Salad image

This is one of my favorite recipes handed down from my mom. The best thing is there are lots of vegetables and flavors, and it's usually a welcome change from standard American versions. The olives are the best part! To save time, I usually chop all the vegetables and make the dressing while the potatoes are boiling.

Provided by marisella

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h40m

Yield 6

Number Of Ingredients 9

5 large Yukon Gold potatoes
1 large cucumber, chopped
5 stalks celery, chopped
1 large red onion, chopped
¾ cup green olives with pimento, chopped
¼ cup olive oil
½ cup red wine vinegar
¼ teaspoon garlic powder
salt and ground black pepper to taste

Steps:

  • Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
  • Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
  • Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 34.3 g, Fat 11.5 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 458 mg, Sugar 2.5 g

CREAMY ITALIAN POTATO SALAD



Creamy Italian Potato Salad image

I'm always on the lookout for potato salad recipes that are a little different, and this one certainly is! I found the basic recipe in a vegetarian cookbook and made a few changes in it to suit our individual tastes. -Jody Steinke, Nekoosa, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10-12 servings.

Number Of Ingredients 11

3 pounds red potatoes, cubed
2/3 cup grated Parmesan cheese
1 cup (9 ounces) ricotta cheese
4 garlic cloves, minced
1/2 medium red onion, sliced in thin rings
1/2 cup olive oil
6 tablespoons cider vinegar
Salt to taste
Coarsely ground pepper
1/2 cup minced fresh parsley
1/2 teaspoon dried oregano

Steps:

  • Cook potatoes in boiling salted water until just tender. While potatoes cool, combine remaining ingredients except parsley and oregano. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover; chill. Just before serving, stir in parsley and oregano.

Nutrition Facts : Calories 217 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

ITALIAN POTATO SALAD



Italian Potato Salad image

Boiled red potatoes, hard-cooked eggs, red onion,and parsley are dressed in muscatel-wine vinegarand olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

8 large eggs
3 pounds small red potatoes
Coarse salt
2 to 3 tablespoons muscatel-wine vinegar or white balsamic vinegar
1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
1 medium red onion, coarsely chopped (about 3/4 cup)
1/4 cup best-quality extra-virgin olive oil
Freshly ground pepper

Steps:

  • Prepare an ice-water bath; set aside. Cover eggs with water in a medium saucepan; bring to a full boil. After 1 minute, cover; turn off heat. Let stand 8 minutes. Rinse; transfer to ice-water bath.
  • Cover the potatoes with water by 1 inch in a large saucepan. Bring to a boil; add salt. Simmer until just tender, about 15 minutes (do not overcook). Drain potatoes; let cool slightly. Halve lengthwise.
  • Transfer potatoes to a medium bowl. Add vinegar to taste; gently toss. Stir in parsley and onion. Gently tossing, pour in oil in a slow, steady stream; toss until incorporated. Season with salt and pepper.
  • Just before serving, peel and quarter eggs, and arrange on top of salad.

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

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.

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

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

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

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

GRILLED ITALIAN POTATO SALAD



Grilled Italian Potato Salad image

Living in California, we grill year-round and tend to get tired of the same old thing. My family loves this version of potato salad. I usually make this with Italian flavors, but you can use anything you want. -Courtney Wilson, Fresno, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 20 servings (3/4 cup each).

Number Of Ingredients 13

3 pounds fingerling potatoes
1 large red onion, cut into 3/4-inch slices
1 medium sweet red pepper, halved and seeded
1/4 cup olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound hard salami, cubed
8 ounces smoked mozzarella cheese, cut into 1/2-inch cubes
2 cups grape tomatoes, halved
1 can (14 ounces) water-packed artichoke hearts, well drained and chopped
2/3 cup fresh basil leaves, torn
1/2 cup Italian salad dressing
1/4 cup Greek olives, chopped

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain., In a large bowl, toss potatoes, onion and sweet pepper with oil, salt and pepper. Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered, over medium heat or boil 4 in. from heat 15-20 minutes or until tender, stirring occasionally., Cut potatoes in half lengthwise; transfer to a large bowl. Coarsely chop onion and sweet pepper; add to potato mixture. Add remaining ingredients; toss to coat. Serve warm or cold.

Nutrition Facts : Calories 236 calories, Fat 14g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 731mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

CREAMY ITALIAN POTATO SALAD



Creamy Italian Potato Salad image

Make and share this Creamy Italian Potato Salad recipe from Food.com.

Provided by grandma2969

Categories     < 4 Hours

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 11

2/3 cup Italian salad dressing
12 potatoes, baked, peeled, and cubed
1 1/2 cups celery, chopped
2/3 cup green onion, sliced
8 hard-boiled eggs, peeled, seperated
2 cups mayonnaise
1 cup sour cream
2 1/2 teaspoons horseradish mustard
salt
pepper
celery seed

Steps:

  • pour dressing over potatoes in a large mixing bowl.add celery and onions, tossing gently.set aside.
  • chop egg whites, mix into potato mixture.
  • mash egg yolks in a medium mixing bowl.stir in mayonnaise, sour cream and mustard.
  • add to potato mixture, stir to coat.
  • season with salt, pepper and celery seed.
  • cover and refrigerate until chilled.at least 4 hours.

Nutrition Facts : Calories 676.5, Fat 36.9, SaturatedFat 9.2, Cholesterol 239.9, Sodium 854.7, Carbohydrate 74.9, Fiber 7.5, Sugar 9, Protein 14.5

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