Rustic Italian Potato Salad Recipes
RUSTIC POTATO SALAD RECIPE BY TASTY
Here's what you need: red potato, salt, bacon, small yellow onion, white wine vinegar, dijon mustard, freshly ground black pepper, fresh chives
Provided by Katie Aubin
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot, cover with enough cold water to cover the potatoes by 2 inches (5 cm), and bring to a boil. Season with ½ teaspoon salt, reduce the heat to medium, cover, and cook until the potatoes are fork-tender, 10-15 minutes. Drain and set aside to cool slightly.
- In a large skillet over medium-high heat, cook the bacon for five minutes or until crispy. Transfer to a paper towel-lined plate to drain.
- Add the onion to the bacon fat in the pan. Cook until tender and golden, about 10 minutes. Remove the pan from the heat.
- In a large bowl, whisk together the vinegar and mustard. Season with the remaining teaspoon of salt and the pepper. Add the potatoes, bacon, and onions. Toss to coat. Stir in the chives. Serve warm.
- Enjoy!
Nutrition Facts : Calories 243 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 2 grams, Protein 12 grams, Sugar 1 gram
PATATE PREZZEMOLATE (VEGAN ITALIAN POTATO SALAD)
Born vegan, this is a classic potato salad that can be found on Italian tables from the North to the South. In Italy, you'll find it everywhere: formal luncheons, family get-togethers, weeknight dinners, and even in hospital and school cafeterias. Many Italians add cooked green beans. Leftovers are delicious tossed with pesto and pasta. Buon appetito!
Provided by Buckwheat Queen
Categories Salad Potato Salad Recipes No Mayo
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.
- While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
- Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes.
- Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 22.5 g, Fat 9.3 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 1199.8 mg, Sugar 0.2 g
RUSTIC ITALIAN POTATO SALAD
Provided by Michelle
Number Of Ingredients 7
Steps:
- Fill a pot with water and bring it to a boil.
- Once boiling, add a generous amount of salt and return a boil, add the potatoes and cook over medium-high heat until the potatoes are fork-tender; 20-30 minutes, depending on the size of the potatoes.
- Drain and cool the potatoes long enough to withstand touching them.
- Peel each potato and cube them into bite size pieces then place them into a large bowl.
- Toss the potatoes with celery, parsley, pimento, and salt/pepper, and drizzle the olive oil, mix well.
- Best served warm. Enjoy.
SICILIAN POTATO SALAD
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
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
This Italian Potato Salad recipe is loaded up with lots of savory antipasto ingredients, tossed in a zesty Italian vinaigrette, and is so flavorful and hearty and delicious! See notes above for possible ingredient variations.
Provided by Ali
Time 1h
Number Of Ingredients 16
Steps:
- 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, tomatoes, artichokes, salami (if using), olives, onion and basil. Toss gently until evenly combined.
- Taste and season with additional salt and pepper if needed, to taste. Serve immediately, sprinkled with Parmesan cheese. 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.
More about "rustic italian potato salad recipes"
ITALIAN POTATO SALAD, A RECIPE FROM MY COOKING REPERTOIRE ...
From en.julskitchen.com
5/5 (1)Total Time 40 minsCategory Side DishCalories 228 per serving
- Rinse the potatoes to remove any remaining soil. Put them in a saucepan and cover them with water. Cook the potatoes over medium heat until done, so that you can easily pierce them with the tip of a knife.
- When the potatoes are cooked through, drain them, pass them quickly under cold water and peel them immediately. Keep the potato skins aside, you will need them later for another recipe.
- Collect the potatoes in a bowl and dress them immediately, until they are hot, with the chopped wild fennel, capers, olives, extra virgin olive oil and apple cider vinegar. Taste and season with salt and pepper.
ITALIAN TUNA POTATO SALAD - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
Category SaladCalories 382 per servingTotal Time 15 mins
- Bring a large pot of salted water to a boil and boil the potatoes until a knife can be inserted with ease (around 8-10 minutes).
- Meanwhile, finely slice the red onion and fresh parsley, set aside. Add the olive oil (4 tbsp), lemon juice and zest to a bowl and whisk briefly to combine.
- Once cooked, drain the potatoes and let them cool slightly for a couple of minutes so they are not too hot but still warm.
- Transfer them to a large serving bowl and add the sliced onion, chopped parsley, capers (2 tbsp), tuna, and a good pinch of salt and pepper and toss everything together. Pour over the dressing and toss the salad again to coat it in the dressing, serve.
ITALIAN POTATO SALAD (NO MAYO, GLUTEN FREE, VEGAN) - OUR ...
From oursaltykitchen.com
4.7/5 (6)Total Time 1 hr 30 minsCategory Salad, Side DishCalories 144 per serving
- 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.
- While the potatoes are cooking, make the vinaigrette. Combine the red wine vinegar, lemon juice, lemon zest, and minced garlic in a small bowl. Drizzle in the olive oil and whisk until emulsified.
ITALIAN POTATO SALAD RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
Cuisine ItalianTotal Time 20 minsCategory Side DishCalories 534 per serving
EASY ITALIAN POTATO SALAD | LINDA'S ITALIAN TABLE
From lindasitaliantable.com
Reviews 7Estimated Reading Time 4 mins
10 BEST POTATO SALAD RECIPES - CHATELAINE
From chatelaine.com
Estimated Reading Time 2 mins
- Italian herbed. Coat hot cubed unpeeled potatoes with zesty Italian dressing. Add roasted pepper strips, sliced red onion, diced pepperoni and shredded basil.
- Fancy French. Dress hot cubed potatoes with a classic lemon-Dijon vinaigrette. Stir in quartered marinated artichokes, capers, black olives, cooked green beans and tomato wedges.
- Rustic country. Cube cooked unpeeled potatoes and toss with a red-wine vinaigrette, sliced celery, green onion, sliced pickles, grape tomatoes and strips of cooked steak.
- Light and lively. Boil cubes of low-cal celeriac with potatoes. Add lots of confetti-like diced peppers, sliced onions and celery. Replace half the mayo in your dressing with yogurt or sour cream.
- Sophisticated Swedish. Toss cooked sliced unpeeled potatoes with a mix of mayo and sour cream, jazzed up with Dijon. Add sliced cucumber, diced red onion, capers, chopped chives and dill, then smoked salmon strips.
- Caesar caper. Spike up a creamy Caesar dressing with more garlic. Toss with cooked fingerling potatoes, crumbled bacon or pancetta, diced anchovies, capers and chopped Italian parsley.
- Roasted vegetable. Roast oil-coated baby potatoes or peeled sweet-potato chunks with peppers and red onion wedges until tender. Chop peppers and toss all with a balsamic vinaigrette, chopped fresh oregano and rosemary.
- Asian-inspired. Coat hot potato pieces with miso dressing flavoured with drops of dark sesame oil. Stir in grated carrots, sliced green onion, blanched snow peas and shiitake mushrooms.
- Santa Fe ranch. Spice up ranch dressing with chili powder and lime juice. Coat cooked red potatoes. Stir in corn niblets, avocado and tomato chunks, minced jalapeño, diced red onion and chopped cilantro.
- Garden herbed. Boil baby new potatoes. Toss with a buttermilk dressing and thinly sliced radishes, cucumber, green onions and baby carrots. Stir in sliced chives, fresh basil and mint or any garden herbs you love.
ITALIAN POTATO SALAD (NO MAYO, EGGLESS, VEGAN) HOMEMADE IN ...
From chocolatemoosey.com
4.3/5 (23)Category Side DishesCuisine ItalianTotal Time 1 hr 45 mins
- Once boiling, turn the heat down to a simmer and cook until fork tender, about 5-8 minutes. Drain and rinse under cold water. Spread in a single layer onto a baking sheet to dry. Cool for 15 minutes.
- While the potatoes are cooking: In a large measuring cup or jar, whisk together the olive oil, vinegar, parsley, garlic, and salt. Taste and add up to an additional 1/4 teaspoon salt if needed (it should be slightly salty because this will season the entire potato salad).
RUSTIC POTATO SALAD – THE BEADER CHEF
From thebeaderchef.com
Servings 8Total Time 20 minsEstimated Reading Time 3 minsCalories 189 per serving
- Place washed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook until fork tender, about 10 to 15 minutes.
- Drain potatoes, to cool faster run them under cold running water and drain. Cut in half to cool more quickly.
ITALIAN POTATO SALAD - THE RECIPE WEBSITE
From therecipe.website
Cuisine ItalianTotal Time 1 hrCategory Side DishCalories 49 per serving
- Boil the potatoes for 20 minutes in a large pot of boiling water. Drain and let cool for 30 minutes. Cut potatoes into large chunks and toss the potatoes with the celery, red pepper, and scallions.
RUSTIC PESTO POTATO SALAD « CLEAN & DELICIOUS
From cleananddelicious.com
4.9/5 (15)Total Time 35 minsCategory DIET, DINNER, LUNCH, Salad + DressingCalories 108 per serving
- Bring the potatoes up to a boil in a large pot of salted water. Once the water is boiling allow the potatoes to cook for another five minutes or so or until almost tender. Right before the potatoes are ready, toss the green beans in along with the potatoes. Cook for about two minutes, or until the greens are nice and bright and just tender, then drain the potatoes and beans into a colander. Place everything back into the warm pot.
- Stir in the garlic, basil, pine nuts, olive oil, salt, pepper and mix together thoroughly. Taste for seasonings (this salad tends to beg for a couple extra pinches of salt).
RUSTIC PAPRIKA POTATOES RECIPE • VEGGIE SOCIETY
From veggiesociety.com
5/5 (1)Total Time 30 minsCategory Side DishCalories 370 per serving
- Wash the potatoes and cut them in half. Cover with cold water and bring to a boil. Add a couple of tablespoons of salt just like when cooking pasta. The potatoes will absorb what they need so don’t worry about adding too much. Simmer for about 15 minutes or until the potatoes are cooked through but still hold their shape perfectly. Drain well in a colander and allow to dry off in their own steam for a few minutes.
- While the potatoes are cooking start your onions. Heat up a large skillet over medium low heat, add a drizzle of olive oil and the sliced onions with a pinch of sea salt. Cook until the onions soften and start to caramelize around the edges stirring often. You can add a little drop of water to create moisture as needed and help them cook faster. Once the onions are done to your liking you can add the cooked potatoes.
- Drizzle the potatoes with the olive oil and sprinkle with the paprika. Use a spatula to combine everything making sure the potatoes get coated evenly with the oil and paprika. Taste and adjust seasoning with salt and pepper and stir in the fresh parsley or herbs of your choice.
- Optional: you can add more oil at this point if desired and continue to pan cook the potatoes a little longer to get some caramelization around the edges. Finish with chili flakes for heat and extra herbs.
RUSTIC POTATO SALAD - LUCIE AND MATHILDA
From lucieandmathilda.com
Cuisine AmericanCategory SaladServings 8Estimated Reading Time 2 mins
- Boil potatoes with skins left on for 35 minutes, or until they are tender. A fork should easily pierce into them.
- While potatoes are cooling in the fridge, chop celery, radishes, dill pickles, and green onions. Set aside.
- To make the dressing, add mayonnaise, fresh dill, both types of mustard and pickle juice to a medium sized bowl Whisk together until smooth.
RUSTIC COUNTRY NEW POTATO SALAD - SUGARLOVESPICES
From sugarlovespices.com
Reviews 6Total Time 45 minsEstimated Reading Time 7 mins
TOMATO, HARICOTS VERTS AND POTATO SALAD RECIPE - ENZO ...
From foodandwine.com
5/5 (5)Category Salad Recipes, Vegetable SaladsServings 6Total Time 45 mins
- In a medium saucepan, cover the potatoes with cold water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until the potatoes are tender, about 15 minutes. Drain and let cool slightly, then cut in half.
- Bring a medium saucepan of water to a boil. Fill a large bowl with ice water. Add the haricots verts and a generous pinch of salt to the saucepan and blanch until crisp-tender, about 2 minutes. Drain and transfer to the ice bath to cool. Drain the beans again and dry thoroughly.
- In a large bowl, whisk the olive oil with the vinegar. Add the potatoes, beans, tomatoes, olives, red onion and capers and toss gently. Fold in the basil and parsley, season with salt and pepper and serve.
HEALTHY POTATO SALAD | THE ORGANIC KITCHEN BLOG AND TUTORIALS
From theorganickitchen.org
Reviews 12Servings 6Cuisine AmericanCategory Side Dish
- Add quartered potatoes to boiling water. If some potatoes are larger you can cut them into sixths. The most important thing is that the potatoes are fairly uniform so they will cook at the same rate. While potatoes boil, chop garlic, chiffonade basil and roast pine nuts in a pan until golden brown.
- Cook potatoes till a fork goes in but they are still quite firm, usually 8 minutes or so. If you wait till potatoes are soft they will end up getting mushy later. Check frequently and when the potatoes are are firm but fork goes in, add the trimmed and cut green beans to water and blanche for 3 minutes. Drain potatoes and beans in colander and rinse in cold water immediately and thoroughly to stop the cooking process.
- If you happen to err on the undercooked side (doubtful), just throw a dishtowel over the colander and let the potatoes and beans steam for a minute before rinsing with cold water.
WARM POTATO AND EGG SALAD RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
5/5 (1)Total Time 35 minsCategory Side DishCalories 600 per serving
- Whisk the olive oil and red wine vinegar together then toss with the sliced onion. Season with the sea salt and allow the flavors to marry while the potatoes are cooking.
- Wash the potatoes and cover with cold water and a big pinch of sea salt. Bring to a boil and simmer with the skins on until soft when pierced with a knife (about 20 -25 min). Drain them and allow to sit until cool enough to handle. Peel the skins off of the potatoes and slice them in 1/3 inch slices or into wedges. Boil the eggs and cut them into slices.
- In a large bowl gently toss the cooked potatoes and eggs with the olive oil vinegar dressing and the marinated onions.Adjust seasonings and stir in the dill reserving some for garnish. Serve with some freshly cracked black pepper on top, garnished with the fresh dill, chives and the toasted pine nuts.
RUSTIC ITALIAN POTATO SALAD | ITALIAN POTATOES, VEGETABLE ...
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Estimated Reading Time 7 mins
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5/5 (7)Calories 302 per servingCategory Side Dish
RUSTIC POTATO SALAD - SLIMMING WORLD
From slimmingworld.co.uk
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5/5 (1)Estimated Reading Time 50 secsCategory Sidedish
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