Nonna's Italian Potato Salad
Italian potato salad turns the traditional dish into a light side full of fresh flavors. This version features perfectly cooked potatoes, halved grape tomatoes, sweet but tangy red onion all tossed in seasoned olive oil.
Servings: 6
Calories: 352kcal
Ingredients
- 2 1/2- 3 lbs little potatoes halved
- 1 1/2 cups grape tomatoes halved
- 1 large red onion peeled & very thinly sliced
- 1/2 cup extra virgin olive oil
- 2 tbsp dried oregano
- 1/8 tsp garlic powder
- salt & pepper to taste
Instructions
- Add the potatoes to a large pot. Add water just until the potatoes are covered, plus one teaspoon of salt- and set the pot over high heat.
- Boil the potatoes for 8-10 minutes, just until fork tender. Pour the potatoes into a strainer to drain, then immediately run them under cold water to stop the cooking process. Continue running them under cold water until the potatoes are just warm to the touch.
- Transfer the cooked, cooled potatoes to a large mixing bowl. Pour the olive oil over top, along with the oregano and garlic. Gently toss until evenly combined, without breaking up the potatoes too much.
- Add the tomatoes, onions, salt, and pepper to the bowl- tossing a final time just until everything's evenly combined.
- Serve at room temperature and enjoy!
Notes
- Want to add something for more flavor? Options include: chopped rotisserie chicken, capers, sliced black or kalamata olives, or Parmesan or feta cheeses.
- For a pretty addition, add a little chopped fresh parsley.
- Make sure the potatoes are all roughly the same size when you cut them. That may mean quartering some of them depending on their size.
Nutrition
Calories: 352kcal | Carbohydrates: 44g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 17mg | Potassium: 1092mg | Fiber: 6g | Sugar: 4g | Vitamin A: 344IU | Vitamin C: 51mg | Calcium: 62mg | Iron: 3mg