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Italian Potato Salad
Italian Potato Salad is loaded with zesty flavors! Tender yellow potatoes and Italian cherry peppers are tossed in a delicious, fresh herb dressing.
Ingredients
3 pounds skin-on yellow potatoes (try to choose potatoes with smooth, unblemished skins that are uniform in size)
2 teaspoons kosher salt, divided
1/4 cup freshly squeezed lemon juice, about 1-2 lemons
1/4 cup sweet onion, diced small
6 tablespoons extra virgin olive oil
1 tablespoon finely minced fresh garlic
2 tablespoons fresh Italian flat-leaf parsley, chopped fine
2 tablespoons fresh chives, chopped fine
2 tablespoons fresh oregano, chopped fine
1/2 teaspoon freshly ground black pepper
1/2 cup jarred sweet Italian cherry peppers (sweet or hot), drained, stemmed and sliced
Instructions
- Place skin-on yellow potatoes into a large pot, cover with cold water and bring to a boil.
- Place one teaspoon of kosher salt into the boiling water and boil uncovered for 30-40 minutes depending on the size of the potatoes, or until tender in the center when poked with a paring knife blade.
- If some potatoes are smaller than others, remove them with a spider or tongs and allow the larger ones to keep boiling until done.
- While potatoes are cooking, in a small bowl, cover the chopped onions in the lemon juice and set aside.
- Remove the hot potatoes to your cutting board and with the side of a spoon, fork or a butter knife, peel the skins off of each hot potato. I found that the side of a fork works best by peeling the top facing you, flip the potato over and peel back the rest. The skin should slide right off.
- Once all the potatoes are peeled, slice into thick slices and place gently into a large bowl.
- Spoon in three tablespoons of the olive oil and toss gently to coat. This will help seal the slices so they stay firm.
- In a medium bowl, whisk the remaining oil, remaining teaspoon of kosher salt, garlic, parsley, chives, oregano, pepper and the onions and lemon juice from earlier.
- Add the dressing and the sliced cherry peppers to the oil covered potatoes and gently toss.
- Cover and refrigerate overnight.
- Taste and add more salt or pepper if needed, gently mix again and pour into a serving bowl.
- Optional: Drizzle on more olive and top with any of the fresh herbs before serving for garnish.
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Find it online: https://www.afamilyfeast.com/italian-potato-salad/
