Get ready to elevate your summer dining experience with this mouthwatering Italian Potato Salad that's about to become your new obsession! Imagine perfectly tender potatoes mingling with vibrant roasted red peppers and juicy cherry tomatoes, all dressed in a tantalizing olive oil and red wine vinegar blend that will make your palate dance with joy. This isn't just another potato salad - it's a culinary journey that brings the sunshine and flavors of Italy right to your dinner table in just 50 minutes!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 lbs potatoes, cubed
- 1 cup roasted red peppers, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Wash and scrub the potatoes thoroughly, then cut them into uniform 1-inch cubes to ensure even cooking.
- Place the potato cubes in a large pot of salted water, ensuring they are completely covered. Bring the water to a rolling boil over high heat.
- Reduce heat to medium and simmer the potatoes for 10-12 minutes, or until they are tender when pierced with a fork but not falling apart.
- While potatoes are cooking, prepare the roasted red peppers by draining and slicing them into thin strips if not already prepared.
- Halve the cherry tomatoes and set aside in a large mixing bowl.
- Once potatoes are cooked, drain them in a colander and let them cool for 5-7 minutes to prevent overcooking.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
- Gently transfer the warm potatoes to the mixing bowl with tomatoes and roasted red peppers.
- Pour the prepared dressing over the potato mixture and toss gently to coat all ingredients evenly.
- Let the salad sit at room temperature for 10-15 minutes to allow flavors to meld together.
- Taste and adjust seasoning with additional salt and pepper if needed before serving.
- Serve at room temperature or slightly chilled as a delightful side dish or light lunch.
Tips
- Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and consistent cooking.
- Always salt your potato boiling water to enhance the flavor from the inside out.
- Let the potatoes cool slightly before mixing to help them absorb the dressing without breaking apart.
- For an extra flavor boost, consider adding fresh basil or chopped parsley as a garnish.
- This salad tastes even better after sitting for a few hours, so don't hesitate to make it in advance.
- Use high-quality extra virgin olive oil and aged red wine vinegar for the most authentic Italian taste.
- Serve at room temperature to allow the flavors to fully develop and shine.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
