Dig into this potato salad with Italian flavors. It has basil, tomato, and olives and a red wine vinegar and garlic dressing that really pops!
Ingredients
2 ½lbsmall red skinned potatoes, cut into 1-inch chunks (8 cups)
1clovegarlic, minced
2teaspoonscoarse kosher salt, divided
⅓ cupextra-virgin olive oil
¼cupred wine vinegar
¼teaspoonfreshly ground pepper, plus more to taste
1cupcherry tomatoes, cut in half
½cupsliced pitted Italian black olives, optional
2ouncesthinly sliced salami, optional
½cupthinly sliced red onion
½cupfinely chopped fresh basil leaves
Instructions
Bring an inch of water to a boil in a saucepan fitted with a steamer basket. Add potatoes, cover, and steam until the potatoes are tender when pierced with a fork, 12 to 15 minutes.
2 ½ lb small red skinned potatoes
Meanwhile, sprinkle ½ teaspoon salt over the minced garlic and mash with the side of a chef’s knife until a paste forms.
1 clove garlic, 2 teaspoons coarse kosher salt
Scrape the garlic paste into a large bowl. Add the remaining 1 ½ teaspoon salt, oil, vinegar, and pepper.
⅓ cup extra-virgin olive oil, ¼ cup red wine vinegar, ¼ teaspoon freshly ground pepper
Add the potatoes to the dressing and toss to coat. Let cool in the dressing, tossing occasionally until about room temperature.
Add the tomatoes, olives (if using), Salami (if using), red onion, and basil.
1 cup cherry tomatoes, ½ cup sliced pitted Italian black olives, 2 ounces thinly sliced salami, ½ cup thinly sliced red onion, ½ cup finely chopped fresh basil leaves
Toss the potatoes with the veggies, salami, and basil to combine. Season with additional pepper to taste if desired. Serve room temperature or chilled.
Notes
Make Ahead Notes:
While we liked this recipe best the first day, it can be made up to two days ahead. The olive oil dressing will solidify in the refrigerator, so bring it out of the fridge about an hour before serving to let the olive oil go back to its liquid state. Stir well before serving.