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Enjoy Magazine

Italian Style Red Potato Salad

05/03/2014 03:04PM ● By Lana Granfors
By Lana Granfors
Photo by Kara Stewart

Warmer weather will be here soon, and with it, we will be enjoying outdoor grilling and dining.  There is nothing like grilled meat, poultry or seafood, and if you are looking for an easy side to serve with your entrée, try this great salad. I am a huge fan of potato salad, and although I do like mayonnaise- or mustard-dressed salads, I think my favorite is this one. The tomatoes, capers and green olives add great color and flavor, but it’s the olive oil and red wine vinegar dressing that adds that Italian twist. If you can find Chianti red wine vinegar, use it, as it has more flavor than regular red wine vinegar. If you don’t like capers or green olives, add chopped black olives or blanched green beans to this salad.  Chopped arugula would be a great addition, too. It can be prepared ahead of time, which is always helpful, and this salad is much safer for outdoor dining or for family picnics. Get creative with this and add your favorite Italian ingredients.

Italian Style Red Potato Salad

Serves: 6-8


3 lbs. red potatoes, washed and quartered or cut into 2-inch pieces
1 sprig rosemary
2 garlic cloves, minced
2 celery stalks, sliced
1 medium red onion, chopped
1 cup cherry or grape tomatoes halved
¹⁄³ cup chopped fresh parsley plus more for garnish
4-5  fresh basil leaves, chopped
2 T capers, drained
½ cup stuffed green olives, drained and halved
¹⁄³ cup extra virgin olive oil
4-5 T red wine vinegar
1 tsp. dried oregano
Salt and pepper to taste
Grated parmesan cheese for garnish


1 | In a large pot, cover potatoes with cold water by an inch.  Add rosemary sprig and bring to a boil over medium-high heat. Reduce heat to low, and simmer until the potatoes are fork tender, about 15 minutes.  Remove rosemary and discard.  Drain potatoes in a colander and allow them to cool to room temperature.

2 | Add the garlic, celery, onion, tomatoes, parsley, basil, capers, and olives.  Toss gently to mix. 

3 | In a small bowl, whisk together the olive oil, vinegar, dried oregano, salt and pepper.  Recipe can be doubled for a moister salad.  Pour the dressing over the potato mixture and toss to coat entire salad.  Garnish with parmesan cheese and parsley.  Serve immediately or store in the refrigerator to serve cold.         

Prep time: 20 minutes; cook time: 25 minutes