Potato Salad With Italian Dressing

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Servings: 8 Difficulty: Advanced
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A vibrant, tangy salad featuring steamed red potatoes, crisp green beans, and a zesty Italian vinaigrette.
Potato Salad With Italian Dressing recipe image
Potato Salad With Italian Dressing recipe image
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Potato Salad With Italian Dressing

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 51.4

Description

This refreshing Potato Salad with Italian Dressing offers a lighter, brighter alternative to traditional mayo-based versions. Steamed red potatoes retain their firm texture and vibrant color, while tender-crisp green beans add a satisfying crunch. The homemade dressing is a punchy blend of red-wine vinegar, tomato paste, garlic, and dried herbs, thickened slightly for a cohesive coating. Kalamata olives and fresh basil leaves provide salty depth and aromatic freshness. Perfect for summer picnics, potlucks, or as a healthy side dish for grilled meats, this salad is best served slightly chilled to allow the flavors to meld beautifully.

Ingredients

Directions

  1. In a small bowl, whisk together 1 tablespoon of cold water and cornstarch until smooth and lump-free.
  2. Combine the remaining 3/4 cup water, cornstarch mixture, red-wine vinegar, and tomato paste in a small saucepan.
  3. Place the saucepan over medium heat and bring to a boil, stirring constantly.
  4. Continue boiling until the mixture thickens slightly, about 1-2 minutes.
  5. Remove from heat and whisk in minced garlic, Dijon mustard, dried basil, dried oregano, cayenne pepper, salt, black pepper, and olive oil.
  6. Refrigerate the dressing for at least 1 hour to allow flavors to meld.
  7. Scrub red potatoes clean but do not peel; cut them in half.
  8. Place potatoes in a steamer basket over boiling water and steam until tender, about 20-25 minutes.
  9. Drain potatoes and transfer to a large mixing bowl.
  10. Add 4 tablespoons of the prepared dressing and minced shallot to the potatoes; toss gently to coat.
  11. Refrigerate the potato mixture for 1 to several hours to chill.
  12. Bring a small pot of water to a boil; add green beans and blanch for about 5 minutes until tender-crisp.
  13. Drain beans and immediately plunge into ice water to stop cooking; pat dry thoroughly.
  14. Add the cooled green beans, halved Kalamata olives, slivered plum tomatoes, and slivered basil leaves to the potato bowl.
  15. Gently fold in enough remaining dressing to coat all ingredients evenly.
  16. If making ahead, refrigerate; remove from fridge about 1 hour before serving to allow flavors to brighten.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 51.4kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 12.9mg1%
Total Carbohydrate 10.8g4%
Dietary Fiber 0.6g3%
Sugars 0.4g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato salad, italian dressing, red potatoes, green beans, kalamata olives, vegan salad, summer side dish, picnic food, healthy salad, tomato paste dressing, garlic vinaigrette, steamed vegetables, basil, olive oil, red wine vinegar
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