Italian Potato Salad (Harper)

This vibrant Italian potato salad swaps heavy mayo for a bright, herbaceous vinaigrette, creating a lighter yet deeply flavorful side dish. Waxy potatoes hold their shape perfectly while absorbing the zesty dressing, complemented by the tender bite of marinated artichoke hearts. Fresh parsley, red onion, and celery add crunch and aromatic freshness. It&# 226;ÂÂs an ideal dish for spring gatherings, summer picnics, or as a refreshing accompaniment to grilled meats. Unlike traditional creamy salads, this version shines with bold Italian herbs and a clean, crisp finish that pairs beautifully with roasted chicken or fish.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 245.3

Dietary: Gluten-free

Description

This vibrant Italian potato salad swaps heavy mayo for a bright, herbaceous vinaigrette, creating a lighter yet deeply flavorful side dish. Waxy potatoes hold their shape perfectly while absorbing the zesty dressing, complemented by the tender bite of marinated artichoke hearts. Fresh parsley, red onion, and celery add crunch and aromatic freshness. It&# 226;ÂÂs an ideal dish for spring gatherings, summer picnics, or as a refreshing accompaniment to grilled meats. Unlike traditional creamy salads, this version shines with bold Italian herbs and a clean, crisp finish that pairs beautifully with roasted chicken or fish.

Ingredients

2 pound Potatoes; About 6 Medium
6 ounce Marinated Artichoke Hearts

Directions

1
Scrub potatoes clean and cut into 1-inch cubes, keeping them uniform for even cooking.
2
Place potato cubes in a large pot and cover with cold salted water by about an inch.
3
Bring water to a boil over high heat, then reduce to a simmer and cook for 10-15 minutes until potatoes are tender but firm.
4
Drain potatoes well and spread on a baking sheet to cool completely; this prevents them from becoming mushy.
5
While potatoes cool, finely dice celery, red onion, and fresh parsley, and chop artichoke hearts if they are large.
6
In a small jar, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper; shake vigorously to emulsify the dressing.
7
Transfer cooled potatoes to a large mixing bowl and add diced celery, onion, parsley, and artichoke hearts.
8
Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
9
Taste and adjust seasoning with extra lemon juice or salt if needed before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 245.3kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 133.6mg6%
Total Carbohydrate 53.9g18%
Dietary Fiber 13.1g53%
Sugars 2.3g
Protein 9.5g19%

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

Note

Use waxy potatoes like Yukon Gold or Red Bliss for the best texture; they hold their shape better than russets.

For best flavor, let the salad marinate in the refrigerator for at least 1 hour before serving to allow the potatoes to absorb the dressing.

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

If you don't have marinated artichokes, use plain canned hearts and toss them with a little extra olive oil and lemon juice.

Add chopped black olives or capers for a more robust Mediterranean flavor profile.

Keywords: italian potato salad, artichoke hearts, vegan salad, herb vinaigrette, side dish, picnic food, potato recipe, fresh parsley, red onion, celery, olive oil, lemon juice, garlic, summer salad, gluten free, dairy free, healthy side, meal prep, vegetarian, fresh herbs

Read it online: https://www.chefs-mate.com/recipe/italian-potato-salad-harper/