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Italian Potato Salad
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
 

This Italian potato salad is chock full of flavorful ingredients, tossed with a vibrant pesto dressing and can on your table in 30 minutes!

Course: Salad, Side
Cuisine: Italian
Keyword: italian potato salad, potato salad
Servings: 4 Servings
Calories: 550 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 1 lb The Little Potato Company Lemon & Garden Herb ​Microwave Ready​ kit (1 pkg)
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1/4 cup oil-cured olives, pitted and halved
  • 1/4 cup hard salami or pepperoni, diced
  • 1 cup marinated artichoke hearts, quartered
  • 3/4 cup fresh mozzarella, diced
  • 2/3 cup fresh basil, thinly sliced
  • 2 Tbsp parmesan, grated
  • Kosher salt and pepper
Pesto Dressing
  • 1/2 tsp fresh garlic, minced
  • 1 cup fresh basil
  • 2 Tbsp parmesan cheese, grated
  • 1 1/2 Tbsp fresh lemon juice
  • 1 1/2 Tbsp white wine vinegar
  • 1/2 cup extra virgin olive oil
  • Kosher salt and pepper
Instructions

  1. Cook the Creamer potatoes per the package instructions. When the potatoes are cooked and still warm, cut in half and toss with the seasoning pack in a large bowl.

  2. Add the sun-dried tomatoes, olives, salami, artichoke hearts, basil, mozzarella, and parmean to the potatoes.

Pesto Dressing

  1. Blend all of the ingredients together in a blender or food processor. Season to taste with salt and pepper.

To Serve

  1. Drizzle the potato salad with the pesto dressing and toss well. Season to taste with salt and pepper. Serve warm or at room temperature.

Recipe Notes
  • The Little Potato Company Lemon & Garden Herb ​Microwave Ready​ kit is ideal for this recipe as it comes with its own seasoning packet and the Creamer potatoes cook evenly in only 5 minutes!
  • Be sure to toss the Creamer potatoes (halved is ideal) with the contents of the seasoning packet while they're still warm so they absorb all of the flavor.
  • Mix and match your favorite Italian antipasto ingredients for this recipe. Don't like olives? Leave them out. Swap halved cherry tomatoes for sun-dried, or if you prefer a vegetarian salad simply omit the salami.
  • If you don’t have a blender or food processor to make the dressing, very finely mince the garlic and basil and whisk in the remaining ingredients except for the oil. Add the oil in a slow and steady stream and continue whisking until emulsified.
  • I recommend serving this salad at room temperature (not chilled) for the best flavor. 
Nutrition Facts
Italian Potato Salad
Amount Per Serving
Calories 550 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 10g63%
Cholesterol 30mg10%
Sodium 791mg34%
Potassium 794mg23%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 4g4%
Protein 14g28%
Vitamin A 1346IU27%
Vitamin C 40mg48%
Calcium 271mg27%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.