A potato salad in Italy is quite different from a salad by the same name here in the states.
Consisting of boiled, cooked and peeled potatoes, this salad is simply dressed with olive oil, garlic and parsley, then seasoned with salt and pepper. Because it’s served at room temperature, it can easily be prepared in advance.
Quite often during the summer, we have salads for dinner. I prepare lots of different vegetable dishes at one time, (Cauliflower in lemon-Caper Sauce, Spinaci alla Siciliana, Roasted Red Peppers, Finocchio al Forno, Fricassea di Funghi, to name a few) allowing me to mix and match for a quick, healthy and satisfying meal.
Sometimes I add a protein (chicken, fish, meat, eggs). Other times, I add the vegetables to pasta. Most dishes can be enjoyed cold or at room temperature. These potatoes make a fantastic frittata.
For an alternate way to prepare a salad of potatoes, see Roasted Cauliflower with whipped goat cheese.
- Olive oil
- salt and pepper to taste
- In a large pot of salted water, cook the potatoes (in their skins) until tender.
- Drain and let them cool a bit.
- I use organic potatoes and leave the skin on, you may peel them if you prefer.
- If I use russets or red potatoes, I slice them. For fingerling or small Dutch babys (like I used here) I only cut them in half (lengthwise).
- In a small bowl, mix the garlic, parsley, olive oil and salt and pepper.
- Arrange potatoes on a plate, pour on the dressing. Let the potatoes soak up the flavors a few minutes before serving.