Description
This Italian Potato Salad is a light, refreshing take on summer’s classic side dish. The dressing is a tangy vinaigrette, without any mayo.
Ingredients
Scale
- 2 pounds medium yellow potatoes, like Yukon Gold
- 1/4 cup finely diced red onion
- Celtic sea salt and fresh black pepper
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 tablespoon chopped anchovy (about 4 anchovy fillets)*
- 1 tablespoon small capers
- 1 tablespoon Dijon mustard
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- Arugula for serving
Instructions
- Fill a large pot with well salted water and bring to a boil.
- Add potatoes and simmer until potatoes are firm but easily pierced with a fork, about 20 minutes.*
- Remove from pot and let cool on a plate.
- While the potatoes are cooking make the dressing: In a small bowl, add the red onion, vinegar and a large pinch of salt. Stir together and let sit for 10 minutes so onion marinates and mellows.
- Add garlic, anchovy, capers and mustard.
- Whisk in the olive oil. Add salt and pepper to taste.
- Once the potatoes are cool enough to touch, peel off the skin with a paring knife.
- Carefully slice the potatoes approximately 1/4-inch thick.
- Put the sliced potatoes into a large bowl. Pour the dressing over the potatoes.
- Using your hands gently mix the potatoes to coat evenly with the dressing. Be careful not to break them apart. Let sit at room temperature for 10 minutes to absorb the dressing. Taste to adjust salt and pepper.
- Just before serving add the parsley and thyme and gently mix again.
- Serve with arugula or baby lettuce.
Notes
If your potatoes are different sizes add the larger ones first and cook for 5 minutes then add the smaller ones.
For vegan leave out anchovies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Cuisine: Paleo, Gluten Free, Dairy Free, Whole30