Insalata Di Patate Italian Potato Salad Recipes

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ITALIAN POTATO SALAD (INSALATA DI PATATE)

A very easy, inexpensive, and tasty recipe made with homemade Italian dressing. Taken from "The Italian Cookbook," Culinary Arts Institute, Melrose Park, IL. Easily double or triple recipe for a large crowd. Cooking time includes approximate time it takes to boil potatoes.

Provided by for the love of veg

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12



Italian Potato Salad (Insalata Di Patate) image

Steps:

  • Dressing.
  • Combine olive oil, wine vinegar, garlic cloves, salt, and pepper in salad shaker or screw-top jar.
  • Shake well.
  • Chill in refrigerator.
  • Shake thoroughly before using.
  • Salad.
  • Dice and cook potatoes until tender.
  • Chill cooked potatoes in refrigerator while you prepare celery, cucumber, olives and onion.
  • Carefully combine cooked potatoes, celery, cucumber, olives, and onion with 3/4 cup Italian Dressing and oregano.
  • Cover salad, and chill in refrigerator for at least an hour before serving.

Nutrition Facts : Calories 590.1, Fat 55, SaturatedFat 7.8, Sodium 1180.6, Carbohydrate 24.4, Fiber 2.7, Sugar 5.3, Protein 2.6

2 red potatoes, medium-size
1/3 cup celery, diced (about 1 stalk)
1/2 cup cucumber, pared and diced
1/2 cup ripe olives, pitted and diced
2 tablespoons onions, minced
3/4 cup Italian dressing (see recipe below)
1/4 teaspoon oregano
12 tablespoons olive oil
6 tablespoons wine vinegar
2 garlic cloves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

ITALIAN POTATO SALAD

This potato salad was one of my Nonna's (grandmother) most-loved recipes. Our whole family (and it's big!) loves it and we always think of her when we make it. It is simple while still being full of flavour. The salad is best served warm or room temperature. You don't absolutely have to love parsley to like this dish, but it would help a little. :-) Please note: amounts are approximate - my grandmother never wrote anything down, so we go by taste. Feel free to adjust to your own preferences.

Provided by Mel T

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6



Italian Potato Salad image

Steps:

  • Boil potatoes, keeping skins on, until tender.
  • Meanwhile, crush garlic into medium-sized serving bowl and add chopped parsley.
  • Add olive oil and mix well.
  • Let mixture sit while potatoes are cooking.
  • When potatoes are done and still HOT (or at least very warm- they absorb the flavour better that way), cut into bite-sized chunks and add to parsley-garlic mixture.
  • (If you prefer to peel your potatoes, feel free).
  • Stir well to coat potatoes.
  • If more oil is needed (sometimes it varies, depending on the potatoes), add enough to get desired amount.
  • Salt and pepper to taste.
  • This is best when it sits for at least an hour at room temperature before serving to let the flavours combine.

1 lb new potato, skins on (I like the small-ish ones best)
1/4 cup extra virgin olive oil
3 -4 garlic cloves (if they're really small, use 4)
1/4 cup chopped parsley
salt
pepper

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