Italian Potato Salad
Ingredients
The salad
-
2.5
pounds
Yukon gold or red potatoes
-
2
large handfuls
fresh baby arugula
-
2
cups
baby mozzarella balls
-
2
cups
cherry or grape tomatoes, halved
-
1
jar (12-ounce)
artichoke hearts, drained and halved
-
1
cup
diced Italian salami (optional)
-
½
cup
sliced black olives
-
½
small
red onion, thinly sliced
-
⅓
cup
finely-chopped fresh basil leaves
-
to taste
none
grated Parmesan cheese, for serving (optional)
The vinaigrette
-
⅓
cup
olive oil
-
3
tablespoons
red wine vinegar
-
2
teaspoons
Dijon mustard
-
1
teaspoon
dried thyme
-
1
teaspoon
fine sea salt
-
½
teaspoon
freshly-cracked black pepper
Instructions
- Cook the diced potatoes in salted water until tender, then drain and cool.
- Whisk together the vinaigrette ingredients until combined.
- Combine the cooled potatoes with the dressing and remaining salad ingredients in a bowl.
- Toss gently to combine and season with salt and pepper to taste.
- Serve immediately or refrigerate for 1-2 hours before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
400mg
Cholesterol
10mg
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