Italian Potato Salad

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This no-mayo Italian Potato Salad is a mashup of Caprese salad and potato salad. With less than 10 ingredients, it’s a great make-ahead side dish for summer entertaining.

Prep Time30

Total Time1

Course: Salad, Side Dish

Cuisine: American, Italian

Keyword: potato salad

Servings: cups

Calories: 342kcal

Author: Tara Teaspoon

Ingredients

For the balsamic dressing

⅓ cup balsamic vinegar
2 cloves garlic minced
2 tablespoons honey
½ teaspoon kosher salt
½ teaspoon black pepper
½ cup extra virgin olive oil

For the salad

2 pounds baby potatoes use red, white, and blue for the holidays
1 pint (2 cups) cherry tomatoes large ones cut in half
8 ounces Ciliegine mozzarella balls or diced fresh mozzarella
½ cup chopped basil
½ cup toasted bread crumbs* optional

Instructions

For the dressing

In a bowl or dressing jar mix the vinegar, garlic, honey, salt and pepper. Add the olive oil and shake, or whisk well, until combined and thickened. Set aside.

For the salad

Add potatoes and about a tablespoon of kosher salt to a large pot. Cover potatoes with cold water. Place over high heat and bring water to a boil. Reduce heat to a simmer, and cook potatoes until just tender (use a fork to prick potatoes to check for doneness), about 15 minutes.
Drain potatoes in a colander and let cool a bit. When potatoes are still quite warm, but you can handle them, cut them in half or quarters depending on the size. All the pieces should be roughly 1-inch in size. Transfer potatoes to a mixing bowl.
Drizzle ½ to ¾ of the balsamic dressing on the still-warm potatoes and stir to coat. Then add the tomatoes, mozzarella, and basil and combine.
Transfer to a serving bowl and garnish with toasted bread crumbs, and extra basil if desired. Serve warm, room temperature, or cold. Drizzle with extra dressing just before serving (the potatoes soak it up!).
Salad can be stored in the fridge for up to 2 days.

Notes

Toast the bread crumbs: Melt 1½ teaspoons of butter or oil in a skillet over medium heat. Add ½ cup bread crumbs and stir them in the fat. Continue cooking and gently stirring until golden brown and fragrant.

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