Ingredients:
- 2 pounds (about 1 kg) red potatoes, washed and cubed
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
Boil Potatoes
Place the cubed potatoes in a large pot of salted water.
Bring to a boil and cook until the potatoes are tender but still firm, about 10-15 minutes.
Drain and let them cool to room temperature.
Prepare Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper.
Adjust the seasoning according to your taste.
Combine Ingredients
In a large mixing bowl, combine the cooled potatoes, cherry tomatoes, Kalamata olives, red onion, parsley, and basil.
Add Dressing
Pour the dressing over the potato mixture and gently toss until everything is well coated.
Chill
Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld.
Serve
Just before serving, sprinkle the grated Parmesan cheese over the top.
Toss lightly again and adjust salt and pepper if needed.
Garnish
Garnish with additional fresh herbs if desired.
Note
You can customize this recipe by adding other ingredients like roasted red peppers, capers, or even grilled chicken for a heartier version.
Enjoy your Italian Potato Salad!