Classic Italian Potato Salad

 

🥔 Ingredients:

• 1 kg baby red new potatoes, quartered

• 1.5 tbsp kosher salt (for boiling water, plus more to taste)

• 6 tbsp extra virgin olive oil

• 2¼ tbsp red wine vinegar

• 1½ lemons, zested and juiced (≈ 1.5 tsp zest and 3 tbsp juice)

• 3 cloves garlic, minced

• ¾ tsp ground black pepper

• 3 tbsp chopped fresh parsley

• 1½ tbsp chopped fresh chives

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👩‍🍳 Instructions:

1. Quarter the potatoes and boil in salted water until tender (8–10 mins).

2. Drain and return to the hot pot to steam dry.

3. Whisk vinaigrette ingredients together.

4. Pour over warm potatoes and toss gently.

5. Marinate at room temp at least 1 hour before serving.

💡 Chef’s Tips

• Potato Selection: Opt for new (baby) potatoes with waxy skins, such as red, Yukon Gold, or fingerling varieties, for the best flavor and texture.Our Salty Kitchen+1Our Salty Kitchen+1

• Cooking Technique: Always start boiling potatoes in cold water to ensure even cooking from the inside out.Our Salty Kitchen+2Our Salty Kitchen+2Our Salty Kitchen+2

• Seasoning the Water: Potatoes require ample salt. Season the boiling water liberally—aim for a taste reminiscent of the ocean—to infuse the potatoes with flavor from the inside out.Our Salty Kitchen+2Our Salty Kitchen+2Our Salty Kitchen+2

• Dressing Warm Potatoes: Dress the potatoes while they're still warm. Warm potatoes absorb the vinaigrette more effectively, enhancing the overall flavor.Our Salty Kitchen+2Our Salty Kitchen+2Our Salty Kitchen+2

• Marination Time: While the salad is delicious after an hour, allowing it to marinate for up to 12 hours can deepen the flavors.