Warm Italian Potato Salad Recipes

ITALIAN POTATO SALAD

Steps:

• Cover potatoes with water, bring to a boil and salt the water
• Cook potatoes until just tender, about 15 minutes, then drain and return them to the hot pot
• Add vinegar, garlic, onion, parsley, pepper and EVOO to the pot
• Toss to coat then refrigerate overnight or for a minimum of an hour
• Serve alongside Rach's Garlicky Spatchcock Chicken with Parsley Chimichurri
• MORE: No-Mayo Potato Salad Dill and Shallot Potato Salad Patrick's Grilled Potato Salad

ITALIAN POTATO SALAD

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.

POTATO SALAD WITH WARM BACON DRESSING

Steps:

• Boil the potatoes in a large pot of water until they are fork-tender, about 15 minutes. Drain the potatoes then allow them to cool completely. Cut the potatoes into quarters then add them to a large bowl.
• Add the bacon to a large sauté pan set over medium heat. Cook the bacon until it is crispy and all of the fat has rendered off. Using a slotted spoon, transfer the bacon to a plate, leaving 3 tablespoons of the drippings in the pan.
• Add the diced onions to the pan and cook, stirring, until the onions are translucent. Stir in the apple cider vinegar, whole grain mustard, sugar, 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup water. Simmer the mixture for 3 minutes until it has reduced to 1 cup.
• Pour the dressing over the potatoes, add the cooked bacon and toss to combine. Stir in the chives and serve warm.
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WARM ITALIAN POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush 1 tablespoon olive oil over the red potatoes. Pierce potatoes with a fork and arrange onto a baking sheet. Spread baby eggplant pieces, red bell pepper slices, green bell pepper pieces, red onion, and garlic onto a separate baking sheet; drizzle 1 tablespoon olive oil over the vegetables. Stir 1/2 cup olive oil, garlic salt, oregano, basil, and black pepper together in a bowl.
• Roast potatoes in preheated oven for 20 minutes. Put baking sheet into the oven and continue roasting potatoes and the vegetables until the potatoes are tender, about 25 minutes more. Let everything cool for 10 minutes.
• Cut potatoes into bite-size chunks and put into a bowl. Drizzle olive oil and seasoning mixture over the potatoes and stir to coat; add the roasted vegetables and stir.

ITALIAN POTATO SALAD

Steps:

• Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly. Whisk together the olive oil, Parmesan and a little seasoning. Toss through the potatoes with the basil and sundried tomatoes. Serve warm.

WARM POTATO SALAD WITH ITALIAN DRESSING

Steps:

• Cut potatoes into bite-size pieces.
• Boil in salted water 20 minutes or until just tender.
• Drain and rinse potatoes under cold water and place in a salad bowl. [I place the shallots and bell peppers into the boiling pot and saute for a few minutes until they are slightly tender].
• Add remaining ingredients to potatoes. Toss lightly.

CREAMY ITALIAN POTATO SALAD

Steps:

• Heat grill to medium-high heat.
• Microwave potatoes and water in 2-qt. covered microwaveable dish on HIGH 8 min.; drain. Add garlic and 2 Tbsp. dressing; toss to coat.
• Spoon potato mixture onto center of large sheet heavy-duty foil sprayed with cooking spray; fold to make packet.
• Grill 20 min. or until potatoes are tender, turning packet over after 10 min. Mix mayo and remaining dressing in large bowl. Add potatoes, bacon and onions; toss lightly. Serve warm.

WARM VEGETABLE SALAD

Steps:

• Preheat the broiler. Place the red peppers on a foil lined baking sheet.
• Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
• and toss to combine.
• In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.