Potato Salad

Italian Summer Potato Salad is the perfect recipe for your summertime BBQ.  I mean what is a BBQ without potato salad.  There is no mayonnaise in this salad, just simple ingredients that make this dish light and fresh.  My grandpa would often make this dish in the summer.  I could distinctly remember the smell of charcoal in his backyard.  He would BBQ some sort of meat and then serve this salad as a side.  He would always have me pick the basil growing in his garden.  I can distinctly remember the smell the basil would leave on my hands.  So delicious and not only does it remind me of summer, but amazing nights in my grandparents back yard.  

Potato Salad

(Serves 8)

3 lbs Small Potatoes, I use red and yellow 

12 oz Fresh String Beans, cut in half

4 Hard Boiled Eggs, Quartered

½ cup (About 2.5 oz) Red Onions, Sliced Thinly

10 Basil Leaves, Chopped

¾ Cup Extra Virgin Olive oil 

¼ Cup Red Wine Vinegar 

1 tsp Salt. 

½ tsp Black Pepper 

In a pot boil the potatoes with the skin on. Once they are cooked, drain and allow to cool. Steam the string beans for about 3 minutes and allow to cool. Depending on the size of the potato either cut it in half or in quarters. Add the potatoes to a bowl. Then add the cooked string beans, the onions and basil. In a small mixing bowl combine the olive oil, vinegar, salt and pepper to make the dressing. Pour the dressing over the potato salad and mix.  Next add the eggs and gently combine. Serve

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