Italian Potato Salad Recipe
Italian Potato Salad Recipe - this easy vegan potato salad is bursting with antipasti flavor from artichokes, sun dried tomatoes, roasted red peppers, and basil!
Servings: 6 people
Cost: $10
Ingredients
- 2.5 pounds Yukon gold or red potatoes
- 12 oz artichoke hearts drained and chopped
- 12 oz roasted red pepper strips drained and chopped
- ¼ cup sundried tomato strips dried or canned, but drain well if canned
- ⅓ cup fresh basil leaves finely-chopped
Italian Dressing Ingredients:
- ⅓ cup olive oil
- 2 tablespoons fresh lemon juice
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon fine sea salt
- ½ teaspoon freshly-cracked black pepper
Instructions
- Bring a large pot of water to boil.
- Clean potatoes well, rinsing off any dirt.
- Slice in half.
- Boil until soft to the touch, about 10 minutes.
- As potatoes cook, add Italian dressing ingredients to a small bowl and mix well.
- When soft, drain potatoes well and place in large bowl.
- Add red pepper strips, basil, artichokes, sundried tomatoes, basil and dressing and toss well to mix.
- Serve immediately, warm - or chill and serve later.
Nutrition
Serving: 1g | Calories: 173kcal | Carbohydrates: 3g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 622mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 645IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 1mg
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