Nonna's Potato Salad
If you love garlic this is going to be your new, “go-to” potato salad recipe. Dressed in a vibrantly tangy vinaigrette, this summer side dish is fantastic with grilled chicken or burgers.
Ok potato salad lovers, this version is probably a bit out of your “potato salad box,” but boy oh boy, is it delicious. Commonly referred to as Italian potato salad, this is what my Italian husband grew up eating and it’s the only kind of potato salad our son will request I make.
The key to making any type of potato salad is using the right potato. The selection process involves understanding potato composition. Depending on their starch and moisture content, potatoes fall into one of three categories: starchy, waxy, and all-purpose.
As the name implies, starchy potatoes have higher levels of starch and less moisture. When cooked, the flesh of starchy potatoes easily falls apart. Their texture is described as soft, fluffy, and floury (loose and dry). Starchy potatoes are ideal for baking, mashing, roasting, and pan frying. Russets, also referred to as Idaho potatoes, are the most common type of starchy potatoes. Sweet potatoes also fall into this starchy category.
Compared to starchy potatoes, waxy potatoes have a lower starch and higher moisture content. Their cooked texture is firm and dense, yet moist and creamy. Waxy potatoes have skins that are slightly waxy and thin enough to scrape off with your fingernail. Because they hold their shape after cooking, waxy potatoes are an excellent choice for boiling, steaming, and slicing. They’re perfect in soups, stews, casseroles, gratins, and of course potato salad. Waxy varieties include new/baby potatoes, fingerlings, and red-skinned potatoes.
Red potatoes are my go-to spuds when making potato salad. I prefer a size that’s slightly larger than a golf ball. Be sure to leave the skins on for a pop of color.
Smack dab in the middle of the starchy to waxy potato spectrum are all-purpose potatoes. Due to their medium starch and medium moisture content, these taters are very versatile and work well with almost any cooking technique. Their cooked texture tends to be velvety. Try them mashed, roasted, boiled, sauteed, or oven fried. They’re also great in soups, stews, casseroles, gratins, and potato salad. All-purpose potatoes include white potatoes, yellow potatoes (Yukon Gold being the most popular), and purple-blue potatoes.
No matter the potato type, know that you’re getting a wonderful dose of vitamin C and potassium. One medium potato provides 30 percent of your daily need for vitamin C and contains more potassium than a medium banana.
To your health,
Darlene
NONNA’S POTATO SALAD
Yield: 8 servings
Serving Size: about 2/3 cup
Prep: 10 minutes
Ready: 30 minutes (not including potato chilling time)
INGREDIENTS
5 cups sliced boiled small red potatoes (about 1 3/4 pounds potatoes)
1/4 cup cider vinegar
3 tablespoons olive oil
3 tablespoons fresh minced parsley
2 cloves garlic, minced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
DIRECTIONS
Place cleaned, whole, unpeeled potatoes in a large pot with enough unsalted water to cover potatoes. Bring water to a boil and cook until potatoes are easily pierced with a fork; about 10 minutes. Drain potatoes and refrigerate until completely cooled.
Slice chilled potatoes and place in a large bowl. In a small bowl or measuring cup, whisk together vinegar, oil, parsley, garlic, salt, and black pepper. Pour dressing over sliced potatoes, gently toss to coat, and serve.
Nutrition Information per Serving
133 Calories, 5 g Total fat, 1 g Saturated fat, 0 g Trans fat, 0 mg Cholesterol, 185 mg Sodium, 20 g Total carbohydrate, 2 g Dietary fiber, 1 g Total sugars, 0 g Added sugars, 2 g Protein, 0 mcg (0%) Vitamin D, 9 mg (0%) Calcium, 0 mg (0%) Iron, 386 mg (8%) Potassium
Created by Nonna Z and tested by Darlene Zimmerman, MS, RD
© 2022 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
