Potato Salad with Italian Dressing
Submitted by justmejewels
Italian potato salad tosses steamed red potatoes with green beans, Kalamata olives, Roma tomatoes, and fresh basil in a light cornstarch-thickened red wine vinaigrette.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
170 minThis mayo-free potato salad trades the usual creamy dressing for a sharp, herby Italian vinaigrette that stays glossy without turning heavy. The clever part is the cornstarch slurry simmered with water, red wine vinegar, and tomato paste. That tiny thickening trick gives the dressing enough cling to coat the potatoes without drowning them in oil.
Steaming the potatoes instead of boiling keeps them firm and flavorful, since they don’t soak up water. Dressing them warm is the move, so they drink up the vinaigrette as they cool. Green beans get blanched and shocked to stay bright and snappy, then the Kalamata olives, slivered Roma tomatoes, and torn basil come in right before serving.
Chef Tips
- Don’t peel the potatoes. The red skin holds the flesh together and adds color contrast.
- Whisk the cornstarch slurry into cold water first, then bring it to a boil. Adding dry cornstarch to hot liquid creates lumps instantly.
- Let the dressing chill at least an hour so the garlic mellows and the herbs bloom.
- Pull the salad out of the fridge an hour before serving. Cold olive oil seizes and dulls the flavors.
- Seed the Roma tomatoes or they’ll bleed into the dressing overnight.
Variations
- Add a can of drained tuna for an Italian tonnato-style main-dish salad.
- Swap Kalamata olives for Castelvetrano for a buttery, milder olive note.
- Toss in a handful of arugula just before serving for a peppery lift.
Ingredients
Directions
TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water with the cornstarch to dissolve.
Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil.
Continue boiling until slightly thickened.
Remove from the heat and whisk in the garlic, mustard, basil, oregano, cayenne, salt, pepper and olive oil.
Refrigerate at least 1 hour.
TO PREPARE THE SALAD: Scrub the potatoes but do not peel.
Cut in halves.
Place in a steamer basket and steam over boiling water until tender, about 20 to 25 minutes.
Drain and tranfer to a bowl.
Add 4 tablespoons of the dressing and the shallot.
Refrigerate 1 to several hours.
Bring a small pan of water to the boil, add the beans and time about 5 minutes, or until tender.
Drain and plunge into ice water to stop the cooking.
Pat dry and add to the potatoes.
Stir in the olives, tomatoes and basil leaves.
Add enough dressing to coat the salad.
If making the salad ahead, refrigerate; remove from refrigeration about 1 hour before serving.
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