Perfect potato salad for a complete and balanced meal, to be enjoyed cold on hot summer days, and not only, so good that it’s always a pleasure to bring to the table. The perfect potato salad is a complete dish, but it can be served in small quantities as an appetizer, or second course, side dish, perfect to include in a rich buffet, for our summer dinners in company, or during parties, even in winter, because potato salad is always loved. Potato salad is also a perfect side dish for our barbecues, fish, but also meat, to be prepared in advance, even for the legendary barbecue on Ferragosto. A valid alternative to the classic rice salad or cold pasta, or perfect to pair with these classic cold summer dishes.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for perfect potato salad
- 2.2 lbs potatoes
- 4.2 oz tuna in oil
- 2 salad tomatoes
- to taste green olives in brine
- 4 hard-boiled eggs
- 1 Tropea red onion
- to taste olive oil
- to taste dried oregano
- to taste basil
- to taste salt
- 1 tbsp mayonnaise (optional)
Tools
- 1 Pot
- 1 Salad bowl
- 1 Knife
Steps for perfect potato salad
Wash the potatoes well, choosing them the same size, so they cook evenly. We put them in a pot, cover them with cold water, and bring to a boil. Cook on low heat for about 30-40 minutes depending on the size of the potatoes. Before taking the potatoes off the heat, we do the cooking test by piercing one with something sharp, I use a skewer stick, not the usual fork that risks breaking the potato in half.
Once cooked, drain the potatoes and let them cool a bit before peeling them, and let them cool completely, even in the fridge in a closed container.
Meanwhile, we also prepare the hard-boiled eggs as in the basic recipe for a perfect cooking of boiled eggs. Put them in a small pot, cover with water, and bring to a boil. Cook for a maximum of 5-6 minutes from boiling. Then drain the hot water, pass them under cold water, change it 2 times, leave a few minutes to cool slightly, then peel them and let them cool.
When the potatoes and eggs are cooled, proceed to prepare the perfect potato salad. Cut the potatoes into slices in a salad bowl, not too thin, I like to make thick slices about 1/3 inch, with fairly small potatoes.
Add the washed and diced salad tomatoes to the potatoes according to personal taste.
Also, add a thinly sliced Tropea red onion and sliced green olives in brine.
Add the tuna in oil, the good one in olive oil, if you want you can use the oil from the tuna, otherwise, drain it, and use good fresh olive oil for seasoning.
Now add the sliced eggs, also not too thin. For seasoning, a bit of salt, olive oil, as I said before, plenty of oregano, and a few fresh basil leaves, if you want you can add a tablespoon of mayonnaise, even instead of oil. Mix our perfect potato salad and serve fresh, colorful, and full of flavor. I would eat a nice plate of potato salad with tuna, tomatoes, and hard-boiled eggs flavored with Tropea red onion and a bit of mayonnaise right now.
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I often prepare it, even as a single dish when we are with family, or when I invite friends over for dinner I serve it along with many cold dishes, or with a nice charcoal grilled meat barbecue prepared with my beloved bbq weber.
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