The cold potato and bresaola salad, perfect to make in a short time and ideal for summer, a complete and healthy dish even for those on a diet.

Just a few simple steps, ours can also be just a starting point, but you can use the ingredients you like best to create your perfect salad.

The salad is actually dressed with extra virgin olive oil, an ally of health and lightness at the table.

In this recipe I tell you how to prepare a delicious one, to which I added bresaola to please my nephews, but it is delicious even without.

Don’t like bresaola? Replace it with smoked and roasted salmon, cooked ham or tuna.

A very tasty cold summer salad, perfect always and everywhere, even for a work break lunch.

A big potato salad to serve as a second dish, I would say a single dish.

It can be transformed into a cold appetizer or also a cold summer second course.

You can use the tomatoes you prefer: vine, beefsteak, cherry, datterini, piccadilly.

A salad to enrich with other ingredients such as tuna, cheeses of any kind (scamorza, mozzarella, feta, emmental, fontina) and above all you can serve it with croutons, flatbreads, freselle.

The potato salad can be prepared in advance and is easily transportable, so it can also be chosen as a takeaway side dish for a picnic or to bring to the office, where it can become a convenient snack for lunchtime (the so-called schiscetta).

We prepare it like this…

Difficulty: Very easy
Cost: Cheap
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

314.20 Kcal

calories per serving

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Energy 314.20 (Kcal)
Carbohydrates 24.61 (g) of which sugars 2.07 (g)
Proteins 21.91 (g)
Fat 14.97 (g) of which saturated 3.47 (g)of which unsaturated 4.10 (g)
Fibers 4.07 (g)
Sodium 1,479.87 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Cold Potato and Bresaola Salad

500 potatoes (weight cooked and peeled)
12 piccadilly tomatoes
4 eggs
1/3 cup Gaeta olives
5 oz bresaola
to taste artichokes in oil
to taste parsley (fresh)
salt
to taste extra virgin olive oil

Tools

Pitter
Bowl
Pot
Saucepan

Steps for Cold Potato and Bresaola Salad

Wash 4 large potatoes well and boil them with the skin, in salted boiling water, for about 30 minutes from the moment of boiling.
To check the doneness of the potatoes, pierce them with a fork: when the fork goes into the potatoes without meeting a woody resistance, drain the potatoes and let them cool before peeling and cutting into pieces.
“Or steam in the steamer for a lighter dish”.
Pour water into a saucepan, add the eggs and cook them for 8 minutes from the moment it starts boiling, then pass into cold water, peel them and cut into slices or wedges depending on how you prefer them.
Wash the cherry tomatoes. Drain the artichokes from their oil.
Combine in a large bowl the cut potatoes, cherry tomatoes, artichokes in oil, and olives.
I chose gaeta olives and obviously pitted them.
Season with salt and oil and perfume with freshly chopped parsley, finally place the salad on a serving dish and add the hard-boiled eggs cut into wedges and form rosettes with the bresaola slices.
You can already serve it or store it in the refrigerator until ready to serve.
Enjoy your meal.