Boiled potato salad is a timeless classic: a tasty side dish or, in its richer versions, even a main course. Grandma Benedetta prepares it with new potatoes, fresh mint, and a hint of chili, creating a simple, light but flavorful dish. It is loved by everyone precisely for its genuineness. Perfect also for a picnic or as a packed lunch to enjoy outside.
Try all the other versions too:
SEASON
#potatoes – all year round. The harvest of new potatoes takes place from March to early September.
#fresh mint – from spring to autumn.
RECIPES with potatoes
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Wellness
- Seasonality: Spring, Summer, and Fall
- Energy 191.07 (Kcal)
- Carbohydrates 34.29 (g) of which sugars 1.63 (g)
- Proteins 4.06 (g)
- Fat 4.88 (g) of which saturated 0.72 (g)of which unsaturated 0.09 (g)
- Fibers 4.13 (g)
- Sodium 205.53 (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
Boiled Potato Salad
🍀 How many potatoes do you need?
For a side dish, about 7 oz per person (raw or cooked).
For a main course enriched with other ingredients, 5 oz per serving is enough.
- 14 oz potatoes (3 medium potatoes)
- to taste fine salt
- to taste mint (or other fresh herb*)
- to taste dried chili (or fresh)
- 1 drizzle extra virgin olive oil
- to taste lemon zest
- Half clove garlic (minced)
* Herbs to use: wild garlic, dill, basil, chervil, cilantro, watercress, cumin (leaves), tarragon, chives, fennel, hyssop, marjoram, lemon balm, mint, calamint, oregano, parsley, rosemary, rue (in very small doses due to its intense flavor), sage, savory, thyme.
Tools
- Cutting Board bamboo
- Knife smooth blade
Boiled Potato Salad
How long should potatoes cook?
It depends on the size, but on average 30 minutes in boiling water is enough. Better whole and with the skin on. To know if they are ready, pierce them with a fork: they should be soft but not falling apart. Here, how to cook potatoes quickly.
After cooking, it’s important to let them cool well, at least for an hour. Ideally, prepare them the day before.
Alternatively, once they are lukewarm, they can be placed in the fridge for about 15 minutes, but avoid putting them in if they are still hot to prevent overheating the fridge. The cold makes them more compact and facilitates precise cutting.
Peel and cut the cooked and cooled potatoes into regular pieces. Place them in a bowl.
Chop the mint (or preferred fresh herb).
Season the potatoes with salt, aromatic herbs (I use fresh mint and chili flakes) and extra virgin olive oil.
Mix and serve immediately or better after half an hour to allow the flavors to blend. 🍀 Boiled potato salad with chickpeas, finely sliced red onion and plenty of parsley.
🍀 Boiled potatoes, cherry tomatoes, and Taggiasca olives and/or capers.
🍀 Potato salad with soy yogurt: mixed with mustard and chives.
🍀 Potatoes, green beans, and cherry tomatoes: seasoned with apple cider vinegar and oregano.
🍀 Potato and avocado salad: with lime juice and fresh cilantro.
🍀 Potato and lentil salad: with grated carrots, onion, and red wine vinegar.
🍀 Mediterranean potato salad: with cherry tomatoes, cucumber, black olives, oregano, and lemon.
🍀 Potato salad with smoked tofu: with arugula and cherry tomatoes.
🍀 Potato salad with vegan mayonnaise: enriched with pickled gherkins and cooked peas.
🍀 Potatoes and cabbage: with julienned carrots and mustard vinaigrette with apple cider vinegar.
🍀 Potatoes with green apple and celery: with a light soy yogurt sauce.
🍀 Potatoes with marinated zucchines: with mint and lemon.
🍀 Potatoes with roasted peppers and capers.
🍀 Potatoes with edamame and sesame seeds: with rice vinegar and tamari sauce.
🍀 Potatoes with pink grapefruit and mint.🍀 Potato salad with hard-boiled eggs: with fresh chives, cherry tomatoes, and a sprinkle of paprika.
🍀 Potatoes with feta, cucumbers, black olives, and raw julienned peppers.
🍀 Potatoes with Greek yogurt, dill, diced cucumbers, and arugula.
🍀 Potatoes with fresh cheeses (like ricotta or stracchino), with herbs and grated zucchinis.
🍀 Potatoes with scrambled eggs, chives, and fresh baby spinach.
🍀 Potatoes with parmesan shavings, arugula, and cherry tomatoes.
🍀 Potatoes with gorgonzola, walnuts, and thinly sliced red radicchio.
🍀 Potatoes with yogurt sauce, fresh mint, and thin cucumber slices.
🍀 Potatoes with mayonnaise, pickled gherkins, and grated carrots.🍀 Potato salad with smoked salmon: with arugula, cucumbers, and a drizzle of oil.
🍀 Potatoes with tuna, red onion, and fresh parsley.
🍀 Salad of green beans, potatoes, tomatoes, and tuna.
🍀 Potatoes with shrimp, avocado, and cherry tomatoes.
🍀 Potato salad with canned mackerel, Taggiasca olives, and oregano.
🍀 Potatoes with shelled mussels, celery, and a touch of lemon.
🍀 Potatoes with marinated anchovies, capers, and chili.
🍀 Potato salad with boiled octopus, parsley, and cooked peppers.
🍀 Potatoes with smoked trout, fennel, and orange segments.
🍀 Potatoes with grilled (or baked) squid, zucchinis, and fresh mint.
🍀 Potatoes with grilled mackerel fillets, sun-dried tomatoes, and basil.🍀 Potatoes and speck: with arugula and balsamic vinegar.
🍀 Potatoes and cooked ham: with grilled zucchinis and mayonnaise mixed with yogurt.
🍀 Potatoes and spicy salami: with cherry tomatoes and red onion.
🍀 Potatoes and shredded roast chicken: with julienned carrots and parsley.
🍀 Potatoes and mortadella: with chopped pistachios and lemon zest.
🍀 Potatoes and smoked turkey: with cucumbers and yogurt sauce.
🍀 Potatoes and bresaola: with arugula, parmesan, and a drizzle of lemon.
🍀 Potatoes and cooked sausage: with roasted peppers and rosemary.
STORING boiled potato salad
Store in the refrigerator, in a tightly closed container. It stays fresh for 2 days. Before serving, take it out at least 15 minutes prior to regain flavor.
FAQ (Questions and Answers)
Can I prepare it in advance?
Absolutely yes. Potato salad tastes even better if left to rest a few hours in the fridge. The next day the flavors blend better, making it even more delicious.
What type of potatoes are best to use?
Yellow-fleshed potatoes or new potatoes are perfect: they hold their shape well and don’t fall apart. It’s better to avoid floury ones, which tend to break too easily.
Can it be enriched with other ingredients?
Capers, red onion, olives, green beans, cherry tomatoes, gherkins, mustard, yogurt sauce, herbs… It can be customized as you like, potato salad is very versatile.
