POTATO SALAD Italian appetizer, side dish or main dish for lunch or dinner, light, simple and tasty recipe also great for the beach with genuine ingredients.
Imagine yourself on Via Mergellina in Naples, sitting watching Vesuvius on one side and Posillipo on the other, and in front of you, a dish that captures the essence of the Italian summer cuisine: the Potato Salad “Italian Appetizer” with cherry tomatoes, eggs, green beans, mozzarella, and basil.
This dish is a symphony of flavors that celebrates the iconic products of the peninsula. The new potatoes, cooked to perfection, maintain a texture that balances softness and character. They are ideal for this culinary composition.
The buffalo mozzarella, undisputed queen of fresh Neapolitan cheeses, comes in creamy morsels that melt in your mouth, pleasantly contrasting with the texture of the potatoes. The confit cherry tomatoes, sweet and concentrated, add bursts of intense flavor to every bite.
The fresh basil, with its unmistakable aroma, is a key element that ties all the ingredients together, adding freshness and that scent that immediately transports you to the Italian countryside.
This salad is not just a dish; it is an experience that tells a story of tradition, quality ingredients, and simplicity. It is the ideal appetizer for a summer dinner, a main dish for a light lunch, or a sophisticated side dish for a barbecue with friends.
The Potato Salad “Italian Appetizer” is much more than a simple salad: it is a tribute to the Italian gastronomic richness, an invitation to enjoy the simple pleasures of the table, just like a true Italian would.
For the recipe I used local zero-mile products, potatoes, green beans, farm eggs, Vesuvian cherry tomatoes, basil from my plant, local oil, in short, true goodness and genuineness.
Follow me in the kitchen today there is the Potato Salad Italian appetizer.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 1.1 lbs new potatoes
- 7 oz green beans
- 7 oz cherry tomatoes
- 1 bunch basil
- 3 eggs
- 7 oz buffalo mozzarella from Campania PDO (or fiordilatte or provola)
Steps
Wash the potatoes and cook in salted water until they are tender but still firm (about 15-20 minutes). Drain and let cool, boil the eggs for 10 minutes then cool and peel them.
Prepare the confit cherry tomatoes in a pan following this RECIPE, or use them fresh, as you prefer.
Clean the green beans by removing and pulling the ends, wash them and boil them leaving them crisp, avoid overcooking, about 15 minutes, cool them with running water and set aside.
Cut the mozzarella into cubes, fiordilatte or provola are perfect and set aside.
When the potatoes are cold, peel them and cut them into chunks in a salad bowl
Season with a drizzle of oil and a little salt, add the green beans, the eggs, mix, if you like add a pinch of pepper and the basil.
Add the tomatoes and let it rest in the fridge for at least 30 minutes before serving.
Bon appetit
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POTATO SALAD Italian appetizer
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FAQ (Questions and Answers) POTATO SALAD Italian appetizer
Can I prepare this salad in advance?
Yes, you can prepare it up to 4 hours before serving. Store it in the fridge and add fresh basil just before serving to maintain its fragrance.
What type of potatoes are best to use?
New potatoes or waxy yellow potatoes are ideal as they hold their shape better. Avoid starchy potatoes that tend to fall apart.
How can I make this salad more substantial?
You can add tuna in oil, drained, black olives or capers to make it richer and more substantial.
Can I substitute buffalo mozzarella?
Yes, you can use cow mozzarella or burrata for a creamier version. For a lighter alternative, try using salted ricotta.
How can I store leftover salad?
You can store it in an airtight container in the fridge for 1-2 days. Keep in mind that the texture of the potatoes and mozzarella may change slightly.
