Potatoes in Italian Dressing
Potatoes in Italian Dressing
Roughly chopped waxy potatoes tossed warm with shallot and tomato wedges in a shaken dressing of olives, olive oil, white wine vinegar and garlic.
Prep: 30 minutes · Cook: 15 minutes
What Is Potatoes in Italian Dressing?
A rustic warm potato salad where roughly chopped tender potatoes soak up a shaken jar-dressing of finely chopped tomato, olives, olive oil, white wine vinegar and garlic, brightened with fresh basil.
Why Make Potatoes in Italian Dressing?
- The potatoes break down a little and drink the dressing
- One jar, one shake — the dressing makes itself
- Chopped olives season every bite
- Equally good warm or cold
- Five-minute work once the potatoes are boiled
Unico Products Used in This Recipe
Ingredients
- 1 2/3 lb waxy potatoes
- 1 shallot (chopped)
- 2 tomatoes (cut into wedges)
- 1 tbsp fresh basil (chopped)
- salt (to taste)
- 1 tomato (peeled and finely chopped, for the dressing)
- 4 pitted ripe olives (finely chopped, for the dressing)
- 4 tbsp extra virgin olive oil (for the dressing)
- 1 tbsp white wine vinegar (for the dressing)
- 1 clove garlic (crushed, for the dressing)
- salt and pepper (to taste)
Instructions
- Cook the potatoes in boiling salted water about 15 minutes, until tender; drain well, chop roughly and put into a bowl.
- Add the chopped shallot and the tomato wedges to the potatoes.
- Make the dressing: put the finely chopped tomato, chopped olives, olive oil, white wine vinegar, crushed garlic, salt and pepper into a screw-top jar and shake thoroughly.
- Pour the dressing over the potato mixture and toss thoroughly.
- Transfer to a serving dish and sprinkle with the basil. Serve warm or cold.
Cooking Tips
- Use meaty, waxy potatoes — they absorb the dressing best
- Dress while the potatoes are still warm
- Shake the dressing hard to emulsify the oil and vinegar
- Peel the dressing tomato for a smoother result
- Add the basil at the end so it stays fresh
Frequently Asked Questions About Potatoes in Italian Dressing
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1. Should the salad be served warm or cold?
Either — warm lets the potatoes absorb more dressing.
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2. Why do the potatoes break up?
Meaty potatoes soften when boiled; it looks rustic but they soak up flavour beautifully.
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3. Can I use red wine vinegar instead?
Yes, though white wine vinegar keeps the dressing lighter.
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4. What are pitted ripe olives?
Pitted black (ripe) olives in a medium size — ready to chop straight from the can.
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5. How long does it keep?
Up to 2 days refrigerated; bring back to cool room temperature before serving.
Cooking Guides & Tips
- Balsamic Vinegar Explained: Traditional, Condimento, White and Glaze What the different balsamics mean — traditional, condimento, everyday balsamic, white balsamic and glaze — and when to use each.
- Wine Vinegars in the Kitchen: Red, White and Apple Cider How red wine, white wine and apple cider vinegar differ, and when to reach for each.
- How to Make a Simple Vinaigrette The basic oil-and-vinegar ratio for salad dressing, plus easy variations — once you know it, you'll never buy bottled again.
Potatoes in Italian Dressing Made Simple
Potatoes in Italian Dressing proves a jar and a shake can outdo any mayonnaise. Gallo extra virgin olive oil makes the dressing fruity and bright.