Not a fan of heavy, mayo-loaded potato salads? This Italian-inspired potato salad ditches the creamy dressing for a bold, vinegary, herb-packed upgrade. Tossed with crispy garlic, briny capers, a little heat from red chili and a drizzle of honey-kissed vinaigrette, this dish is next-level delicious. And let’s not forget the jammy eggs—because everything’s better with jammy eggs. Serve it warm or at room temp for an effortlessly chic side dish that pairs perfectly with grilled mains or stands alone as a light, satisfying meal.
Ingredient details
- What is an Italian potato salad? Italian potato salad is potato salad that uses a vinaigrette instead of mayonnaise. In this Italian potato salad recipe, the vinaigrette recipe includes garlic, capers, red finger chilis and fresh herbs. It’s light, flavourful and perfect for any meal.
- How do you make potato salad without mayonnaise? Swap mayo for a vinaigrette! Toss boiled potatoes with olive oil, red wine vinegar, mustard or lemon juice, then add herbs, onions or capers for extra flavour. If you’re looking for some creaminess without the heaviness mayo can bring, try adding yogurt to your vinaigrette.
- What are jammy eggs and how do you make them? A jammy egg is a soft-boiled eggs with a cooked-through egg white and a soft, jammy yolk. To make jammy eggs, place eggs in saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a boil over medium heat; cover and immediately remove from heat. Let sit for 7 to 7 1/2 minutes. Using a slotted spoon, transfer cooked eggs immediately from the pot to an ice bath. Let eggs sit in cold water for about two minutes, or until they are just slightly warm to the touch. Gently crack egg, starting at the wider end where the air pocket is. Rinse in water to remove any remaining egg shell.
- Can you make jammy eggs ahead of time? Jammy eggs can be made and peeled up to three days ahead. Make sure they are covered in an airtight container.
Italian Potato Salad
Not a fan of mayo? Try this stunning Italian potato salad, which tossed in a briny caper-and-chili vinaigrette then paired with jammy soft-boiled eggs for a light, simple dish.
Equipment
- large pot
- Paring Knife
- Skillet
- plate
- slotted spoon
- heatsafe bowl
Ingredients
- 1800 g bag red mini potatoes
- 2 tbsp + 3/4 tsp kosher salt divided
- ⅓ cup extra-virgin olive oil divided
- 2 cloves garlic thinly sliced
- 2 tbsp capers drained and pat dried
- 1 red finger chili thinly sliced
- ¼ cup red wine vinegar
- 2 tsp liquid honey
- ½ cup each parsley and basil leaves
- ¼ small red onion thinly sliced
- 4 jammy soft-boiled eggs quartered (see tip)
- ⅓ cup Parmesan shaved
Instructions
- Fill large pot with potatoes and add enough cold water to cover by a generous 1/2 in (1.25cm); add 2 tbsp salt and bring to a boil. Cook until paring knife pierces easily, 10 to 13 minutes; drain and let cool completely. Halve potatoes and arrange on platter.
- Meanwhile, heat 1⁄4 cup of the oil in skillet over medium heat. Add garlic and cook until golden, 2 to 3 minutes; remove to plate using slotted spoon. Add capers and finger chili and cook, stirring, until slightly crispy, 1 to 2 minutes. Remove to plate.
- In heatsafe bowl, add oil from skillet, the remaining oil, vinegar, honey and the remaining 3/4 tsp salt and stir to combine.
- To serve, arrange parsley, basil, onion and eggs over potatoes and drizzle with vinaigrette. Garnish with Parmesan.
Notes
Tip: To make jammy cooked eggs, place eggs in saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a boil over medium heat; cover and immediately remove from heat. Let sit for 7 to 7 1/2 minutes. Drain and cover with cold running water.
