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.