There will always be a place for a classic creamy potato salad, but sometimes I want something a little lighter while still being just as satisfying.

This Italian-inspired version has become my summer staple. Warm baby Yukon Gold potatoes soak up a bright lemon vinaigrette, then get tossed with fresh parsley, basil, chives, and plenty of shaved Parmesan.

It’s simple, fresh, and exactly the kind of side dish that belongs on a table surrounded by grilled chicken, burgers, friends, and family.

And somehow, it’s always the bowl that empties first.

One of the most important steps is dressing the potatoes while they’re still warm. Warm potatoes absorb the vinaigrette beautifully, carrying the flavor all the way through instead of just coating the outside.

I love using baby Yukon Gold potatoes because they’re naturally buttery and hold their shape beautifully after boiling. Gently smashing or halving them creates little nooks and crannies where the dressing can settle, making every bite even more flavorful.

The fresh herbs are what truly give this salad its Italian personality. Parsley, basil, and chives add freshness, while shaved Parmesan melts ever so slightly into the warm potatoes, creating little pockets of savory goodness throughout the salad.

Notes

• Dress the potatoes while they’re still warm so they absorb the vinaigrette instead of simply being coated by it.
• Baby Yukon Gold potatoes have a naturally buttery texture and hold their shape beautifully after boiling.
• Gently smashing the potatoes creates more surface area for the dressing to cling to.
• Fresh herbs make all the difference, use them whenever possible for the brightest flavor.
• Shave the Parmesan instead of grating it for beautiful ribbons that soften slightly against the warm potatoes.
• Crispy pancetta adds a wonderful salty crunch, but the salad is just as delicious without it.
• This salad can be served warm, at room temperature, or chilled.
• It pairs beautifully with the La Vita Bianca Burger, grilled chicken, grilled wings, seafood, or grilled asparagus for an effortless summer meal.

If I’m serving this for guests, I’ll often finish it with crispy pancetta for a bit of crunch or finely diced shallot for extra bite. Neither is necessary, but both are wonderful additions if you want to dress it up.