PRINTABLE RECIPE
La Vita Bianca Italian Potato Salad
Baby Yukon gold potatoes tossed in a bright lemon vinaigrette with fresh herbs and shaved Parmesan, a lighter, Italian-inspired twist on classic potato salad, perfect alongside grilled meats. Perfect for summer days.
Ingredients
- 1½ lbs (680 g) baby Yukon Gold potatoes
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- Juice of ½ lemon
- 1 tsp Dijon mustard
- 1 small garlic clove, grated
- Kosher salt
- Freshly cracked black pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh chives
- ¼ cup finely shaved Parmesan
Optional
- Finely diced shallot
- Crispy pancetta, for serving
Instructions
- Cook the Potatoes
Place the baby potatoes in a large pot of heavily salted water. Bring to a boil and cook until just fork tender, about 15–20 minutes. Drain and allow them to steam dry for a few minutes.
- Prepare the Potatoes
While still warm, gently smash or halve the potatoes so they can better absorb the dressing.
- Make the Dressing
In a small bowl, whisk together:
- Extra-virgin olive oil
- Red wine vinegar
- Lemon juice
- Dijon mustard
- Grated garlic
- Kosher salt
- Freshly cracked black pepper
- Assemble
Toss the warm potatoes with the dressing until evenly coated. Fold in the parsley, basil, chives, and diced shallot, if using. Finish with shaved Parmesan and a drizzle of your best extra-virgin olive oil.
If desired, scatter crispy pancetta over the top just before serving