I love Summer eating, but what I don't love is feeling full and bloated and just blah from the heat and a big plate filled with ALL THE FOOD. There are so many fresh ingredients available to us in the Summer and along with that comes many ways to lighten it up any way that we can...so we can do things like have an extra glass of wine or save room for an ice cream sandwich, am I right!? It's all about balance, after all.
Ditch the heavy mayo based salads and get on board with this super simple Italian style number. It's so much lighter than most potato salads with bright and fun colors that look pretty on any delicious spread. Parsley adds a green punch and it's unique flavor while red peppers offer some sweetness and new texture. I love the simplicity of this dish, using only olive oil as the dressing and letting the fresh herbs and veggies do the rest of the work. Leaving the skin on the potatoes is also a key step! Adds so much more.
I grew up eating this and everytime I make it, it's a huge crowd pleaser. Not your typical potato salad and an unexpected twist on a cookout staple. I promise if you bring this along to your next get Summer get together, everyone will thank you.
Italian Potato Salad
3-4 pounds of red skin potatoes, washed with the skin left on
1/4 red onion, thinly sliced
3-4 cloves garlic, minced
big handful fresh parsley, chopped
2 roasted red peppers, cut into thin strips
Extra virgin olive oil
Salt and pepper
Wash and chop potatoes into halves or quarters, depending on how big your potatoes are. Boil until you can pierce them easily with a fork, but not so long that they are falling apart.
While the potatoes cook, prep your onion, garlic, parsley and roasted red peppers.
When the potatoes are done, drain and rinse with cool water and let them sit a few minutes to cool off. Cut them into smaller chunks and place into a bowl with the onion, garlic, parsley and roasted red peppers. Drizzle all over with olive oil and season to taste with salt and pepper. Toss it all together and adjust your salt, pepper and olive oil to your liking. Serve at room temperature.