This Italian Easter Potato Salad is a colorful mix of tender potatoes, fresh veggies, and zesty dressing that brings a bright taste to your table. Perfect for sunny days or family gatherings!
Honestly, this salad is my go-to for celebrations! The mix of flavors is so refreshing. I usually make extra to enjoy as lunch the next day—it’s even better chilled!
Key Ingredients & Substitutions
Potatoes: Baby red and yellow potatoes give this salad a lovely color and buttery flavor. If you can’t find them, consider using small Yukon Gold or fingerling potatoes instead. They have a similar texture!
Cherry Tomatoes: These provide sweetness and freshness to the salad. If they’re out of season, you could substitute with diced regular tomatoes, just be sure to drain any excess juice.
Hard-Boiled Eggs: They add creaminess and protein. If you prefer, you can replace them with diced avocado for a different twist or skip them entirely for a vegan version.
Red Onion: This adds a sharp bite. Sweet onion or green onions can work here too. For a milder flavor, try soaking sliced red onion in cold water for a few minutes before adding them.
Fresh Herbs: Chopped parsley brings brightness while basil adds a sweet aromatic flavor. If you don’t have fresh herbs, dried ones can replace them, but use about one-third less as their flavor is more concentrated.
How Do I Cook Perfect Potatoes for Salads?
Cooking potatoes just right is key to a great potato salad. You want them tender but firm. Here’s how to nail it:
- Start by placing the quartered potatoes in cold water. This helps them cook evenly.
- Add a pinch of salt and bring to a boil over medium-high heat.
- Once boiling, reduce heat slightly and cook for 12-15 minutes. Test with a fork for doneness; they should be easily pierced but not falling apart.
- Drain the potatoes and let them cool slightly before mixing into the salad.
These steps help retain their shape and flavor while allowing them to absorb the dressing beautifully.
How to Make Italian Easter Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby red and yellow potatoes, quartered
- 1 cup cherry tomatoes, halved
- 4 hard-boiled eggs, quartered
- 1 small red onion, thinly sliced
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tablespoons fresh basil, chopped (optional)
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder (or 1 clove fresh garlic, minced)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious Italian Easter Potato Salad takes about 20 minutes to prepare and 30 minutes to rest before serving. That means you’ll be enjoying your lovely salad in just under an hour!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the quartered potatoes in a large pot and covering them with cold water. Add a pinch of salt for flavor, then bring the pot to a boil over medium-high heat. Once boiling, cook the potatoes until they’re tender but not falling apart—this should take about 12-15 minutes. When they’re ready, drain them and let them cool slightly.
2. Prepare the Hard-Boiled Eggs:
While the potatoes are cooking, you can boil the eggs. Place your eggs in another pot, cover them with cold water, and bring to a boil. When they start to boil, cover the pot, remove it from heat, and let the eggs sit for 10-12 minutes. After that, transfer them to ice water to cool, then peel and quarter them.
3. Combine the Salad Ingredients:
In a large mixing bowl, combine your warm potatoes, halved cherry tomatoes, sliced red onion, and chopped parsley (and basil if you’re using it). This combination adds bright colors and fresh flavors to your salad.
4. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, dried basil, garlic powder, salt, and black pepper. This dressing will bring all the salad ingredients together with delicious flavor!
5. Toss and Combine:
Pour the dressing over your potato mixture while the potatoes are still warm. This will help them absorb all the tasty flavors—gently toss everything together to combine.
6. Add the Eggs:
Carefully fold in the quartered hard-boiled eggs. Be gentle to prevent the eggs from breaking apart. You want those beautiful pieces visible in your salad!
7. Season to Taste:
Taste your salad and adjust the seasoning by adding more salt and pepper if you think it needs it. This helps ensure every bite is packed with flavor.
8. Rest and Serve:
Let the salad rest at room temperature for about 30 minutes. This will allow the flavors to mingle. If you prefer it chilled, you can also refrigerate it for up to an hour before serving.
9. Garnish and Enjoy:
When you’re ready to serve, garnish your salad with additional parsley for a fresh touch. Enjoy this bright, herby, and hearty Italian Easter Potato Salad as a festive side or even a light meal!
Can I Use Other Types of Potatoes?
Absolutely! If you can’t find baby red and yellow potatoes, small Yukon Gold or fingerling potatoes are great alternatives that will still give you a lovely texture and flavor.
How Should I Store Leftovers?
Store any leftover potato salad in an airtight container in the fridge for up to 3 days. To keep the flavors fresh, it’s best to re-toss the salad before serving again.
Can I Prepare This Salad in Advance?
Yes! You can make the salad a few hours in advance. Just be sure to let it sit at room temperature for about 30 minutes before serving, or chill it for up to an hour for a refreshing touch.
What Can I Substitute for Hard-Boiled Eggs?
If you’re looking to make this dish vegan or just want to skip the eggs, diced avocado can be a delicious alternative. You can also omit the eggs entirely without losing the essence of the salad.
