A tasty twist on a classic summer side dish! I’m a big fan of traditional potato salad so I’m excited to share this version I created in partnership withPure Flavor greenhouse grown vegetables. It’s packed with flavor, featuring their crunchy Poco Bites Cocktail Cucumbers, juicy Juno Bites Red Grape Tomatoes, tossed in a tangy homemade vinaigrette! These bite size veggies are also a favorite in our house for snacking and dipping.
This salad is super easy to prep and throw together quickly!
I love the variety of veggies paired with a dose of fresh basil…yum! Our favorite thing to pair it with lately is BBQ or Rotisserie Chicken. It’s a nice alternative to potato salads that have mayo, because it can be kept out at room temp for a longer period of time. Perfect for a Whole30 too, as it’s gluten and dairy free.
PrintItalian Potato Salad
A fresh twist on a classic summer side dish! Mayo free, gluten free, dairy free.
Ingredients
For the Vinaigrette:
- 3 garlic cloves (minced)
- 4 tbsp apple cider vinegar
- 1/2 c extra virgin olive oil
For the Salad:
- 3 large potatoes (russet, red, or yukon Or if using smaller baby potatoes, just make sure you have about 2 cups chopped.)
- 1 pint Juno Bites red grape tomatoes (halved)
- 1 bag Poco Bites cocktail cucumbers (sliced lengthwise then halved)
- 1 cup lightly steamed or blanched fresh green beans (ends trimmed, cut in half)
- 1/4 cup diced red onion (or more to suit your taste)
- 1/3 cup chopped fresh basil leaves
- 1/2 tsp salt (for salad)
- 1 tsp salt (for boiling potatoes)
- 1/2 tsp black pepper
Instructions
For the Vinaigrette:
- Combine all three ingredients in a mason jar (with lid) or measuring cup.
- Shake in the jar or whisk to combine.
- Set aside while you prepare the veggies, and then use to dress the salad
For the Salad:
- Chop potatoes into bite sized chunks.
- Add to a large pot and cover with water.
- Add 1 tsp salt and bring to a boil.
- Reduce heat to medium and continue to cook for 8-10 minutes.
- Once they’re fork tender, strain water and set aside to cool.
- Add the tomatoes, cucumbers, green beans, onion, and basil to a large salad bowl.
- Add the potatoes to the bowl and coat/lightly toss with the vinaigrette.
- Taste first, then add the 1/2 tsp salt and pepper if desired.
- Serve right away at room temp or chill for a few hours to allow flavors to intensify before serving.
- Enjoy!
I’m planning to make this delicious cold salad for 4th of July weekend! What are your favorite cookout sides?
Thanks for stopping by! Have a great day!
Photography: Kristen Massad