Way back in 2007 when I started this blog I posted an Italian potato salad, fast forward almost twelve years later ( still can’t believe it’s been that long!) and  I still continue to make it.

Italian potato salad is such a classic dish, it’s the perfect side so it’s great for parties, picnic’s and celebrations. There’s no mayo involved so no need to worry about anything spoiling as it sits out at your party.

The photo above is a crowd size amount that I made for a family cookout that I was having. Don’t get caught up on amounts and exact measurements when making this, it’s a simple process it’s all about visual balance and your taste preference as far as seasonings go.

I used those teeny red, white and blue potatoes, I like the different colors, but you can certainly use all red which is more a traditional Italian potato salad.

Since 2007 I’ve changed up my recipe a bit. I always use to boil my potatoes but now I roast them. Don’t get me wrong, boiling is fine but I much prefer the taste of a roasted potato, plus I don’t like the texture of a some what mushy potato, but again, that’s just my preference, but I would encourage you to try it this way by roasting the potatoes, plus I think the presentation looks much nicer.

1. The ingredients in my Italian potato salad are: Roasted potatoes, some sliced, some whole depending on how big they are, roasted at 425F until fork tender.

2. Steamed green beans, I prefer haricort verts, red onion rings, kalamata olives and sliced cherry tomatoes.

3. Place everything into a large bowl and season with salt and pepper, granulated garlic and oregano, taste as you go to your liking.

4. The dressing is: 3 parts olive oil, 1 part red wine vinegar, 1 t. dijon, 1 garlic clove, 1 t.oregano, salt and pepper and a squeeze of fresh lemon. Whisk it up, drizzle and toss. Place the salad onto a nice platter.

Next is my Red, White and Blue potato salad, perfect for the 4th of July! Again I used those teeny colored potatoes and when you cut them in half the vibrant color really shows through.

1.These are roasted as well in a 425F oven, drizzled with olive oil along with chunks of sweet red bell pepper, finished when fork tender.

Next up is this Grilled Sweet Potato Salad, If you never grilled sweet a potato you’re missing out. Cooking sweet potatoes this way gives them a crisp charred edge and a slight smokiness that contrasts well with the sweetness of the potatoes, it’s delicious and a nice change.

1. Preheat grill to medium. Peel sweet potatoes and slice into 1/2 inch thick rounds. Place on a grill that has been sprayed with olive oil spray.
2. Also on the grill add some colored mini peppers and a couple of ears of corn because these will all be added to the salad along with the sweet potatoes. Remove when tender and slightly charred.
3. When everything cools down, shuck the corn, slice the mini peppers and toss them into a large bowl with some chopped parsley, green onion and arugula.
4. Arrange everything onto a pretty platter and drizzle with the dressing.
5. Honey Mustard Vinaigrette: 1/2 cup olive oil, 2 T. apple cider vinegar, 2 T. Dijon, 1 T. honey, 1 garlic clove, whisk all together. Feel free to double or triple the recipe.  

All of these potato salads are a nice addition to your summer buffet table, they can sit out safely and they all taste delicious at room temperature, so enjoy!

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