This Italian Easter Potato Salad is a bright and refreshing mix of tender potatoes, crisp veggies, and tangy dressing. It’s perfect for spring gatherings and adds color to your table!
Every bite feels like a hug from my Italian grandma! I love how easy it is to make: just boil, chop, and mix. It’s a simple side dish that everyone loves and keeps getting better overnight!
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold or red potatoes for their creamy texture. If you can’t find them, try baby potatoes or fingerlings instead. Avoid starchy potatoes like Russets, as they tend to fall apart.
Eggs: Hard-boiled eggs add creaminess. If you’re vegetarian, you can omit them or replace them with avocado for added richness and healthy fats.
Pancetta/Bacon: I love using crispy pancetta for its rich flavor, but you can swap in cooked turkey bacon or omit it entirely for a lighter version.
Herbs: Fresh basil and parsley brighten the dish. If you don’t have them, use dried herbs—just a pinch! Or try other fresh herbs like cilantro or chives for a twist.
Dressing: Extra virgin olive oil is key for depth. If needed, avocado oil or grapeseed oil can work here. For the vinegar, white wine vinegar can be a good alternative to red wine vinegar.
Why Is Cooking Potatoes Perfectly So Important?
Cooking potatoes properly is crucial as it affects the overall texture of the salad. You want them tender but still holding their shape. Here’s how to achieve that:
- Start with cold, salted water. This helps the potatoes cook evenly.
- Bring water to a boil and lower to a simmer. Cook until just tender, about 12-15 minutes.
- Check doneness by poking with a fork; they should be soft but firm. Drain and let them cool slightly before mixing with other ingredients.
How to Make Italian Easter Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds small Yukon Gold or red potatoes, quartered
- 4 hard-boiled eggs, peeled and halved
- 1 cup roasted red bell peppers, chopped
- 1/2 cup red onion, thinly sliced
- 4 ounces pancetta or bacon, diced and cooked until crispy
- 1/4 cup fresh basil, thinly sliced
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, to taste)
How Much Time Will You Need?
This Italian Easter Potato Salad takes about 30 minutes to prepare. You’ll need around 15 minutes for cooking the potatoes and bacon, plus a few extra minutes to mix everything together. It’s a quick and delicious dish perfect for your Easter celebration!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the quartered potatoes in a large pot and covering them with cold, salted water. Turn on the heat and bring to a boil. Cook the potatoes until they are tender but not falling apart—this should take about 12-15 minutes. Once done, drain the potatoes and set them aside to cool slightly.
2. Preparing the Pancetta or Bacon:
While the potatoes are cooking, take your diced pancetta or bacon and cook it in a skillet over medium heat until it’s crispy. Once it’s ready, use a slotted spoon to remove it from the skillet and let it drain on paper towels.
3. Mixing the Dressing:
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper. If you like a little heat, add red pepper flakes to taste.
4. Assembling the Salad:
In a large salad bowl, combine the warm potatoes, roasted red peppers, sliced red onion, crispy pancetta, and half of the fresh basil and parsley. This mixture brings together wonderful flavors and textures!
5. Adding the Dressing:
Drizzle the dressing over the salad and gently toss everything together, allowing the potatoes to soak up all those delicious flavors.
6. Topping with Eggs and Herbs:
Carefully place the halved hard-boiled eggs on top of your salad. Finish by sprinkling the remaining fresh basil and parsley over everything for a beautiful garnish.
7. Final Touches:
Taste the salad and adjust the seasoning with more salt, pepper, or red pepper flakes if you like. Make it your own!
8. Serving:
This dish is best served slightly warm or at room temperature. It’s perfect for sharing at your Easter gathering. Enjoy the flavors of spring with this delightful salad!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold or red potatoes are ideal for their creamy texture, you can use baby potatoes or fingerlings as substitutes. Just avoid starchy potatoes like Russets, as they may fall apart in the salad.
How Can I Store Leftover Potato Salad?
Store any leftover potato salad in an airtight container in the fridge for up to 3 days. Be sure to gently stir before serving again, as the flavors may concentrate in the dressing.
Can I Make This Salad Ahead of Time?
Yes, you can prepare the salad a day in advance. Just keep the dressing separate until you’re ready to serve to prevent the potatoes from getting mushy. Toss everything together shortly before serving for the best texture and flavor!
What If I Have Leftover Hard-Boiled Eggs?
No problem! Leftover hard-boiled eggs can be used in other dishes like egg salad, sandwiches, or even deviled eggs. Just ensure they are stored in the fridge and consumed within a week.
