Italian Potato Salad

Gaiam Staff by Gaiam Staff | August 6th, 2010 | 1 Comment
topic: Health & Wellness, Healthy Eating

This zesty potato salad from the Gaiam Café kitchen is perfect for a late summer picnic or BBQ. And, since it’s made without mayo, it’s healthy, too!

Serves 4 to 6


  • 3 pounds Yukon Gold potatoes, quartered
  • 1 medium red onion, finely chopped
  • 3 celery stalks, finely chopped
  • 2 red peppers, roasted in oven
  • 1/4 cup fresh basil, chopped (or 2 tsp dried)
  • 2 bunches scallion, chopped
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

In a large saucepan, cover the potatoes with cold water by at least an inch. Bring to a boil over medium-high heat. Reduce the heat to low, and simmer until the potatoes are just cooked through, about 12-14 minutes. Strain well in a colander and spread on a sheet pan to cool.

Add the onion, celery, red peppers, parsley, basil and scallion. In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper.

Pour the dressing over the potato mixture and gently toss. Serve immediately or keep cold in a refrigerator or ice-filled cooler, covered, for up to one day.

Last week’s recipe: Roasted Garlic White Bean Dip


  1. What a yummy recipe. Blessings and healthy salad dressings, Cory

    Cory Tyler | August 10th, 2010 | Comment Permalink

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