Try this Tuscan Potato Salad recipe, or contribute your own.

Still searching for what to cook ?

Name: Tuscan Potato Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: not set
Ingredients: 2 tbsp pomegranate red wine vinegar; 7 tbsp Extra virgin olive oil; 2 cloves garlic peeled, finely minced; 1/4 tsp red pepper flakes crushed; 1/4 cup fresh parsley finely minced; 2 tbsp capers; 1 large green bell pepper roasted, peeled, thinly sliced; 1 large red bell pepper roasted, peeled, thinly sliced; 1 small red onion peeled, halved, thinly sliced; 4 ounces medium mushrooms sliced; 1 cup zucchini diced; 1 3/4 pounds small red potatoes with skin, quartered; 1/2 cup Coppa, or other hard salami diced

Find the most delicious recipes here

INGREDIENTS

2 tbsp pomegranate red wine vinegar
7 tbsp Extra virgin olive oil
2 cloves garlic ; peeled, finely minced
1/4 tsp red pepper flakes ; crushed
1/4 cup fresh parsley ; finely minced
2 tbsp capers
1 large green bell pepper ; roasted, peeled, thinly sliced
1 large red bell pepper ; roasted, peeled, thinly sliced
1 small red onion ; peeled, halved, thinly sliced
4 ounces medium mushrooms ; sliced
1 cup zucchini ; diced
1 3/4 pounds small red potatoes ; with skin, quartered
1/2 cup Coppa, or other hard salami ; diced

Servings

INSTRUCTIONS

Preparation

1. In a large serving bowl, combine the vinegar, oil, garlic and pepper flakes and whisk until well blended. Add the parsley, capers, bell peppers, onion, mushrooms and zucchini. Season highly with salt and pepper and set aside for 30 minutes at room temperature.

2. Bring salted water to a boil in a large pot, add the potatoes and cook until barely tender. Drain well and add the warm potatoes to the bowl with the giardiniera. Add the Coppa and toss gently. Let the salad cool to room temperature. Taste and correct the seasoning and serve, garnished with parsley leaves.

Remarks

*If you can’t find small red potatoes, quarter larger potatoes and then cut crosswise into 1/2-inch slices.

The marinated vegetables in step 1 are delicious on their own as part of an antipasti table. Reduce the oil by half and add 1/4 cup of pitted black oil-cured olives. Let marinate for about 1 hour and serve with crusty peasant bread.

NOTES

Alert editor

Tuscan Potato Salad

2 tbsp pomegranate red wine vinegar
7 tbsp Extra virgin olive oil
2 cloves garlic peeled, finely minced
1/4 tsp red pepper flakes crushed
1/4 cup fresh parsley finely minced
2 tbsp capers
1 large green bell pepper roasted, peeled, thinly sliced
1 large red bell pepper roasted, peeled, thinly sliced
1 small red onion peeled, halved, thinly sliced
4 ounces medium mushrooms sliced
1 cup zucchini diced
1 3/4 pounds small red potatoes with skin, quartered
1/2 cup Coppa, or other hard salami diced

Preparation
1. In a large serving bowl, combine the vinegar, oil, garlic and pepper flakes and whisk until well blended. Add the parsley, capers, bell peppers, onion, mushrooms and zucchini. Season highly with salt and pepper and set aside for 30 minutes at room temperature.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (296g)
Recipe Makes: 6 Servings

Calories: 201
Calories from Fat: 72 (36%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 104mg		4 %
Potassium 906.6mg		24 %
Total Carbohydrate 30.1g		9 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 25.7g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 201

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe