In a large pot, bring salted water to a boil. Add 1 ½ pounds of halved baby potatoes and cook until tender, about 15-20 minutes. Tip: Salting the water seasons the potatoes from the inside out. Check doneness with a fork; they should be easily pierced. In a large bowl, combine the cooked potatoes, 1 cup of halved cherry tomatoes, ½ cup of thinly sliced red onion, ½ cup of halved black olives, and ¼ cup of fresh basil leaves. Tip: Allow the potatoes to cool slightly before mixing to prevent the basil and other fresh ingredients from wilting. In a small bowl, whisk together ¼ cup of extra-virgin olive oil, 2 tablespoons of red wine vinegar, and salt and pepper to taste. Pour the dressing over the salad and toss gently to combine. Tip: Adjust the seasoning to your preference; a pinch of sugar can balance the acidity if needed. Tossing gently ensures the potatoes maintain their shape and the ingredients are evenly coated with the dressing. Garnish the salad with ¼ cup of chopped fresh parsley and ¼ cup of shaved Parmesan cheese. Serve at room temperature or chilled. Tip: Letting the salad sit for a bit allows the flavors to meld together beautifully. If making ahead, add the fresh herbs and cheese just before serving to maintain their vibrant taste and texture.
More Delicious Salads
Tex Mex Potato Salad German Potato Salad Classic Potato Salad Mediterranean Potato Salad Garlic Herb Red Potato Salad
