Potato Salad with Italian Dressing Recipe

Name: Potato Salad with Italian Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water cold; 2 teaspoons cornstarch; ⅓ cup red wine vinegar; 1 teaspoon tomato paste; 1 large garlic cloves peeled, pressed; 1 tablespoon whole-grain mustard; 1/2 teaspoon basil crushed; 1/2 teaspoon oregano crushed; 1 pinch cayenne pepper; 1/4 teaspoon salt; 1 x black pepper freshly ground; 1 tablespoon olive oil; 2 pounds red skinned potatoes; 1 medium shallots peeled, minced; 1/2 pound green beans trimmed and cut into halves if long; 1/2 cup kalamata olives halved and pitted; 3 each italian plum (roma) tomatoes seeded and cut into slivers; 8 each basil slivered

Servings: persons

1 cup water cold
2 teaspoons cornstarch
⅓ cup red wine vinegar
1 teaspoon tomato paste
1 large garlic cloves peeled, pressed
1 tablespoon whole-grain mustard
1/2 teaspoon basil crushed
1/2 teaspoon oregano crushed
1 pinch cayenne pepper
1/4 teaspoon salt
1 x black pepper freshly ground
1 tablespoon olive oil
2 pounds red skinned potatoes
1 medium shallots peeled, minced
1/2 pound green beans trimmed and cut into halves if long
1/2 cup kalamata olives halved and pitted
3 each italian plum (roma) tomatoes seeded and cut into slivers
8 each basil slivered

1
TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water with the cornstarch to dissolve.
2
Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil.
3
Continue boiling until slightly thickened.
4
Remove from the heat and whisk in the garlic, mustard, basil, oregano, cayenne, salt, pepper and olive oil.
5
Refrigerate at least 1 hour.
6
TO PREPARE THE SALAD: Scrub the potatoes but do not peel.
7
Cut in halves.
8
Place in a steamer basket and steam over boiling water until tender, about 20 to 25 minutes.
9
Drain and tranfer to a bowl.
10
Add 4 tablespoons of the dressing and the shallot.
11
Refrigerate 1 to several hours.
12
Bring a small pan of water to the boil, add the beans and time about 5 minutes, or until tender.
13
Drain and plunge into ice water to stop the cooking.
14
Pat dry and add to the potatoes.
15
Stir in the olives, tomatoes and basil leaves.
16
Add enough dressing to coat the salad.
17
If making the salad ahead, refrigerate; remove from refrigeration about 1 hour before serving.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup water cold, 2 teaspoons cornstarch, ⅓ cup red wine vinegar, 1 teaspoon tomato paste, and more.

Yes, Potato Salad with Italian Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Salad with Italian Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions