• Home
  • About Paola
    • About Paola
    • Testimonials
    • Media Pack
  • Free Guide
  • Cook With Me
    • Wellness corporate online cooking class
    • The Tiny Italian Confidence Cooking Course
    • The Tiny Italian Saucy Society Cooking Membership
    • FREE Tiny Italian Kickstart Cooking Club
    • Gift vouchers
  • Saucy Society
  • Saucy Tips & Recipes
    • Recipes
      • Pasta, Gnocchi & Polenta
      • Risotto & Rice Dishes
      • Carne (Meat Dishes)
      • Fish & Seafood
      • Vegetarian
      • Soup & Stews
      • Pies and Tarts
      • Pulses
      • Salads and Side dishes
      • Frittatas & all things eggs
      • Dolci (Sweet things)
    • Saucy Tips
      • TTI Tips and Top 5’s
      • Places to eat
        • UK
        • London
        • Abroad
        • Italy
        • Travel
      • My fave cook books
  • Contact

The Tiny Italian

Recipes / Salads and Side Dishes / Vegetarian

Nonna Gina’s Summer Italian Potato Salad

Nonna’s Summer Potato salad is one of those dishes that I remember my Nonna tossing together many a time during the summer in Italy and I just love it. It’s a dish that we have continued to make here in the UK to keep her spirit alive, plus it’s utterly delicious.

So, when Filippo Berio asked for a summer recipe, I knew that this would perfectly fit with their brief and some.  An inexpensive simple recipe that makes it accessible to many and perfect for bbq, picnics and generally any type of garden party. The ingredients simply emphasise the best of Mediterranean including sweet peppers, juicy tomatoes and salty olive. Bring a little of my Nonna Gina’s cooking into your life.

italian potato salad

Ingredients (serves 4) 

750g Baby salad potatoes

2 peppers (1 red, 1 yellow)

1 red onion

300g cherry tomatoes or pomodorini

2 celery stalks and celery leaves

8 basil leaves

100ml Filippo Berio extra virgin olive oil

Sea salt

Black pepper

[embedyt] https://www.youtube.com/watch?v=FoFOVO-BMxI[/embedyt]

  • First, place your whole potatoes into a large pan filled with cold water and season with salt. Bring to the boil and then cover with a lid. Simmer and cook for 20 minutes.
  • In the meantime, prep your peppers. Remove the top and the core and cut into quarters. Place them flat onto a baking tray, skin side up. Place under a hot grill until the skin has blackened and blistered. This should take about 8-10 minutes. Remove from under the grill and place in a bowl. Cover with clingfilm and set to one side, while you prep the rest of your ingredients.
  • Slice the onion in half and slice thinly into half-moons.
  • Slice the celery thinly
  • Halve/quarter the tomatoes.
  • Remove the clingfilm from the top of the bowl with the peppers. Peel off the skin and slice the peppers thinly, 1cm thick.
  • When the potatoes have finished cooking, drain and place in a large colander. Let them cool down for about 10-15 minutes. Then, pierce the potato skin with a knife and peel. Then slice the potatoes 1cm thick.
  • Place all prepped ingredients into a large salad bowl. Tear and add the basil and celery leaves. Drizzle with Filippo Berio extra virgin olive oil and season with salt and pepper. Then carefully mix all the ingredients together.
TAGS:OlivesPotatoeTomato
Share
The Tiny Italian

Ciao, I’m Paola, I'm a self care cookery teacher and Italian food expert cook and teacher. I'm the founder of The Tiny Italian and the best online self care cookery school on the planet. I help busy people inject balance into their hectic lifestyle by transforming their cooking mindset. I open their eyes that cooking is a fun delicious form of self care rather than a dreaded chore.

Leave a Comment Cancel Comment

You May Also Like

3rd February 2020

Lentil mushroom ragu pasta

5th September 2022

A delicious mussel cannellini pasta x Garofalo pasta

27th July 2017

Cannellini bean tomato stew

Ciao, I’m Paola
Ciao, I’m Paola

Ciao, I’m Paola

Ciao, I’m Paola, I'm a self care cookery teacher and Italian food expert cook and teacher. I'm the founder of The Tiny Italian and the best online self care cookery school on the planet. I help busy people inject balance into their hectic lifestyle by transforming their cooking mindset. I open their eyes that cooking is a fun delicious form of self care rather than a dreaded chore.

Check your inbox or spam folder to confirm your email sign up. Email paola@thetinyitalian.com if you don't receive your confirmation.

Categories

  • Carne (Meat Dishes)
  • Cook Books
  • Cook with amore – Self care cooking show
  • Cooking experiences
  • Dolci (Sweet things)
  • Events
  • Fish & Seafood
  • Foodie Shops
  • Frittatas & all things eggs
  • Italian cooking masterclasses
  • Italy
  • London
  • Pasta, Gnocchi & Polenta
  • Pies and Tarts
  • Places to eat
  • Private cooking
  • Pulses
  • Recipes
  • Risotto & Rice Dishes
  • Salads and Side Dishes
  • Saucy Tips
  • Soup & Stews
  • Supper clubs
  • Travel
  • TTI Monthly Italian Food round up
  • TTI Reviews
  • TTI Top 5s
  • UK
  • Vegetarian

Recent Posts

  • #4 – Tips on how to create a relaxing fun kitchen environment

    7th June 2023
  • #3 – Food shopping: In-store vs. online. Which is better?

    25th May 2023
  • Panzanella.

    #2 – Comfort food? Is it good or bad for you?

    11th May 2023
…
  • Blog
  • Media Pack
  • Privacy Policy
  • Terms
wave-graphic-file

Copyright 2023 The Tiny Italian - Authentic Italian Cooking Experiences | Paola Maggiulli | All rights reserved Site Customised By sm web designs.