Tuscan Potato Salad
EDIT- cover-6637.jpg

Tuscan Potato Salad is not your average picnic side. The punchy combination of rosemary, roasted red pepper, and Parmesan makes Tuscan Potato Salad a robust and lively dish.  This is one of our most requested recipes, particularly for those looking for a healthy and flavorful alternative to mayonnaise-based potato salads. Honestly, we like this potato salad so much that it often serves as a summer dinner all on its own.  One thing we have learned in Rebecca's relentless potato obsession, is that a a great potato salad is nothing without outstanding spuds. This salad is built on a foundation of creamy new potatoes and fragrant basil, both of which came in our weekly CSA (farm box) from Penn's Corner Farm Alliance. This recipe is adapted from Cooks Country. If you're in a potato salad mood, check out our Herb Potato Salad for another winner dish.


Yield: Serves 6-8 as a side


   Potato salad

  • 2 pounds new potatoes, scrubbed, left whole
  • 1/2 medium red onion, cut into thin slices
  • 3 tablespoons fresh basil leaves, thinly sliced
  • 2 roasted red peppers, drained from jar and cut into thin strips
  • 1/2 cup Parmesan cheese, coarsely shredded

   Garlic Vinaigrette:

  • 4 garlic cloves, crushed
  • 4 tablespoons red wine vinegar
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

   Dijon Vinaigrette:

  • 2 teaspoons Dijon mustard
  • 4 tablespoons red wine vinegar
  • 1/4 cup olive oil


  1. Fill a large pot with cold water, add a large pinch of salt and potatoes. Make sure the water is covering the potatoes. Bring to a boil over high heat. Once boiling, reduce to a simmer and cook until done (about 10-15 minutes). The easiest way is to test for doneness is to taste the potatoes (they should smooth and creamy, without a crunchy texture or harsh raw flavor).
  2. While the potatoes are cooking, whisk together garlic vinaigrette ingredients (garlic, vinegar, rosemary, salt and pepper). Add the red onion strips to the vinaigrette, allowing them to marinate while you prepare the rest of the dish. This will help to reduce the sharp raw onion flavor.
  3. When the potatoes are done cooking, drain the hot water. As soon as the potatoes are cool enough to handle, cut them into large thick slices.
  4. Put the cut potatoes in a large bowl and pour the garlic vinaigrette with red onions over the warm potatoes.
  5. Mix together Dijon Vinaigrette (mustard, vinegar, oil) ingredients in a separate bowl. 
  6. Once potato mixture is cooled (15 minutes), add the red peppers and Dijon vinaigrette to the potatoes and mix gently.
  7. Immediately prior to serving, add the Parmesan and basil to the potato salad, mix briefly and serve.  Salad ingredients (with the exception of basil) will keep for up to 2 days in the refrigerator, bring to room temperature prior to serving.