This potato salad is delicious and easy to prepare side dish for any Summer mayo needed!

Catherine Cappiello Pappas added this recipe


  • 3 lbs. potatoes
  • 2 vine ripe tomatoes – blanched
  • 2 cloves garlic – chopped
  • ¼ cup Parmesan cheese – grated
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ¼ tsp. red pepper flakes
  • 3 tbsp olive oil


Step 1

Boil the potatoes until fork tender; drain and cut the potatoes into quarters. Add the garlic while the potatoes are still warm.

Step 2

In a small sauce pot quickly blanch the tomatoes for a minute. Set the tomatoes aside to cool. When the tomatoes are cool gently remove the skin and dice the tomatoes.

Step 3

Add tomatoes to the potatoes and garlic.

Step 4

Add the basil, salt, red pepper flakes, black pepper and oregano.

Step 5

Combine the olive oil, lemon juice and Parmesan cheese in a small bowl and mix. Add this dressing to the potatoes and toss.

Step 6

Place in the refrigerator to cool before serving.

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