ITALIAN-STYLE POTATO SALAD RECIPE _ easy healthy mayo-free potato salad

The bad news, summer's coming to an end. The good news, I've got the perfect clean and delicious side salad for you to bring to those end of the summer barbecues. I'm Dani Spees, and for this Quick Byte, I'm showing you how to make an Italian-style potato salad that just so happens to be mayo-free. Now we're gonna start with our potatoes. I've got one and a half pounds of small yellow potatoes that I've quartered, because that's gonna help them cook up faster. And then to that, you're gonna add enough water to come about an inch or two above the potatoes, along with a nice fat pinch of kosher salt. Crank up your heat, let the whole thing come to a boil, then turn it down and allow it to simmer for about five or 10 minutes, or until the potatoes are just fork tender. Now you wanna be careful not to overcook the potatoes, because they're gonna get crumbly and start to fall apart, and we wanna have nice, hearty chunks of potato in our salad. Once your potatoes are ready, you just wanna drain them out, set them aside, and get started on the rest of the salad. I've got a nice big bowl, and to that I'm gonna add in one clove of chopped garlic, half of a minced red onion, one cup of canned artichoke hearts that I've chopped up into bite-size pieces, and you wanna make sure to get the artichoke hearts packed in water, not oil. This is gonna help keep the salad nice and light. A third of a cup of Kalamata olives, sliced, two tablespoons of rice wine vinegar, three tablespoons of extra virgin olive oil, and a handful of fresh chopped parsley. This is gonna give the salad a nice, bright, clean flavor. Then dump your potatoes right over the top, give it a fat pinch of kosher salt, some fresh black pepper, and then just give the whole thing a stir. Bring it together. Growing up, my dad was a big fan of the Italian potato salad, and he would always throw a blanched green bean or asparagus in the mix. Personally, I didn't wanna add the extra step to the recipe, but if you have the time, go for it, or if you just wanted to add an easy splash of color, try some diced up cherry tomatoes. Then you just wanna give it a taste, make sure that you've got all those seasonings right. Mm, you've got a really light, bright flavor, and the richness from those Kalamata olives, you will not even miss the mayo. Delish. For more simple and nutritious recipes, tips, and ideas, be sure to check out cleananddelicious.com. I'm Dani Spees, and I'll see you next time with another quick bite. Add another texture and a nice bright flavor, bright flavor, bright color to the salad. Yeah, you knew what I meant.