Enjoy a healthier, more colorful potato salad by swapping the mayonnaise for vinegar and oil, and adding tasty, vibrant vegetables like Swiss chard. Perfect for the summer season!
Just in time
You might think this post is a few days late – just missing the Memorial Day weekend gatherings, but it’s only the beginning of the summer season. You’ll have all sorts of opportunities to make Italian potato salad with Swiss chard in the months ahead!
Growing up, no matter what holiday my Italian family was celebrating, there was always an Italian dish (or two – maybe even three or four) served. For example, we still always have a Thanksgiving lasagna! No holiday or gathering is complete without some type of pasta, soup or delightful Italian dessert.
Change it up a little
Potato salad is pretty much expected at any summer gathering, but my mom always made this version with an Italian spin. The oil and vinegar dressing makes a nice change from many of the standard potato salads, usually slathered in mayonnaise.
Add different vegetables or herbs to suit your tastes. I think green beans would be a nice addition, or maybe add lemon zest and use green onions instead of regular onions. You could also use spinach in place of Swiss chard – the list of options is long.
No matter what you’re celebrating this summer, whether a Sunday cookout or a holiday weekend party with a crowd, this is a great salad to serve.
Gluten-free, vegan and vegetarian
Recipe for Italian Potato Salad with Swiss Chard
- 4 large yellow potatoes
- 1 small bunch of Swiss chard
- 1/2 cup white onion, cut into 1/2-inch pieces
- 1-2 garlic cloves, chopped
- 3/8 cup white wine vinegar
- 3/8 cup light olive oil
- 1-1/2 teaspoon red pepper flakes
- 1 teaspoon sea salt, or to taste
- Wash and cut the potatoes (skin on) into 2-to-3-inch chunks. Add them to a large pot of boiling, salted water (enough to cover the potatoes) and cook until tender, but still firm.
- Drain the water and set the potatoes aside.
- Wash and tear the Swiss chard (including stem) into large pieces.
- Blanche the Swiss chard for about 3-4 minutes, then drain.
- In a large bowl, combine the potatoes, Swiss chard and onion. In a smaller bowl, mix together the garlic, vinegar and oil, and red pepper flakes. Pour the dressing over the potato mixture and gently toss. Add salt to taste.
- Refrigerate until chilled, and serve.