Pecorino Potato Salad with Lemon-Garlic Dressing
Try our modern Italian take on the picnic classic! Our flavorful potato salad features tender baby potatoes, red onion, castelvetrano olives, and capers tossed in a lemony, olive oil based dressing featuring your favorite Locatelli Pecorino Romano grated in the dressing AND shaved on top for maximum flavor.
Ingredients
Salad
- 1 ½ lb baby Yukon gold potatoes
- 1 small red onion thinly sliced
- ⅓ cup halved castelvetrano olives
- ¼ cup capers
- Arugula and baby tomatoes for serving
- ½ cup shaved Locatelli Pecorino Romano
- Fresh parsley and hot pepper flakes for garnish
Lemon-Garlic Dressing
- ¼ cup fresh lemon juice
- 1 tsp finely grated lemon zest
- 1 tsp minced garlic
- 1 tsp dijon mustard
- ½ cup olive oil
- ½ cup finely grated Locatelli Pecorino Romano Cheese
Instructions
- Scrub potatoes and place in a large pot. Cover by 2” with cold water and add 1 TB kosher salt. Bring water to a boil over high heat, reduce to medium, and cook potatoes for 12-14 minutes or until fork tender. Drain and let cool.
- While potatoes cook, in a large bowl, whisk together dressing ingredients until thick and completely combined.
- Slice potatoes in half and toss with onion, olives, and capers in the bowl with the dressing. Season to taste with salt and pepper. Place potato mixture on top of arugula and baby tomatoes, garnish with shaved Locatelli Pecorino Romano, fresh parsley, and hot pepper flakes.
- Enjoy!
