Italian nutritionists champion healthy summer salads

Nutritionists, led by Domenicantonio Galatà, president of the Associazione Italiana Nutrizionisti in Cucina, advise that potato salad can be turned into a balanced summer dish. They recommend soaking potatoes in water and vinegar to lower solanine, using a two‑step cooking method, and adding fresh ingredients. Three recipes are presented, including a version with arugula and salmon, and the experts stress that “L'insalata di patate è di base una ricetta adatta a tutti, in cui convivono equilibrio e gusto in perfetta armonia.”

A complementary collection offers five tuna‑based salads—combining tuna with tomatoes, boiled potatoes, cannellini beans, rice, or Mediterranean vegetables and feta. The recipes focus on quick preparation, fresh produce, and olive‑oil dressing to provide light, nutritious meals suitable for hot weather.