Italian Potato Salad Recipe -
Italian Potato Salad Recipe
  • READY IN ABOUT 14 hrs

Italian Potato Salad

Recipe by  

"My Nonnie used to make this potato salad for me whenever I was home for the holidays. It's a great alternative to mayo-based potato salads. Red wine vinegar works well, too."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    13 hrs 45 mins


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
  3. Cover and refrigerate overnight.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2004

this is agood recipe,especially in the summertime. I would only add a couple of things, though. I would use a little less vinegar, and bring it to room temp. before you serve it. Tasty!!!

Most Helpful Critical Review
Jul 11, 2005

Too much vinegar. Loved the garlic and added celery. If I make this again I will cut the vinegar way back.

May 14, 2008

I am not a fan of mayo so I have been making my potato salad this way for years. My nonna used to make it just like this too! The longer it 'marinades' the better though it's not completely necessary if you need it sooner.

Jun 01, 2010

I liked this recipe, but made some changes: 1) Left the skins on (healthier) 2) Added green onions 3) More garlic 4) More parsley 5) Cayenne (it makes almost everything better)

May 26, 2009

I make a version of this recipe as a hot potato dish...I thin slice, usually red skin, Yukon, or whatever you have on hand...put them in a micro safe bowl, twist of sea salt, chopped onion(we prefer sweet/or red), garlic...I like to use fresh basil, and/or oregano(if you don't have fresh at least rub the dry in your hands, it will make the flavor burst!)I think these herbs are more Italian, I lived there, "the early years"...the big finish, and EVOO!I cover the bowl with one of those vented made for covering thingies, I can't tell you for how long 'cause I don't know the wattage/quantity...common sense, let them "rest", take the top off, sprinkle with Parmesan cheese! They will not lack flavor, I'm making the cold/room temp. for a picnic in the mountains. tomorrow TMI...The potatoes are healthy...I make them for 2-4 in the micro. I boiled them for a crowd stove top...hint skins have most of the vitamins/potatoes off the charts with potassium...YUM

Aug 28, 2003

Wouldn't make again. Too strong of a vinegar taste!

Feb 27, 2014

I love this recipe, although I do add some sweet onion and red bell pepper and plenty of salt and pepper, and leave the skins on. Fresh herbs such as basil, oregano, or rosemary would be good too, but I wouldn't use dried for this recipe, they wouldn't do it justice! But it is also fine as -- sometimes less is more!

Jul 07, 2010

In addition to the parsley, I used tarragon and rosemary (1/3 cup total with each herb in equal proportions), which I think gave it more of the flavors I remember from studying abroad in Italy. Also, I disagree with those who say the vinegar was too strong. It is not supposed to taste like traditional cream based potato salads, so don't expect it to. The vinegar was just right for me, maybe even not enough. Perhaps those people used white vinegar instead of white wine vinegar? I chose white balsamic, and someday when I have more money, I will splurge and try it with a gourmet bottle of champagne vinegar.


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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 40.7 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 17 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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