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READY IN ABOUT 14 hrs

Italian Potato Salad

Read Reviews (33)

"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." — Maria

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Types of Cooking Oil

Original recipe makes 8 servings Change Servings

5 large potatoes, peeled and chopped
2 cloves garlic, minced
2/3 cup extra virgin olive oil

1/2 cup white wine vinegar
1/3 cup chopped fresh parsley

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Directions

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.
In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
Cover and refrigerate overnight.

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PREP 10 mins
COOK 15 mins
READY IN 13 hrs 45 mins

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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!!!

—GRAM5

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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.

—TINLUB

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37 Ratings

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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.

—Linda

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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)

—SoSparkly

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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

—gr8cook4u

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Aug 28, 2003

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

—PEPPE

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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.

—evenstareleni

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Jul 17, 2012

Those of you who are complaining about too much vinegar (especially when you specify that you used 'white viengar') -- READ the RECIPE and recognize that it calls for white WINE vinegar, which is considerable different in sharpness from white vinegar (simply acetic acid). If you are unwilling to part with the extra few bucks for the correct ingredient then don't waste your time making or reviewing the recipe. Made with white WINE vinegar or red wine vinegar, or even cider vinegar, it will taste fine. If you are expecting a flavor similar to mayo based potato salad you should forgo this recipe and stick to the mayo potato salad. There's no comparison! 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!

—HYPATIA1219

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Nutrition

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.

Nutritional Information

Italian Potato Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 348
Calories from Fat: 170

% Daily Value *
Total Fat 18.9g 29 %
Saturated Fat 2.7g 13 %
Cholesterol 0mg 0 %
Sodium 17mg < 1 %
** Potassium 988mg 28 %
Total Carbohydrates 40.7g 13 %
Dietary Fiber 5.2g 21 %
Protein 4.8g 10 %
Sugars 1.8g
** Vitamin A 4 %
** Vitamin C 82 %
** Calcium 4 %
** Iron 21 %
** Thiamin 21 %
** Niacin 28 %
** Vitamin B6 43 %
** Magnesium 19 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.