"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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potatoes, peeled and chopped
extra virgin olive oil
white wine vinegar
chopped fresh parsley
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!!!
Too much vinegar. Loved the garlic and added celery. If I make this again I will cut the vinegar way back.
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.
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)
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
Wouldn't make again. Too strong of a vinegar taste!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Potato Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 170
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