For an impressive make-ahead side dish with minimal effort, turn to classic Italian Potato Salad. It’s intensively flavored with a lemony red wine vinaigrette and fresh herbs, and very easy to make. Since it’s naturally paleo, vegan, gluten free, and dairy free, it’s sure to please a crowd for all your summering gatherings – even one with picky eaters.
Classics are classics for a reason and today’s recipe is no exception to that rule – in fact, it’s probably the definition of it. Classic Italian potato salad is made with buttery potatoes and seasoned simply with vinaigrette and fresh herbs.
This recipe is a classic for a reason – it’s packed with intense flavor, pairs well with just about anything, and is insanely easy to make. The hardest part is making sure you boil the potatoes just right (but don’t worry, we’ll cover that below).
This recipe only takes 30 or so minutes, and it’s perfectly happy at room temperature. We all know what that translates to – the ultimate healthy side dish recipe for every imaginable picnic, potluck, or party! And since it’s gluten free, dairy free, vegan, paleo, and and even Whole30 compliant, you should have zero complaints from picky eaters. None. Nada. Zippo. Can we win any harder at this feeding a crowd game? I think not.
What is Italian potato salad?
This is a no mayo potato salad, tossed instead with vinaigrette and fresh herbs. It’s tangy, punchy, and the perfect side dish for cookouts and BBQs. I love offering it at parties and picnics – because it’s mayo free (no dairy!) it lasts much longer than mayo-based salads in the summer heat.
What makes Italian potato salad so dang good?
- sweet and tender, perfectly boiled new potatoes
- all of the lemon – juice and zest
- peppery, fruity extra virgin olive oil
- pungent red wine vinegar
- bright, earthy parsley and chives
- lots and lots of salt and pepper
- fairy dust – AKA a healthy dose of fresh garlic
How to boil perfect potatoes
The key to perfect potato salad every single time is boiling perfect potatoes. Luckily for all of us, it isn’t rocket science – but it does involve a little food science 😉 Done right, boiled potatoes are creamy, tender, and evenly cooked throughout. They soak up dressing well, and have the perfect consistency for a room temperature salad.
- Select your potatoes. I like to use baby new potatoes (or baby yukon golds when I can find them). Both varietals are sweet and tender, and the skin is delicate and packed with tons of flavor.
- Slice the potatoes into bite-sized pieces. I like to cut them into “fat” quarters for the perfect bite. Do so by slicing the potato in half lengthwise, then slicing in half again, but this time widthwise. Perfectly little chubby potato quarters. So cute.
- Boil the potatoes. Place the potatoes into a large pot – a 6-quart cooking vessel so they have plenty of room to move around and cook evenly. Cover them with cold water, and then bring the water to a boil over high heat. Once the water comes to a boil, cook for an additional 8-ish minutes, just until the potatoes are cooked through. You should be able to pierce a piece of potato with the tip of a knife.
- Dry the potatoes. Strain the potatoes, then place them back into the hot pot so that any residual water evaporates. (This also makes for an easy one-bowl clean up situation).
Tips for perfectly boiled potatoes
- Never drop raw potatoes into boiling water, because physics. Yes, that pesky little P-word. Potatoes are a dense root vegetable and dropping them into hot water will cause them to cook unevenly – the outsides will be done before the insides even have a chance. Or worse, once the insides are done, the outsides will be a soggy mess. Sad, sad potatoes. When you start boiled potatoes in cold water, they will heat up right along with the water, resulting in evenly cooked, perfectly tender potatoes throughout.
- Salt the water liberally. It should taste like the ocean, like pasta water. This will season the potatoes from the inside out for maximum flavor. Add salt once the water comes to a boil and use at least a tablespoon per 2 pounds of potatoes.
- After you strain the potatoes from the cooking water, toss them back into the hot pot. The heat will evaporate any residual water that’s clinging on, and perfectly drained and dried potatoes will absorb the vinaigrette like a boss.
How to make this no mayo italian potato salad
Italian potato salad is very easy to make, and just as impressive. Aside from nailing the potato texture for the most delectable bites possible, the best tip I can share it this – let it marinate. An hour should do it right, but give it half a day if you have the time.
- While the potatoes are cooking, make the red wine vinaigrette, which replaces the typical mayonnaise based dressing and gives Italian potato salad it’s distinctive flavor. It’s punchy, peppery, and aromatic with a 1-2 acidic punch from both lemon juice and red wine vinegar. SO GOOD.
- Combine minced garlic, lemon zest, and lemon juice, then add red wine vinegar and good quality extra virgin olive oil. Whisk until the vinaigrette is completely emulsified.
- Pour the vinaigrette over the warm potatoes, then add minced fresh parsley and chives, as well as a few rounds of cracked black pepper.
- Give it a good toss, then tasted for seasoning – adjust with salt and pepper if needed, or add more fresh herbs for a brighter finish.
- Cover the pot with a towel or plastic warp and marinate at room temperature for at least an hour, and up to three or four if you have the time. The longer it marinates, the better it’ll be. Promise.
Tips for the very best Italian Potato Salad
- Use new (baby) potatoes with waxy skins for best flavor, such as red, yukon gold, or fingerling potatoes.
- Cut the potatoes into bite sized pieces.
- Start the potatoes in cold water so they cook evenly from the inside out.
- Potatoes need a lot of salt! Season the water with 1 tablespoon kosher salt per two pound of potatoes.
- Marinate at least 1 hour, longer if time permits. The longer the salad sits, the better it tastes.
- To make in advance, combine the boiled potatoes with the vinaigrette, allow to marinate 1 hour, then cover and chill. The next day, bring the salad back to room temperature by placing on the counter for several hours. Add the fresh herbs, then toss and serve.
More salad recipes for picnics, potlucks, and parties
- Grilled Zucchini Salad with Corn and White Beans
- Mediterranean Chickpea Salad
- Broccoli and Cauliflower Salad with Sunbutter Sauce
- No Mayo Potato Salad with Basil Vinaigrette
- Grilled Corn Salad with Peppers and Basil
Did you make this this Italian potato salad? I’d love to know how it turned out! Leave a comment and a rating below 
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Classic Italian Potato Salad
Print Recipe Rate This Recipe Pin RecipeRecommended Equipment
- 6-quart pot
Ingredients
- 24 oz baby red new potatoes, quartered
- 1 tbsp kosher salt, plus more to taste
- 1.5 tbsp red wine vinegar
- 1 lemon juiced and zested
- 2 cloves garlic, minced
- 1/4 c extra virgin olive oil
- 1/2 tsp cracked black pepper, plus more to taste
- 1 tbsp chopped parsley
- 1 tsp chopped chives
Instructions
- Dice potatoes into "fat" quarters. Slice each potato in half lengthwise, then each half widthwise.
- Place potatoes into a large 6-quart pot (they need room to move). Add enough cold water to cover the potatoes by about two inches.
- Place the pot over high heat and bring the water to a boil. Add 1 tbsp kosher salt, then reduce heat to medium-high. Boil until the potatoes are tender and can be easily pierced with the tip of a knife, 8-10 minutes.
- While the potatoes are cooking, make the vinaigrette. Combine the red wine vinegar, lemon juice, lemon zest, and minced garlic in a small bowl. Drizzle in the olive oil and whisk until emulsified.
- Drain the potatoes, shake to release as much water as possible, then place the potatoes back into the hot pot. The heat from the pot will help any residual water dissolve.
- Pour the vinaigrette over the potatoes. Add the pepper, parsley, and chives, and toss to coat. Taste for seasoning and add additional salt or pepper as needed. Marinate at room temperature for at least 1 hour, and up to 4. Serve at room temperature. Leftovers can be stored in the fridge for up to 5 days. Bring to room temperature before serving, or reheat a small portion in the microwave for 30 seconds to remove the chill.
Notes
- Use new (baby) potatoes with waxy skins for best flavor, such as red, yukon gold, or fingerling potatoes.
- Start the potatoes in cold water so they cook evenly from the inside out.
- Season the water liberally with salt - if scaling up, use at least 1 tablespoon kosher salt per two pound of potatoes.
- Marinate at least 1 hour, longer if time permits. The longer the salad sits, the better it tastes.
- To make in advance, combine the boiled potatoes with the vinaigrette, allow to marinate 1 hour, then cover and chill. The next day, bring the salad back to room temperature by placing on the counter for several hours. Add the fresh herbs, then toss and serve.
Kym says
This is hands down the BEST potato salad on the web! This summer there will surely be a lack of red potatoes at my local farmers market! =) Thank you so much!
Jeff says
My wife made this, and it was beyond delicious!
elaine says
there is no dairy in mayonnaise