You won’t miss the mayo once you try this classic Italian Potato Salad. Intensely flavored with a bright vinaigrette and fresh herbs, this picnic-perfect no-mayo potato salad is vegan, gluten free, and dairy free, so it’s a safe bet (literally!) for all your summer gatherings!
Jump to:
I know for some people it’s not really a cookout unless you’re serving that sweet, sharp, creamy, garishly yellow potato salad that comes in a tub, but I need you to hear me out on why changing up your summer side dishes is a guaranteed win. (And it’s not like I’m going to suggest you do something criminal like add raisins.)
Mayo-laden summer side salads are a really personal thing. Like, that’s family business. You really have to trust that someone knows what they’re doing when they’re working with mayonnaise. Which is why – especially if I’m sharing with outsiders – a no-mayo vinegar potato salad is always the way to go. Completely inoffensive and downright delicious.
You might immediately call to mind German potato salad with bacon and that mustardy vinaigrette, but we Italians (at least the American kind) have our own mouthwatering version of a vinegary potato salad. We just swap the mustard for red wine (we swap everything for red wine, don’t we?) and the bacon for an insane amount of fresh, green herbs. It’s deceptively light and bright, considering the base is super starchy potatoes.
This Italian potato salad will get you no side eyes or second glances at your own table, much less anyone else’s. It’s a simple, classic summer potato salad that’s super easy to make – and make ahead. The longer those baby potatoes marinate, the better it tastes, baby!
That being said, properly cooking your spuds makes all the difference, so even if you think you know best, use the tips below to get your ‘tater texture to a 10/10.
How to Boil Potatoes for Potato Salad
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 really well, and have the perfect consistency for a potato salad that keeps at room temperature.
✔️ 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 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. Start by placing the potatoes into a large pot – a 6-quart cooking vessel so they have plenty of room to move around and cook evenly. Then, cover them with cold water. Bring the water to a boil over high heat. Once the water comes to a boil, cook for an additional 8 minutes, just until the potatoes are cooked through. You should be able to pierce a piece of potato with the tip of a knife.
Pro-tip: 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. When you start cooking boiled potatoes in cold water, they heat up right along with the water, resulting in evenly cooked, perfectly tender potatoes throughout.
✔️ Dry the potatoes. Drain 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.) The heat will evaporate any residual water that’s clinging on, and your perfectly drained and dried potatoes will absorb the vinaigrette like a boss.
How to Make Italian Potato Salad
Italian Potato Salad with fresh herbs and red wine vinaigrette is a no-mayo mainstay in the summertime. Make it ahead of time and let it marinate. This easy, flavorful salad is a total crowd pleaser that holds up perfectly – even at room temp!
- Dice potatoes into quarters – they should be bite-sized.
- Place the potatoes in a large pot, then cover with cold water. Bring the water to a boil, season with salt, then reduce the heat to medium-high and boil 8-10 minutes, until tender.
- Drain the potatoes, then return to the hot pot; toss to help any residual drops of water evaporate.
- Make the vinaigrette – whisk the olive oil, red wine vinegar, lemon juice, lemon zest, garlic, pepper, fresh parsley, and fresh chives until well combined.
- Pour the vinaigrette over the potatoes, then toss to combine. Taste for seasoning and adjust the salt and pepper to taste.
- Marinate at room temperature for at least 1 hour, adding more fresh herbs for brightness if desired. Enjoy!
Chef’s Tips!
- 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.
- Potatoes need a lot of salt! 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 one tablespoon per 1.5 pounds of potatoes.
- Dress the potatoes while they’re still warm! Warm potatoes will absorb the flavors better.
- Marinate at least 1 hour, longer if time permits. The longer the salad sits, the better it tastes – this vinegar potato salad hits a sweet spot at the 12-hour mark.
Is Italian Potato Salad Healthy?
While healthy is relative, this is a mayo-free potato salad that instead uses olive oil, vinegar, and fresh herbs for seasoning, which definitely broadens its compliance and reduces the cholesterol and saturated fats.
While I can’t say whether or not Italian potato salad is healthy for YOU, I can say that it is vegan, gluten free, and dairy free.
Serving and Storing
Make-Ahead: 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 additional fresh herbs, then toss and serve.
Serving: this potato salad is best served room temperature. It’s a great option for outdoor picnics, potlucks, and parties because it’s dairy free, and won’t need to stay chilled to remain food safe.
Storing: store leftovers in a sealed container in the fridge for up to 4 days. While it’s very good cold, I like to set it out for 15 minutes or so to remove the chill.
Did you make this Italian potato salad? I’d love to know how it turned out! Leave a comment and a rating below.
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
Recipe
Classic Italian Potato Salad (No-Mayo!)
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
- ¼ c extra virgin olive oil
- 1.5 tbsp red wine vinegar
- 1 lemon zested and juiced, about 1 tsp lemon zest and 2 tablespoons lemon juice
- 2 cloves garlic, minced
- ½ tsp ground pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh 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 the kosher salt, then reduce the 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 extra virgin olive oil, red wine vinegar, lemon juice, lemon zest, garlic, parsley, and chives in a small bowl or 1-cup measuring cup. Whisk until the dressing is 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, then 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, and enjoy!
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
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
My wife made this, and it was beyond delicious!
Moneta Taylor
I have been dying to try to make this potato salad every since I had it at Zoe’s Kitchen. This receipe did not disappoint! Tasted like restaurant quality food!
elaine
there is no dairy in mayonnaise
Nikki Krakauer “JustTabandMe”
This is German potato salad with an Italian twist! Noni came as an adult to America from Naples, Italy in 1930. I’m almost 80! Believe me, I know Italian vs. German! Retired Dietitian and chef.
Ro Corsino
I’m from an Italian born family too, but we put fresh mint & basil, garlic, salt & pepper along with the vinegar & oil ‼️ What’s better than that❗️
Kaye
Love this recipe. I tweak it a little with half the lemon and a little sugar if too tart.
Danielle
So happy to hear this feedback, thanks for sharing Kaye!
Monica A Hughes
I have been making this potato salad for decades. I add coarsely chopped red onion, sliced frozen/thawed green beans and parsley. Our family has been using the same recipe for generations. It is good to see that others are enjoying this. Try the additions. You’ll love it even more!
Linda M Etzel
I have made this twice for family get togethers and everyone really loved it. it is totally tasty and the addition of the lemon juice and lemon peel makes it stand out.
Lilly Petkovic
I made this recipe Exactly as it stated, and it was FANTASTIC. The very few ingredients were delightful. I have made it, and brought to pot lucks with everyone asking for the recipe. A healthy potato salad with just a few simple ingredients, and so easy to make. I haven’t bought store bought in over a year. My entire family loves it!!! Make it you won’t be disappointed.
Susan Spring
I’ve made a similar version for years but found this and tried cutting the potatoes first then boiling only 6 minutes. I’ll never make it any other way! My dressing is similar but calls for tarragon vinegar which is hard to find. I used white wine vinegar with fresh Tarragon, parsley and chopped green onions.