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 crowdpleaser that holds up perfectly - even at room temp!
1lemonzested and juicedabout 1 teaspoon lemon zest and 2 tablespoons lemon juice
2clovesgarlicminced
½teaspoonground pepper
2tablespoonchopped fresh parsley
1tablespoonchopped 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.