No mayo Italian potato salad is an incredibly easy recipe to nail, provided you do a few things right. One, boil the potatoes perfectly - not too hard, not too soft, and keep the skins on for maximum flavor. And two? Let it marinate. An hour should do it right, but give it half a day if you have the time.
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.
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.