Authentic Italian Potato Salad Recipe – No Mayo, Just Flavor!
There’s something truly special about family recipes, passed down through generations and bringing back fond memories with every bite. My Nonnie’s Italian Potato Salad is one of those cherished dishes. Unlike the typical mayo-based potato salads, this one boasts the bold and fresh flavors of extra virgin olive oil, white wine vinegar, and fresh parsley. It’s the perfect side dish for any gathering, especially during the holidays.
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The Best Italian Potato Salad Recipes
When it comes to potato salad, the Italian version stands out for its simplicity and vibrant taste. This recipe highlights the natural flavors of the ingredients without overpowering them with heavy dressings. If you’re looking for a refreshing and zesty alternative to the usual potato salads, you’ve found it.
Notes on Ingredients
For the best results, use high-quality extra virgin olive oil and fresh parsley. The white wine vinegar adds a nice tang, but red wine vinegar can be substituted if preferred. Be sure to cook the potatoes until they are tender but still firm to maintain a good texture. Here’s a breakdown of the key ingredients:
- Potatoes: The base of the salad, peeled and chopped for even cooking.
- Garlic: Adds a subtle yet aromatic flavor.
- Extra Virgin Olive Oil: Provides a rich, smooth texture.
- White Wine Vinegar: Offers a tangy contrast to the olive oil.
- Fresh Parsley: Adds a fresh, herbaceous note.
How to Make Italian Potato Salad
- Boil the Potatoes: Start by bringing a large pot of salted water to a boil. Add the peeled and chopped potatoes and cook for about 15 minutes, until they are tender but still firm. Drain and let them cool.
- Prepare the Dressing: In a large bowl, mix together the minced garlic, extra virgin olive oil, white wine vinegar, and chopped fresh parsley.
- Combine and Toss: Add the cooled potatoes to the bowl with the dressing. Toss them gently to ensure they are evenly coated with the mixture.
- Chill Overnight: Cover the bowl and refrigerate the potato salad overnight. This allows the flavors to meld together beautifully.
How to Serve Italian Potato Salad
This Italian Potato Salad is best served chilled, making it a great make-ahead dish. It’s perfect as a side dish for barbecues, picnics, or family dinners. Pair it with grilled meats, roasted chicken, or even as part of a larger antipasto spread. Garnish with a bit more fresh parsley for a pop of color and freshness before serving.
How to Store Italian Potato Salad
Store any leftover potato salad in an airtight container in the refrigerator. It will keep well for up to 3 days. Be sure to give it a good stir before serving again to redistribute the dressing.
Nutrition Informatio
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 316.72 kcal | 16% |
| Total Fat | 19.19 g | 27% |
| Carbs | 33.15 g | 13% |
| Sugars | 1.63 g | 2% |
| Protein | 3.95 g | 8% |
| Sodium | 13.16 mg | 1% |
| Fiber | 4.02 g | 14% |
| Saturated Fat | 2.68 g | 13% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 13.87 g | – |
| Polyunsaturated Fat | 2.08 g | – |
| Cholesterol | 0 mg | 0% |
| Calcium | 27.69 mg | 3% |
| Potassium | 812.03 mg | 23% |
| Iron | 1.8 mg | 13% |
| Zinc | 0.6 mg | 6% |
| Phosphorus | 109.19 mg | 16% |
| Vitamin A | 64.32 mcg | 8% |
| Vitamin C | 40.36 mg | 50% |
| Thiamin (B1) | 0.15 mg | 14% |
| Riboflavin (B2) | 0.06 mg | 4% |
| Niacin (B3) | 2.02 mg | 13% |
| Vitamin B6 | 0.57 mg | 41% |
| Folic Acid (B9) | 31.84 mcg | 16% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
| Magnesium | 44.52 mg | 12% |
| Vitamin E | 2.76 mg | 23% |
| Vitamin K | 56.19 mcg | 75% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Italian Potato Salad
Can I use a different type of vinegar?
Yes, red wine vinegar works well as a substitute for white wine vinegar in this recipe.
How long can I store the potato salad?
It can be stored in the refrigerator for up to 3 days in an airtight container.
Can I add other ingredients to the salad?
While this recipe is delicious as is, feel free to add ingredients like capers, olives, or finely chopped red onions for extra flavor.
Is this recipe suitable for vegans?
Absolutely! This Italian Potato Salad is entirely plant-based, making it a great option for vegans.
The Best Italian Potato Salad Recipes
Ingredients
- 5 large potatoes peeled and chopped
- 2 cloves garlic minced
- ⅔ cup extra virgin olive oil
- ½ cup white wine vinegar
- ⅓ cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
- Cover and refrigerate overnight.
Enjoy making and sharing this delightful Italian Potato Salad, a true testament to the timelessness of family recipes. Buon appetito!
