Italian potato salad

    25 mins

    My Nonnie used to make this potato salad for me whenever I was at her place. It's a great alternative to mayonnaise-based potato salads but still really tasty. Red wine vinegar works well, too. Make this at least a couple of hours before you want it.

    46 people made this

    Serves: 6 

    • 5 large potatoes, peeled
    • 2 cloves garlic, minced
    • 2/3 cup (170ml) extra virgin olive oil
    • ½ cup (125ml) white wine vinegar
    • ½ small bunch chopped fresh parsley

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Make sure you don't overcook. Drain, cool and chop.
    2. In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
    3. Let sit at room temperature or in the fridge till ready to serve.

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    Reviews in English (49)


    this is agood recipe,especially in the summertime. I would only add a couple of things, though. I would use a little less vinegar, and bring it to room temp. before you serve it. Tasty!!!  -  23 Jun 2001  (Review from Allrecipes US | Canada)


    I am not a fan of mayo so I have been making my potato salad this way for years. My nonna used to make it just like this too! The longer it 'marinades' the better though it's not completely necessary if you need it sooner.  -  14 May 2008  (Review from Allrecipes US | Canada)


    Too much vinegar. Loved the garlic and added celery. If I make this again I will cut the vinegar way back.  -  11 Jul 2005  (Review from Allrecipes US | Canada)