Classic Italian Potato Salad Recipe

Introduction

This Classic Italian Potato Salad is a bright and flavorful side dish that highlights tender baby red potatoes tossed in a zesty lemon and herb vinaigrette. It’s perfect for gatherings or a simple family meal, offering a fresh twist on traditional potato salad.

Ingredients

• 24 oz baby red new potatoes, quartered
• 1 tablespoon kosher salt, plus more to taste
• ¼ cup extra virgin olive oil
• 1.5 tablespoons red wine vinegar
• 1 lemon, zested and juiced (about 1 teaspoon zest and 2 tablespoons juice)
• 2 cloves garlic, minced
• ½ teaspoon ground pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives

Instructions

1. Step 1: Dice the potatoes into “fat” quarters by slicing each potato in half lengthwise, then each half widthwise.
2. Step 2: Place the potatoes into a large 6-quart pot and add cold water to cover by about two inches.
3. Step 3: Bring the water to a boil over high heat. Add kosher salt, reduce heat to medium-high, and boil until potatoes are tender, about 8-10 minutes.
4. Step 4: While potatoes cook, whisk together olive oil, red wine vinegar, lemon juice, lemon zest, garlic, parsley, and chives in a small bowl until emulsified.
5. Step 5: Drain the potatoes and shake off excess water. Return them to the hot pot to help evaporate any remaining moisture.
6. Step 6: Pour the vinaigrette over the potatoes and toss to combine. Adjust seasoning with salt and pepper as needed.
7. Step 7: Let the salad marinate at room temperature for at least 1 hour or up to 4 hours before serving.

Tips & Variations

• Use waxy new potatoes such as red, Yukon Gold, or fingerlings for the best texture and flavor.
• Starting potatoes in cold water ensures even cooking from inside out.
• Season the boiling water generously with salt — about 1 tablespoon per 2 pounds of potatoes.
• Prepare in advance by chilling after marinating, then bring back to room temperature before serving and add fresh herbs.

Storage

Store the potato salad covered in the refrigerator for up to 2 days. Before serving, bring it back to room temperature for best flavor by letting it sit on the counter for a couple of hours. Stir in fresh herbs again if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, but waxy potatoes like red, Yukon Gold, or fingerlings hold their shape best and provide a creamier texture ideal for this salad.

Is it okay to serve this salad cold?

This salad is best served at room temperature to fully enjoy the flavors. If chilled, let it warm up slightly before serving.

Classic Italian Potato Salad Recipe

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4.8 from 129 reviews

This Classic Italian Potato Salad features tender baby red potatoes tossed in a tangy vinaigrette made with extra virgin olive oil, red wine vinegar, lemon juice and zest, fresh herbs, and garlic. Perfectly boiled and marinated, this salad offers a refreshing and flavorful side dish with a traditional Italian twist, ideal for summer picnics or year-round meals served at room temperature.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 20 minutes (including marinating time)
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 24 oz baby red new potatoes, quartered
• 1 tablespoon kosher salt, plus more to taste

Vinaigrette

• ¼ cup extra virgin olive oil
• 1.5 tablespoon red wine vinegar
• 1 lemon zested and juiced (about 1 teaspoon lemon zest and 2 tablespoons lemon juice)
• 2 cloves garlic, minced
• ½ teaspoon ground pepper
• 2 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives

Instructions

1. Prep the Potatoes: Dice the baby red potatoes into fat quarters by slicing each potato in half lengthwise, then slicing each half widthwise.
2. Boil the Potatoes: Place the quartered potatoes into a large 6-quart pot, adding enough cold water to cover them by about two inches. Bring the water to a boil over high heat, add kosher salt, then reduce heat to medium-high and boil the potatoes until tender, about 8-10 minutes. They should be easily pierced with a knife tip.
3. Make the Vinaigrette: While potatoes are boiling, whisk together extra virgin olive oil, red wine vinegar, lemon juice and zest, minced garlic, chopped parsley, chopped chives, and ground pepper in a small bowl until the dressing is emulsified.
4. Drain and Dry Potatoes: Drain the cooked potatoes and shake them gently to release excess water. Return them to the hot pot to help any residual moisture dissolve using the pot’s remaining heat.
5. Toss with Vinaigrette: Pour the vinaigrette over the warm potatoes and gently toss to coat them evenly. Taste and adjust seasoning with additional salt or pepper if needed.
6. Marinate and Serve: Let the salad marinate at room temperature for at least 1 hour, and up to 4 hours, to develop flavors. Serve the potato salad at room temperature and enjoy.

Notes

• Use waxy new potatoes like red, Yukon gold, or fingerlings for the best texture and flavor.
• Start potatoes in cold water to ensure even cooking from the inside out.
• Season boiling water generously with kosher salt—a guideline is 1 tablespoon salt per 2 pounds of potatoes.
• For best flavor, marinate the salad at least 1 hour; longer marinating improves taste.
• To prepare in advance, marinate the potatoes in vinaigrette for 1 hour, then cover and refrigerate. Before serving, bring to room temperature, add fresh herbs, toss, and serve.

Keywords: Italian potato salad, baby red potatoes, vinaigrette, summer salad, side dish, marinated potato salad