Classic Italian Potato Salad Recipe
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.
- 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
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
- Prep the Potatoes: Dice the baby red potatoes into fat quarters by slicing each potato in half lengthwise, then slicing each half widthwise.
- 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.
- 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.
- 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.
- 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.
- 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
