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Italian Potato Salad

Rated as 4.15 out of 5 Stars

"My Nonnie used to make this potato salad for me whenever I was home for the holidays. It's a great alternative to mayo-based potato salads. Red wine vinegar works well, too."
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Ingredients

13 h 45 m servings 348
Original recipe yields 8 servings

Directions

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  1. 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.
  2. In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
  3. Cover and refrigerate overnight.

Nutrition Facts


Per Serving: 348 calories; 18.9 40.7 4.8 0 17 Full nutrition

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Reviews

Read all reviews 46
  1. 52 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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!!!

Most helpful critical review

Too much vinegar. Loved the garlic and added celery. If I make this again I will cut the vinegar way back.

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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!!!

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 nece...

Too much vinegar. Loved the garlic and added celery. If I make this again I will cut the vinegar way back.

I liked this recipe, but made some changes: 1) Left the skins on (healthier) 2) Added green onions 3) More garlic 4) More parsley 5) Cayenne (it makes almost everything better)

I make a version of this recipe as a hot potato dish...I thin slice, usually red skin, Yukon, or whatever you have on hand...put them in a micro safe bowl, twist of sea salt, chopped onion(we pr...

Wouldn't make again. Too strong of a vinegar taste!

In addition to the parsley, I used tarragon and rosemary (1/3 cup total with each herb in equal proportions), which I think gave it more of the flavors I remember from studying abroad in Italy. ...

I love this recipe, although I do add some sweet onion and red bell pepper and plenty of salt and pepper, and leave the skins on. Fresh herbs such as basil, oregano, or rosemary would be good t...

This is the best italian potato salad we have ever had!