Classic Italian Potato Salad with Herb Vinaigrette
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Welcome to a dish that rewrites the rules of picnic staples. Forget heavy mayo or cloying dressings. Here, waxy baby potatoes—their golden halves tender yet firm—are bathed in a lively vinaigrette of extra virgin olive oil and red wine vinegar, punctuated by garlic’s warmth and lemon’s citrusy spark. Fresh parsley and chives weave in grassy brightness, while a hint of lemon zest lifts every bite. It’s a Sicilian-inspired potato salad that feels both timeless and refreshingly modern, perfect for those seeking Italian recipes easy enough for weeknights yet elegant enough for feasts.
What makes this oil and vinegar potato salad stand out? It’s all about contrast. The potatoes’ creamy interiors meld with the dressing’s tangy sharpness, creating a harmony that’s deeply satisfying without weighing you down. Unlike traditional versions, this vegan Italian side dish skips dairy entirely, making it a crowd-pleaser for plant-based eaters and omnivores alike. Serve it chilled beside grilled seafood, layer it into a summery antipasto spread, or pack it for a picnic—it’s as versatile as it is vibrant.
But let’s talk about why this recipe works. Italian cooking thrives on simplicity, and this salt and vinegar potato salad embodies that philosophy. By dressing the potatoes while they’re still warm, the vinaigrette seeps into every nook, infusing them with flavor from the inside out. The result? A dish that’s richly seasoned but never overpowering, where each ingredient—from the garlic’s gentle bite to the herbs’ freshness—plays its part perfectly.
Whether you’re a devotee of Italian side dishes or just craving a summer potato salad that breaks the mold, this recipe is your gateway to sun-drenched flavors. It’s a reminder that sometimes, the most unforgettable meals come from the humblest ingredients… and a little Italian inspiration.
Classic Italian Potato Salad with Herb Vinaigrette
Course: SaladsCuisine: ItalianDifficulty: Easy4-6
servings20
minutes15
minutesA vibrant, no-mayo potato salad featuring tender potatoes tossed in a zesty olive oil and vinegar dressing with fresh herbs and garlic
Ingredients
1.5 lbs (680g) baby Yukon Gold or red potatoes, halved or quartered
1.5 tsp kosher salt, divided (for boiling and seasoning)
1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp lemon zest
2 garlic cloves, minced
1/4 tsp freshly ground black pepper
1/4 cup fresh parsley, finely chopped
2 tbsp fresh chives, thinly sliced
Optional garnish: extra parsley, lemon wedges
Directions
- Cook the potatoes:
Place potatoes in a large pot and cover with cold water by 2 inches. Add 1 tsp kosher salt.
Bring to a boil over high heat, then reduce to a simmer. Cook 12–15 minutes until tender but not mushy (a knife should pierce easily). Drain thoroughly and return to the hot pot for 1–2 minutes to evaporate residual moisture - Prepare the dressing:
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, lemon zest, garlic, remaining 0.5 tsp salt, and pepper. Stir in parsley and chives - Combine and marinate:
While potatoes are still warm, pour the dressing over them. Toss gently to coat evenly.
Let sit at room temperature for at least 1 hour (or refrigerate up to 4 hours) to allow flavors to meld. Toss again before serving
