Italian Potato Salad

32 Reviews

Prep: 10 min
Cook: 15 min
Ready In: 13 hr 45 min

“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.” - by Maria

Ingredients

5 large potatoes, peeled and chopped
2 cloves garlic, minced
2/3 cup extra virgin olive oil
1/2 cup white wine vinegar
1/3 cup chopped fresh parsley

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Metric US

Original recipe yields 8 servings

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
348 cal
17%

Fat
18.9 g
29%

Carbs
40.7 g
13%

Based on a 2,000 calorie diet

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Reviews (32)

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GRAM5

Jan. 7, 2004

"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!!!..." See more"

Linda

May. 14, 2008

"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 ..." See moreif you need it sooner."