Italian Potato Salad32 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
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 348 cal
- 18.9 g
- 40.7 g
Based on a 2,000 calorie diet
Reviews (32)Rate This Recipe
"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"
"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."
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