Italian Potato Salad

Italian Potato Salad

35 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    13 h 45 m
Recipe by  Maria

“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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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (35)

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!!!



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 if you need it sooner.



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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Amount Per Serving (8 total)

  • Calories
  • 348 cal
  • 17%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 40.7 g
  • 13%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Bud's Potato Salad


next recipe:

Dill Potato Salad