Classic Italian Potato Salad (No-Mayo!) Recipe

If you’re in search of a refreshing, vibrant side dish that bursts with fresh flavors, look no further than this Classic Italian Potato Salad (No-Mayo!). This salad is a delightful departure from the usual heavy, creamy potato salads, offering instead a bright and zesty combination of tender baby red potatoes tossed in a lively vinaigrette made from olive oil, red wine vinegar, and fresh herbs. The absence of mayo lets the individual ingredients shine, creating a dish that’s as light as it is satisfying—perfect for any gathering or a simple family meal.

Ingredients You’ll Need

The magic of this Classic Italian Potato Salad (No-Mayo!) lies in its simple yet carefully selected ingredients. Each component brings something unique to the table: the creamy texture of baby red potatoes, the vibrant punch of fresh herbs, and the zing from lemon and vinegar that elevate this salad into something truly special.

• Baby red new potatoes, 24 oz (quartered): These tender, waxy potatoes hold their shape beautifully and provide a rich texture without becoming mushy.
• Kosher salt, 1 tbsp (plus more to taste): Essential for seasoning both the cooking water and the salad itself to bring out all the flavors.
• Extra virgin olive oil, ¼ cup: Adds a fruity, smooth richness and helps emulsify the vinaigrette for perfect coating.
• Red wine vinegar, 1.5 tbsp: Brings acidity and a slightly tangy note that balances out the potatoes’ natural sweetness.
• Lemon, zested and juiced (1 tsp zest, 2 tbsp juice): Infuses the salad with bright citrus freshness that truly wakes up the palate.
• Garlic cloves, 2 (minced): Provides a punchy, aromatic depth that’s subtle but unmistakable.
• Ground black pepper, ½ tsp: Adds a gentle heat and warmth that complements the other seasonings.
• Fresh parsley, 2 tbsp (chopped): Offers fresh, herbaceous notes and a lovely pop of green color.
• Fresh chives, 1 tbsp (chopped): Delivers a mild, oniony flavor that enhances without overpowering.

How to Make Classic Italian Potato Salad (No-Mayo!)

Step 1: Prepare the Potatoes

Start by quartering those beautiful baby red potatoes into “fat” pieces so they hold their shape and texture during cooking. Slice each half lengthwise, then widthwise to create perfect bite-sized chunks.

Step 2: Boil the Potatoes

Place your quartered potatoes in a large 6-quart pot with plenty of room to move, and cover them with cold water by about two inches. Bring to a boil over high heat, add kosher salt for seasoning, then reduce the heat to medium-high. Cook until the potatoes are tender when pierced with a knife, about 8 to 10 minutes. Proper cooking here ensures they remain firm yet creamy within.

Step 3: Make the Vinaigrette

While the potatoes cook, whisk together your dressing ingredients: extra virgin olive oil, red wine vinegar, lemon juice and zest, minced garlic, fresh parsley, and chopped chives. Emulsify it well so that it coats every nook of those potatoes with beautiful zest and herbiness.

Step 4: Drain and Dry the Potatoes

Drain the water and shake the potatoes to release excess moisture. Return them to the hot pot, where the residual heat helps evaporate any lingering water, keeping your salad from getting soggy.

Step 5: Toss with the Vinaigrette

Pour your vibrant vinaigrette over the warm potatoes and toss gently but thoroughly. Taste and adjust the salt and pepper as needed to create that perfect balance.

Step 6: Marinate and Serve

Let the salad marinate at room temperature for at least one hour and up to four. This resting time allows all the bold flavors to marry beautifully, making each bite an absolute joy.

How to Serve Classic Italian Potato Salad (No-Mayo!)

Garnishes

Fresh herbs like additional parsley or chives make for a beautiful finishing touch, adding extra color and fragrance. If you want a little crunch, a sprinkle of toasted pine nuts or thinly sliced radishes adds delightful texture contrast.

Side Dishes

This potato salad shines alongside grilled meats, from juicy chicken to smoky sausages. It’s also a fantastic companion to fresh seafood or as part of a vibrant antipasti spread with olives, roasted peppers, and crusty bread.

Creative Ways to Present

For a party or potluck, try serving this salad in rustic ceramic bowls garnished with lemon wedges, or layer it in clear glass jars for adorable individual portions. Another fun idea is to spoon it atop crisp lettuce leaves for a light, refreshing presentation.

Make Ahead and Storage

Storing Leftovers

This Classic Italian Potato Salad (No-Mayo!) keeps well in an airtight container in the fridge for up to 3 days. Because it’s no mayo, it stays fresh and bright longer, just give it a gentle toss before serving again to redistribute the dressing.

Freezing

Freezing potato salad is not recommended—potatoes tend to become watery and grainy after thawing, which affects the texture and taste. It’s best enjoyed fresh or within a few days refrigerated.

Reheating

While typically served cold or at room temperature, if you prefer warm salad, gently warm in a covered pan over low heat just until lukewarm. Avoid microwaving to preserve the texture and fresh flavors.

FAQs

Can I use other types of potatoes?

Absolutely! While baby red potatoes work best for their waxy texture, Yukon Gold or fingerling potatoes can also be delicious alternatives. Just be mindful they hold together well during boiling and don’t become too mushy.

Is it necessary to marinate the salad?

Marinating enhances the flavor tremendously, allowing the potatoes to soak up the vinaigrette and herbs. However, if you’re short on time, it can be served immediately—just expect a milder taste.

Can I make this vegan?

Yes! This recipe is already vegan-friendly since it doesn’t include any animal products. It’s light, fresh, and completely plant-based.

What if I don’t have fresh herbs?

Fresh herbs really elevate the flavor, but if unavailable, you can substitute with dried herbs—use about a third of the amount and add them to the vinaigrette so they rehydrate and infuse the dressing.

How can I add more crunch to this potato salad?

Incorporating diced celery, thinly sliced radishes, or toasted nuts like pine nuts or walnuts before serving adds nice texture without compromising the classic flavors.

Final Thoughts

I can’t recommend trying the Classic Italian Potato Salad (No-Mayo!) enough. It’s a true crowd-pleaser with its balance of tender potatoes, zesty dressing, and fresh herbs combining into pure comfort food with a Mediterranean twist. Whether you’re making it for a cozy dinner or a lively gathering, this salad will quickly become one of your favorites—so grab those ingredients and start tossing!

Print