Classic Italian Potato Salad (No-Mayo!) Recipe
A refreshing and tangy Classic Italian Potato Salad made without mayo, featuring tender baby red potatoes dressed in a zesty lemon and herb vinaigrette. Perfect for a light, flavorful side dish that showcases fresh ingredients and simple preparation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling and Tossing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 24 oz baby red new potatoes (quartered)
- 1 tbsp kosher salt (plus more to taste)
Vinaigrette
- ¼ cup extra virgin olive oil
- 1.5 tbsp red wine vinegar
- 1 lemon, zested and juiced (about 1 tsp lemon zest and 2 tbsp lemon juice)
- 2 cloves garlic, minced
- ½ tsp ground pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
Instructions
- Prepare the Potatoes: Dice the baby red potatoes into fat quarters by slicing each potato in half lengthwise, then cutting each half widthwise.
- Cook the Potatoes: Place the potatoes in a large 6-quart pot with enough cold water to cover them by about two inches. Bring to a boil over high heat, then add 1 tablespoon kosher salt and reduce heat to medium-high. Boil for 8-10 minutes, or until potatoes are tender and easily pierced with a knife tip.
- Make the Vinaigrette: While the potatoes cook, whisk together extra virgin olive oil, red wine vinegar, lemon juice, lemon zest, minced garlic, parsley, chives, and ground pepper in a small bowl or measuring cup until emulsified.
- Drain and Dry Potatoes: Drain the potatoes in a colander, then shake them gently to release excess water. Return the potatoes to the hot pot to allow residual heat to help evaporate any remaining moisture.
- Toss Potatoes with Dressing: Pour the vinaigrette over the warm potatoes and toss gently to coat evenly. Taste and adjust seasoning with additional salt or pepper if needed.
- Marinate and Serve: Let the potato salad marinate at room temperature for at least 1 hour (up to 4 hours) to allow flavors to meld. Serve at room temperature and enjoy.
Notes
- Use baby red new potatoes for the best texture and flavor.
- Ensure potatoes are cooked just until tender to avoid mushiness.
- Marinating allows the potatoes to soak up the vinaigrette flavors fully.
- This salad tastes great served at room temperature or chilled.
- Feel free to add extra fresh herbs like basil or dill for variation.
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 170 kcal
- Sugar: 1.5 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Italian potato salad, no mayo potato salad, lemon vinaigrette potato salad, red potato salad, healthy potato salad, easy side dish
