Go Back

Italian Summer Potato Salad Recipe (no mayo)

This delicious potato salad with a bright acidic vinaigrette and all the colorful crisp vegetables is an easy-to-make versatile side dish for any meal, but goes especially well alongside grilled foods.
Print Recipe
Course Side
Cuisine Italian

Ingredients
  

  • 4 lbs. red-skinned potatoes scrubbed, unpeeled and cubed
  • 2 inner stalks of celery with leaves chopped
  • 1 sweet red pepper chopped
  • 1 white onion chopped
  • 6 oz can whole black olives drained and sliced
  • 1/4 c capers drained
  • 2/3 cup olive oil good quality extra virgin
  • 1/3 cup red wine vinegar
  • 1 Tbs Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 cup fresh flat-leaf parsley chopped
  • 2+ tbsp salt (Diamond Kosher) 2 tbsp for potato water/to taste for salad
  • 1 tsp freshly ground black pepper or to taste

Instructions
 

  • Into a large pot put the scrubbed cubed potatoes and cover with cool water to about 2 inches above the potatoes. Add 2 tbsp of salt to the pot.  Bring to a boil over high heat.  Once boiling, reduce the heat to maintain just a rolling boil. 
    The potatoes should be done about 10-15 minutes from the time they come to a boil. A sharp paring knife should easily go through a cube without it falling apart. Begin poking cubes with a knife starting at about 7 minutes if you don't know the age of the potato which affects cooking time.
  • While the potatoes are coming to a boil, chop the vegetables, olives and parsley.  Drain the capers.
  • Put the olive oil, red wine vinegar, Dijon, oregano and basil into the bowl you will be serving from.
  • As soon a knife will pierce three cubes of potatoes with little resistance, they are ready to drain.
  • Drain the potatoes in a colander until they are no longer wet. DO NOT RINSE.
  • While still hot, add the drained potatoes to the dressing ingredients in the serving bowl; toss gently.  Add salt and pepper to taste. Potatoes are pretty bland so it takes more than you'd think - I start with about 1 Tbs of salt and 1 tsp pepper.  Let sit out on the counter for 20 minutes until the potatoes are just warm (a quick toss every five minutes or so will help).
  • Add the chopped vegetables, olives, capers and parsley; toss gently.
  • Ready to serve!  However, patience and about 1 or 2 hours let the flavors blend nicely.  Beyond 2 hours, cover and refrigerate. 

Notes

I use Diamond Kosher salt which is less salty than table salt or other kosher salts (think Morton's).  The potato boiling water can handle plenty of salt.  If you have a different salt or just aren't a huge fan of it, start with a lesser amount.  You can always add more.
This is an excellent make-ahead dish, perfect to get ahead of party prep.  I prefer it the next day though do take it from the refrigerator about an hour before we plan on eating so that it's not fridge-cold.  Check seasoning and adjust before serving.
Keyword barbecue, no mayo, patio party, peppers and onions, picnic, potato salad, potatoes, summer, summer recipe, vegetarian, vinaigrette