Recipes › Salad › Italian Potato Salad Recipe

Italian Potato Salad Recipe

Recipe by Pedro M. A. Neves

Italian Potato Salad, or Insalata di Patate, is a classic warm salad that celebrates the simplicity of Italian cuisine with tender waxy potatoes dressed in a light vinaigrette while still hot. This rustic dish draws its flavor from quality olive oil, sharp wine vinegar, and fresh herbs, allowing the potatoes to absorb the bright, herbaceous dressing. Perfect as a side dish at summer gatherings or served at room temperature alongside grilled meats and fresh vegetables.

Ingredients

• 900 g (2 lbs) waxy potatoes, such as Yukon Gold or Charlotte
• 250 ml (1 cup) vegetable or chicken broth, warm
• 80 ml (1/3 cup) extra virgin olive oil
• 45 ml (3 tablespoons) white wine vinegar
• 2 cloves garlic, minced
• 30 g (1 oz) fresh flat-leaf parsley, chopped
• 15 g (1/2 oz) fresh mint, chopped
• 1 red onion, thinly sliced
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• Pinch of sugar

Instructions

1. Place unpeeled waxy potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer for 15-18 minutes until just tender but still holding their shape when pierced with a fork.

2. Drain potatoes and let cool for 2-3 minutes until safe to handle. While still warm, peel and cut into 2 cm (3/4 inch) thick slices, leaving some skin on if desired.

3. In a small bowl, whisk together warm broth, olive oil, white wine vinegar, minced garlic, and Dijon mustard until emulsified.

4. Place warm sliced potatoes in a large shallow bowl. Pour the warm dressing over the potatoes while both are still warm to allow maximum absorption.

5. Gently toss the potatoes with the dressing, then add the thinly sliced red onion and fold together carefully to avoid breaking the potato slices.

6. Season with salt, black pepper, and a pinch of sugar. Let the salad rest for 10 minutes at room temperature to allow flavors to meld.

7. Just before serving, fold in the fresh chopped parsley and mint, reserving a small amount for garnish.

8. Transfer to a serving dish, garnish with remaining fresh herbs, and drizzle with additional quality olive oil if desired. Serve at room temperature.

Substitutions

• For vegan preparation, use vegetable broth instead of chicken broth and ensure all other ingredients are plant-based.
• Replace white wine vinegar with apple cider vinegar or red wine vinegar for a different flavor profile.
• Substitute fresh mint with fresh basil or oregano for a more traditional Mediterranean herb blend.
• For gluten-free needs, verify the Dijon mustard is certified gluten-free, though this recipe is naturally gluten-free.

Tips

• Dress the potatoes while they are still warm so they absorb the vinaigrette more effectively, creating a more flavorful salad.
• Use waxy potatoes rather than starchy varieties as they hold their shape better and won't become mealy when dressed.
• Prepare the salad at least 30 minutes before serving to allow the flavors to fully develop and meld together.
• The salad can be made up to 4 hours ahead and actually improves in flavor as it sits; store at room temperature or lightly covered in the refrigerator.

Insalata di Patate is a beloved staple throughout Italy, particularly in the southern regions and at outdoor celebrations. This humble dish reflects the Italian philosophy of letting quality ingredients speak for themselves, with no unnecessary embellishment—just potatoes, good oil, and simple seasonings that highlight rather than mask their natural flavors.

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