This is the potato salad of my childhood. While I have slightly tinkered with it to incorporate fresh herbs from my garden, the flavor runs deep in my food memories. My family, like many Italians, enjoyed spending more time at the dinner table “discussing” than in the kitchen preparing. Instead of snipping fresh herbs from the garden, my father simply sprinkled in dried Italian seasoning. It is equally delicious. This recipe is merely a framework for substitutions. If no red wine vinegar was on hand, then balsamic vinegar or fresh lemon juice was easily substituted.
When I first starting “cooking” as a teenager, I was terrified of deviating from a recipe. My initial gateway into the kitchen was baking. I watched Martha Stewart effortlessly construct a house from sheets of gingerbread, royal icing, and melted sugar. I was mesmerized. Baking was methodical and, usually, reliable. Cooking had recipes with the word “optional” next to certain ingredients and measurements such as 1-2 tsp. Not to mention the cost. If I added so much red pepper to the shrimp that I was replicating the scene from Mrs. Doubtfire when Robin Williams’ double life was exposed, then I was not only going to be performing the Heimlich maneuver but also minus 20 dollars or more of shrimp.
Because I was intimidated by cooking, I measured the ingredients for potato salad with the same precision used for a sponge cake. It took years before I was comfortable improvising in the kitchen. Cooking is like an impromptu jazz session. Baking is like a classical concerto.
The frenetic improv session of cooking chicken marsala or shrimp and grits initially overwhelmed me. Oversalted. Overcooked. Broken sauce. Curdled cream. I’ve made all the mistakes, some more than once.
This Italian potato salad is highly recommended for beginners. My only tip is to stir the potatoes with the oil and vinegar while they are still warm. This allows for little bits of warm potato to flake off into the sauce creating a velvety sauce. You won’t miss the mayonnaise.
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Classic Italian Potato Salad with Olive Oil & Herbs
- Total Time: 55
Description
Discover the nostalgic flavors of this easy Italian Potato Salad recipe, perfect for beginners and packed with fresh herbs, olive oil, and tangy vinegar. Learn how to make a creamy, mayo-free side dish that brings authentic Italian taste to your table with simple ingredients and warm potatoes for a velvety sauce.
Ingredients
- 3 pounds Yukon gold or red potatoes, chopped into 2-3 inch pieces
- 1 Tbsp of chopped chives
- 3 Tbs olive oil
- 3 Tbs red wine vinegar
- 1 Tbs fresh basil, diced
- 1 Tbs fresh Italian oregano, diced
- 1 tsp fresh thyme, diced
- 1/2 tsp fresh rosemary, diced
- 2 tsp fresh flat leaf parsley, diced
- 1/2 tsp ground pepper
- Salt to taste
Instructions
- Place potatoes in a large pot. Cover with water. Generously salt the water.
- Heat the potatoes over medium high heat until they come to a boil.
- Reduce heat to a simmer and cook for 20-30 minutes until soft, ie you can stick a knife into a potato without any resistance.
- While the potatoes cook, combine the remaining ingredients in a bowl and stir to combine.
- Drain potatoes and add the warm potatoes to the sauce.
- Season with salt and stir to combine.
- Serve warm or cold.
- Prep Time: 15
- Cook Time: 40