Homemade In The Kitchen

Small Batch Recipes and Recipes For Two

Italian Potato Salad (Vegan, Small Batch)

Need a vegan summer side dish for your picnic? Learn how to make Italian Potato Salad with vinegar and olive oil. Made without mayo!


Introduce a new potato salad possibility to your picnic table with Italian Potato Salad – russet potatoes tossed with olive oil, vinegar, onion, garlic, and parsley.

Potato salad – such a classic side dish to serve at potlucks yet there are so many ways you can dress it up.

You’re familiar with traditional mayonnaise-based potato salads and even Amish potato salad with mustard, but what if I told you one of the best ways to make it involves olive oil and vinegar?

This easy Italian Potato Salad without mayo is exactly that. It’s an olive oil based potato salad balanced with vinegar, onion, garlic, and parsley.

I learned this recipe from my dad who learned it from his mom. Now I’m teaching it to you for your next picnic.


Italian Potato Salad

What is Italian Potato Salad?

Italian Potato Salad is a cold olive oil based potato salad often served as a picnic side dish.

It’s not often you see a potato salad without mayo. In fact, because it’s tossed with olive oil and vinegar, this potato side is 100 percent vegan.

I’m not vegan, so you definitely don’t need to be either to enjoy this recipe! However, I have several vegan friends who would appreciate this recipe because who wants to be left out from eating potato salad?

What is the best kind of potatoes for potato salad?

I used russet potatoes for my Italian potato salad. They’re starchier than most potatoes and soak up the dressing quite nicely.

Because of the high starch, they do have a tendency to fall apart more easily, so you want to be extra careful you don’t overcook your potatoes.

Peeling is optional. Personally I always peel mine.


Italian Potato Salad

How To Make Italian Potato Salad

Making the best Italian Potato Salad is easy! First things first, start cooking the potatoes.

The best way to cook potatoes is to put them in a large pot, cover them completely with cold water, add some salt, then bring to a boil.

This method ensures the potatoes are cooked all the way through. If you were to add them to boiling water like you do with pasta, the outsides would cook while the insides would still be hard. By the time the insides would cook, the outsides would be mush.

Once the water boils, turn the heat down to a simmer. Potatoes are fragile and if you continue to cook at a rolling boil, the speed of the water will throw them around, causing them to disintegrate and fall apart.

While you wait for the potatoes to cook, whisk together the dressing. I highly recommend using the best quality extra virgin olive oil you can afford. The taste will make a huge difference since there are so few ingredients.

At this point, the potatoes need to be dry and cool. Rinsing them under cold water will not only help stop the cooking process, it’ll cool down the potatoes.

Make sure you leave enough time to chill! Refrigerate it for at least 24 hours to allow the flavors to develop. However, if you’re in a hurry to serve, chill for at least 1 hour minimum.

Can you make potato salad the day before?

Yes, you can make potato salad a few days before serving. In fact, I recommend letting the potato salad chill in the refrigerator for 24 hours to allow the flavors to develop.

As long as it’s properly stored in an airtight container and not left sitting out for more than 2 hours, Amish potato salad can last about 3-4 days.

What Can I Serve With Potato Salad?

Getting ready to plan a cook out or a picnic? Here are more recipes you can serve with potato salad:

  • Amish Macaroni Salad – Every picnic I’ve been to always has both macaroni and potato salad. Keep with the Amish theme and make this pasta salad.
  • The Pittsburger – Usually when there’s pasta salad, there’s also burgers. This hamburger with fries and coleslaw is a Pittsburgh staple.
  • Greek Portobello Mushroom Burgers – Need a meatless option for your cookout? Check out these vegetarian mushroom burgers!
Italian Potato Salad (Vegan, Small Batch)

Italian Potato Salad (Vegan, Small Batch)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time : 1 hour
Total Time: 1 hour 45 minutes

Need a vegan summer side dish for your picnic? Learn how to make Italian Potato Salad with vinegar and olive oil. Made without mayo!

Ingredients

  • 2 pounds russet potatoes, cut into 1/2-inch cubes (roughly 4-5medium potatoes)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon apple cider or white distilled vinegar
  • 1 tablespoon fresh chopped parsley
  • 1/4 teaspoon salt (preferably kosher)
  • 1/2 cup sliced white or yellow onion
  • 1 tablespoon garlic paste or 1 garlic clove, minced

Instructions

  1. Add the potatoes and a handful of salt to a large pot and cover with water. Bring to a boil.
  2. Once boiling, turn the heat down to a simmer and cook until fork tender, about 5-8 minutes. Drain and rinse under cold water. Spread in a single layer onto a baking sheet. Cool for 15 minutes.
  3. While the potatoes are cooking: In a large measuring cup or jar, whisk together the olive oil, vinegar, parsley, garlic, and salt. Taste and add up to an additional 1/4 teaspoon salt if needed (it should be slightly salty because this will season the entire potato salad).
  4. Stir garlic and onion into the dressing. Let marinate while the potatoes finish cooking.
  5. Add the cooked potatoes to a large bowl then pour the dressing on top. Mix everything together until coated.
  6. Cover and refrigerate at least 1 hour or until cold (24 hours is preferred to allow the flavors to develop).

Did you make this recipe?

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© Carla Cardello
Cuisine: Italian / Category: Side Dishes

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Reader Interactions

Comments

  1. Renee says

    I love that this recipe is not for a giant batch of potato salad. It will be just right for making it any day for the 2 of us (with a little leftover for lunch the next day too).

    Reply

  13. Heather // girlichef says

    This is so simple, but I can just tell that it packs a ton of flavor! I’m beginning to think that all I’m making for dinner today is a variety of potato salads…this one included – yum!

    Reply

  15. Lori @ Foxes Love Lemons says

    I love the idea of using the garlic paste to evenly distribute the flavor. So smart, because that’s one of the reasons I’ve shied away from using garlic in potato salad – some bites would be really garlicky, and others would have none of that flavor at all. Problem solved!

    Reply

    • Carla Cardello says

      Exactly. And although garlic paste is still raw garlic, it’s not as….bitey as a spoonful of minced pieces (which to me is the best part but I’m a huge garlic freak ;) )

      Reply

  17. Alida says

    I love how simple yet full of flavor this salad is…and it looks pretty too! The garlic paste and parsley paste surprised me…but in a good way. Very smart!

    Reply

  21. Carol at Wild Goose Tea says

    Wow! I just made potato salad this weekend. I wished I had seen this recipe. where I took it would have been an excellent place and group of people to appreciate something new and different. I am actually anxious to see how this tastes!

    Reply

  23. Julie says

    We have been making this salad for years in my family especially in the summer . We especially love it with the addition of tomatoes and oregano. Try it – it’s delicious!

    Reply

  27. Kay Hicks says

    oh my goodness – people have left-over potato salad? I has never happened to me personally – cuz I eat it all!
    just recently I was remembering back when – a long long time ago – far away – I used to live in Joplin, Mo and had the pleasure of going just over the state line for some Wonderful eats – Chicken Mary’s and Chicken Annie’s… whew – how I would love to go there again – but would rather just make that potato salad— and sounds like your recipe is just what I’m looking for – thank you so much – will let you know when I accomplish this!!!!

    Reply

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