Name: Italian potato salad with red onions
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 ½ lb red potatoes (cut into chunks); 1 medium red onion (thinly sliced); 1 bunch or parsley (chopped finely); 1 lemon (juice and zest); 3 Tbsp vinegar; 1 garlic clove; 3 Tbsp extra virgin olive oil (divided); salt

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This Italian potato salad with red onions is mayo-free and bursting with fresh and amazing flavors from lemon, garlic and parsley.

This salad is another vegan and dairy free option that is perfect to pair with your meat or fish dishes. It is quick to set up and easy to transport, making it perfect for gatherings and parties!

Italian potato salad on a deep blue bowl.

What is Italian potato salad?

Insalata di patate (potato salad) is a very popular side dish in Italy, it is prepared mainly during spring and summer since its ingredients, such as lemon and parsley, gives it a very fresh touch.

This Italian Potato Salad goes great with grilled meat and fish but it can also be served as an antipasto (starter). The star flavor is the lemon, which is also added not only the juice but also the zest, which brings this salad right to the next level.

Potato salad on a blue bowl from above on a brown wood surface.

Which Potatoes To Choose

The best type of potato for a good potato salad is one that withstands cooking well without falling apart, like tiny red potatoes which also do not need to be peeled because their skin is very thin. Pontiac, Yukon Gold and Kennebec are also good options or you can choose any kind of waxy potatoes that you easily find where you live.

Various types of potatoes on a rustic background.

How To Boil Potatoes For Salad

Although this recipe is very simple to prepare, it is important to pay attention to one main step and that is, boiling the potatoes in a correct way so that they maintain their shape and do not fall apart.

My recommendation is to cut them into pieces of the same size, so that they can cook evenly. I’ve cut mine into 1 inch (2,5cm) chunks.

Potatoes cut into chunks on a cutting table.

Place potatoes in a large pot. Add cold water to cover at least 2 inches, then place the pot over high heat on the stove. Bring to a boil and then lower the heat.

Let simmer. After 10 minutes, check the potatoes by pinching with a fork, if it goes in and out easily, the potatoes are ready. If, on the other hand, you can feel some resistance in the center, keep cooking, checking every 5 minutes until they are fully done.

Place them in a colander and quickly rinse them under running cold water to stop cooking. Set aside.

Prepare the salad

Place sliced onion in a large bowl. Add the vinegar, olive oil, a little salt and the lemon juice. Mix well and let it marinate for 10 minutes.

In a mortar place the garlic, a pinch of salt and some parsley leaves. Add a little olive oil and mash everything until you get a paste.

A mortar with the garlic and parsley paste.

Add the potatoes to the bowl with marinated onions, add the lemon zest, garlic paste and plenty of finely chopped parsley, mix perfectly and adjust salt to your taste.

All ingredients on a bowl for potato salad before mixing.

Allow the the salad to rest at room temperature for about 30 minutes before serving. If it’s too hot, cover the bowl and store in the refrigerator.

Potato and red onion salad mixed on a white deep plate on a marble surface.

NOTES

This Italian potato salad is perfect to take on a picnic or to a gathering as it keeps perfectly in the refrigerator and is served cold.
If you don’t mind the taste and texture of the minced garlic, you can add it that way to the salad instead of crushing it in a mortar.
Choose a good extra virgin olive oil, this makes this simple dish something really special.

How To Serve

I love to serve this salad with grilled proteins like beef, chicken or fish, but it can also be nicely paired with this baked fusilli timballo or, to make it a vegetarian meal, this baked fennel casserole is also amazing.

Watch How To Make It