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Italian Potato Salad

No-Mayo Italian Potato Salad Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Calories: 192
Ingredients Method Notes

Ingredients
  

  • 2 lbs small waxy potatoes, halved
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 small shallot, minced
  • 2 tbsp capers, drained
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of red pepper flakes (optional)

Method
 

  1. Boil the halved potatoes in salted water until fork tender, 10 to 12 minutes, then drain and transfer to a large bowl while still warm.
  2. Whisk together the olive oil, red wine vinegar, minced shallot, salt, pepper, and red pepper flakes, then stir in the capers.
  3. Pour the dressing over the warm potatoes, add the parsley, and toss gently to coat. Serve warm or at room temperature with extra parsley and a drizzle of oil.

Notes

If you have time, let the dressed salad sit for 15 minutes before serving so the potatoes can soak up all the flavor. It keeps well for days, so it is a great make-ahead side.