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Italian Potato Salad

Source: Essentials of Classic Italian Cooking
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  50 Minutes
  Makes 6 servings
In taking the measure of a good home cook, many Italians might agree that among the criteria there would have to be the quality of the potato salad. Not that there is any mystery about what goes into it: It's just potatoes, salt, olive oil, and vinegar. No onion, eggs, mayonnaise, herbs or other curiosities. But the choice of potatoes has to be right. Their flesh must be waxy smooth and compact, not crumbly; their color when cooked, warm and golden, like that of maize or country butter; their flavor fresh, sweet, and nutty, with no hint of mustiness. They should be boiled until fully tender, but without the least trace of sogginess. The slices must come off the potatoes whole, without breaking apart. They must be splashed with good wine vinegar when they are still hot so that they can soak up the aroma while their heat softens the vinegar's acetic edge.
1 1/2 pounds waxy, boiling potatoes, either new or mature, and all of a size
Choice quality red wine vinegar
Extra virgin olive oil
Wash the potatoes in cold water. Put them in a pot with their skins on and enough water to cover by at least 2 inches. Bring to a slow boil, and cook until tender, but not too soft. It should take about 35 minutes, less if you are using small, new potatoes. Refrain from prodding them too frequently with a fork, or they will become soggy, or break apart later when slicing them.

When done, pour out the water from the pot, but leave the potatoes in. Shake the pot over medium heat for just a few moments, moving the potatoes around, causing their excess moisture to evaporate. Pull off the potato skins while they are still hot.

Using a sharp knife and very little pressure, cut the potatoes into slices about 1/4 inch thick, and spread them out on a warm serving platter. Sprinkle immediately with about 3 tablespoons of vinegar. Turn the potatoes gently.

When ready to serve, add salt and a liberal quantity of very good olive oil. Taste and correct for seasoning, adding more vinegar if required. Serve while still lukewarm or no colder than room temperature. Do not keep overnight, and do not refrigerate.

Recipe courtesy of
Essentials of Classic Italian Cooking
by Marcella Hazan
Published by Alfred A. Knopf,
a division of Random House Inc.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 104
Sodium: 7mg
Fiber: 2g
Carbohydrates, Total: 20g
Protein: 2g
% Cal. from Fat: 17%
Fat. Total: 2g
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: vicki Reviewed: 08/04/2010
could this recipe be more boring?
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