Italian Potato Salad

Italian Potato Salad features tender Yukon Gold potatoes, crisp celery, and sweet onion tossed in a tangy red wine vinaigrette. Perfect as a light and flavorful side dish for any meal!

Course Side Dish

Cuisine Italian

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings

Calories 162kcal

Author Tina Frank

Ingredients

3 pounds Yukon Gold potatoes peeled and sliced
4 stalks celery chopped
1 small sweet onion halved and sliced
½ cup red wine vinegar
¼ cup extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon granulated sugar
Fresh parsley garnish

Instructions

Place 3 pounds of peeled and sliced Yukon Gold potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat and let the potatoes simmer until they are tender but not falling apart about 10 - 12 minutes. Drain the potatoes and let them cool slightly.
In a large bowl, add warm potatoes, 4 stalks of chopped celery, and 1 small sliced sweet onion.
In a small bowl, whisk together ½ cup red wine vinegar, ¼ cup extra virgin olive oil, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon granulated sugar until well combined.
Pour the dressing over the warm potato mixture and gently toss to coat all the ingredients.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled or at room temperature and garnish with parsley. ENJOY!

Notes

Use Yukon Gold Potatoes: Their creamy texture and buttery flavor make them ideal for this salad.

Dress While Warm: Tossing the potatoes with the dressing while they’re warm helps them absorb the flavors better.

Chill for Best Flavor: Let the salad chill for at least an hour to allow the flavors to meld beautifully.

Nutrition