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Italian Potato Salad

This tangy potato salad is the perfect side for your next summer barbecue. Recipe source: Epicurious

Prep Time: 10 minutes Total Time: 30 minutes Cook Time: 20 minutes Servings: 6
Ingredients Click the play button next to each ingredient for How-To Videos
  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Cooking Oil
  • 5 medium Potatoes, unpeeled
  • 1/2 cup Celery, diced
  • 1/2 small Red Onion, diced
  • 2 tablespoons fresh Parsley, minced
  1. Cook potatoes in a large pot of boiling salted water until tender, about 30 minutes.  Drain.  Cool until warm, about 10-15 minutes.
  2. Peel and dice potatoes.
  3. Place potatoes in large bowl and add vinegar. Cool to room temperature.
  4. Add oil and parsley. Mix well and let marinate for at least 20 minutes before serving.


  • If you don’t have red wine vinegar, you can substitute with lemon juice or another type of vinegar (like apple cider, balsamic or white wine).
  • If you don’t have fresh parsley, you can substitute with 2 teaspoons of dried parsley.
Nutrition Facts
Serving Size 1/6 of recipe % Daily Value
Calories 177
Fat 10 g 13%
Saturated Fat 1 g 5%
Cholesterol 0 mg 0%
Sodium 8 mg 0.3%
Total Carbohydrates 21 g 8%
Fiber 2 g 7%
Sugars 1 g
Protein 2 g 4%
Ingredient Nutrition Info

Potatoes are a good source of vitamin B6 and vitamin C.

Celery is a rich source of vitamin K.

Onions are a good source of vitamin C and vitamin B6.

Parsley is an excellent source of vitamins A, C and K.

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