Warm Italian potato salad

By Vanessa Gianfrancesco
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For an impressive make-ahead side dish with minimal effort, turn to this classic warm Italian Potato Salad. It’s intensively flavoured with garlic and fresh herbs, and very easy to make. 



Warm Italian Potato Salad

  • 4 large Yukon gold or yellow potatoes, peeled
  • ½ cup good quality olive oil
  • 2 cloves garlic, minced or grated until it resembles a paste
  • ½ cup fresh parsley, finely chopped
  • ½ cup fresh green onions, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • ½ lemon, zested
  • 1 tablespoon salt
  • 1 tablespoon black pepper


For the Potatoes 

  1. Cut the potatoes into 1 ½ inch cubes. If you are doing this in advance be sure to keep them in water until you are ready to cook with them to prevent them from turning brown.
  2. In a large pot, add in the potatoes and cover with water. Bring to a boil, add in salt to flavour the water and cook on high heat for 10 minutes. 
  3. Poke the potatoes with a knife to make sure that they are cooked, once they are strain the potatoes. Set aside. 

For the Dressing

  1. In a bowl, combine the olive oil, garlic, parsley, green onions, oregano, lemon zest, salt and pepper. 
  2. Add in the hot cooked potatoes and toss with the olive oil mixture. (it is perfectly normal if the potatoes mash slightly).  Taste to make sure that there is enough seasoning before serving. Serve warm, or cold as you wish. 
    TIP: Italian Potato Salad stores beautifully in the fridge for 2-3 days. 

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