This warm potato salad was my Nonna’s favorite. It is a flavorful and tasty side dish with red potatoes tossed with garlic, oil, lemon, and parsley.
As a child, I loved watching her make it, and I was intrigued by how simple ingredients created such a rich salad. After years of being in my recipe box, it was time to share it with the world. This classic Italian potato salad is simple to prepare and goes wonderfully with Rime Rib Roast or Pan Seared Steak.
Once you try this warm potato salad, you will include it in all your picnics, potlucks, and barbecues. Since it does not have mayonnaise, it does not need to be refrigerated, which is a bonus during summer.
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In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Cooking tips and step-by-step instructions to create this excellent warm potato salad
- Pro Tips
- What dishes can you enjoy with these potatoes?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this warm potato salad recipe, you may want to try my other recipes.
- Warm Potato Salad
Why you will love this recipe
Easy – this dish comes together with ease.
Garlic lovers – this dish is for you, and if you are not, this dish will make you a believer. It sure did me. Do not tell anyone, but I wouldn’t say I like garlic, and besides my Garlic Chicken, this potato salad is the only one I crave the garlic.
Because there is no mayo – it is safe to keep out in the summertime while enjoying outdoor parties.
Choices – Warm is best, but good at room temperature, too.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Red potatoes – make sure they all are the same size so they will cook evenly.
Lemon juice and zest – brings the acidity to your dish
Fresh Parsley – unique flavor when added to the warm potatoes
Garlic cloves – everything tastes better with garlic
Olive oil – for the dressing of your potatoes
Salt and pepper – seasoning you will need for your recipe
Equipment Needed
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Every kitchen needs one. Easy to use and super effective on getting all the juice out of your lemons and lime.
Cooking tips and step-by-step instructions to create this excellent warm potato salad
With all my recipes, please assemble all the ingredients before starting cooking and baking.
Start with the potatoes.
Since we keep the skin on the potatoes, ensure they are well-washed before boiling them; this step will eliminate scrubbing your large pot afterward.
Once washed, place your potatoes in a large saucepan, add cold water, and salt the water.
Bring to a boil over medium-high heat for about 25 to 30 minutes.
Every stove and altitude may affect the time I give you in this recipe. Therefore, I suggest you start checking for the doneness of your potatoes around the 20-minute mark.
Meanwhile
Prepare your dressing by whisking the crushed garlic, lemon juice, lemon zest, freshly chopped parsley and olive oil. You should have an excellent emulsion that smells amazing.
Assembling your warm salad
Now that your potatoes are done, peeled, place them in a bowl and, with a fork, gently pierce through and split them. They are not to be mashed but broken into chunks.
Season with salt and black ground pepper.
Add the parsley olive oil dressing and mix well.
Enjoy!
Pro Tips
- When peeling the potatoes, use an oven mitten to prevent them from burning your hand.
- The best way to test if your potatoes are done is to use the fork-tender method, making sure there is no resistance when you poke them.
- If you choose to peel the potatoes before boiling, if they hold too much water, place them on a baking sheet in the oven at 325F to dry out. Proceed with the recipe as stated in the recipe card.
What dishes can you enjoy with these potatoes?
This warm potato salad recipe is delicious and can be served alongside our Cilantro Lime Chicken or Jalapeno Burgers, with Green Beans Gremolata and this easy Italian Pear Cake for dessert. Want to come over for dinner?
Variations and Substitutions
- For a spin-off from this Italian potato salad, you can substitute the lemon for red wine vinegar. Both are very acidic, so be careful not to add too much, as it will overpower the flavor with too much tanginess.
- Instead of the lemon, Dijon mustard blended into a creamy sauce with olive oil.
- Add some crunchy, warm bacon bits to it.
- Chives, fresh herbs, or thinly sliced green onions can be added alongside the parsley in moderation.
- You can substitute the red potatoes with small golden nuggets.
Storing and Reheating
Storage: Store your leftovers potatoes in an airtight container in the fridge for up to two days.
Reheating: bring them back to room temperature, and you can enjoy them cold or place them in a skillet over medium-high with some olive oil.
Make ahead: It will not be warm, but it will also be deliciously cold.
Frequently Asked Questions
Is it okay to put mayonnaise on hot potatoes?
Yes, it is ok, but since the mayonnaise is oily, the heat can cause it to separate the mayo and melt, which to me is not appealing to the eye and taste.
Is it better to cut potatoes before or after boiling for potato salad?
There are two schools of thought on this. Some say yes, it is better before, so you can better judge if the potatoes are perfectly cooked. The other half prefers not to have your potato can absorb too much moisture and will fall apart. I use both ways, and with this recipe, since the potatoes are small, I kept them whole, and once done, I peeled them. When I do cut them I always make sure I put them back to the heat source to dry them before continuing with my recipe.
Should you rinse potatoes in cold water after boiling for potato salad?
Yes, you should, as it helps them to cool down and be handled. The cold water also stops the cooking process from continuing.
When should potatoes not be eaten?
When they are soft or mushy, they smell bad, wrinkled, and start to sprout.
If you enjoy this warm potato salad recipe, you may want to try my other recipes.
Warm Potato Salad
Ingredients
- 8 small new potatoes, all the same size
- 1 zest of lemon
- ¼ cup lemon juiced
- ¼ cup parsley, chopped
- 1 garlic clove, minced
- 6 tablespoons olive oil
- salt
- pepper
Instructions
- In a small bowl whisk together the crushed garlic, lemon juice, lemon zest and parsley
- Clean the potatoes, place them in a large saucepan with salted water and bring to a boil. Boil for 30 minutes or until tender when pierced with a knife.Drain and run under cold water and peel.
- Crush them with a fork, ensuring they will not turn into mashed potatoes.
- Season with salt and pepper, add the lemon juice, lemon zest, garlic and parsley mixture and drizzle with olive oil. Add more oil if dry.
- Gently stir and serve
Notes
Pro Tips
- When peeling the potatoes, use an oven mitten to prevent them from burning your hand.
- The best way to test if your potatoes are done is to use the fork-tender method, making sure there is no resistance when you poke them.
- If you choose to peel the potatoes before boiling, if they hold too much water, place them on a baking sheet in the oven at 325F to dry out. Proceed with the recipe as stated in the recipe card.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides
- Cuisine: Italian
- Type: Affordable Gourmet, Under 45 minutes
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