This is the Potato Salad I grew up eating. It was at almost every family gathering and is a much loved family favourite. It is my Nonna’s recipe for Potato Salad, a mayonnaise-free version with a touch of Italian charm. So simple yet full of rustic flavour, featuring just a handful of fresh ingredients—potatoes, olive oil, vinegar, salt, and parsley. It’s proof that less is often more, especially in Italian cooking. If you love recipe that let ingredients speak for themselves you will also love my Nonna’s Italian Cabbage Salad.
Why You’ll Love Nonna’s Potato Salad
Unlike the creamy potato salads common in Australia, this Italian version skips the mayonnaise, focusing instead on the natural flavours of the potatoes and a tangy olive oil dressing. It’s:
- Light and Healthy: Perfect for those who prefer a lighter side dish.
- Simple and Quick: Made with everyday pantry ingredients.
- Versatile: Great served warm, room temperature, or chilled.
This recipe is ideal for BBQs, picnics, or as a side to your favourite grilled meats or seafood.
What Makes Nonna’s Potato Salad Special?
The beauty of this dish lies in its simplicity. Nonna’s Potato Salad reflects the heart of Italian cuisine: fresh, high-quality ingredients prepared with love and care. The tangy vinaigrette, made from extra virgin olive oil and wine vinegar, infuses the potatoes with a subtle zing, while fresh parsley adds a pop of colour and herbaceous flavour.
And here’s the best part: it’s completely dairy-free and vegan, making it a perfect choice for guests with dietary restrictions.
Ingredients you need for this No Mayo Potato Salad
- 1 kg waxy potatoes (e.g., kipfler, Dutch cream, or red-skinned potatoes)
- 2 tbsp white wine vinegar (or red wine vinegar)
- 4 tbsp extra virgin olive oil
- 1 tsp sea salt
- ½ tsp freshly cracked black pepper (optional)
- ¼ cup fresh parsley, finely chopped
Tips for the Best Potato Salad
- Choose the Right Potatoes: Waxy potatoes hold their shape best and have a creamy texture that complements the dressing.
- Add Extra Flavour: For a little variety, you can add sliced red onions, capers, or even a touch of Dijon mustard to the dressing.
- Make It Ahead: This salad tastes even better after a few hours in the fridge as the flavours meld together.
Perfect Pairings for Nonna’s Potato Salad
In our house Nonna’s Potato Salad is usually served along side our Christmas Ham and whenever we make Veal Schnitzel with Capsicum Sauce you will always find a side of these potatoes.
Nonna’s Potato Salad is incredibly versatile. Pair it with grilled chicken, lamb chops, or even a simple piece of fish for a complete meal. It’s also an excellent side for alfresco dining or a make-ahead dish for gatherings.
Why Skip the Mayo?
While creamy potato salads have their place, a mayonnaise-free version like this is lighter, easier to digest, and allows the natural flavours of the potatoes to shine. Plus, without the mayo, this salad stays fresh longer when served outdoors—a bonus for summer picnics or BBQs.
Nonna’s Legacy in Every Bite
Nonna’s Potato Salad is a timeless example of how simple, wholesome ingredients can create something truly special. With its light and tangy dressing, this Italian classic lets the natural flavour of the potatoes shine. Whether you’re making it for a casual weeknight meal or a gathering with friends, it’s a versatile dish that’s sure to please.
If you are looking for a more creamy and indulgent potato salad try our Creamy Potato Salad with Crispy Pancetta, Capers & Lemon Zest
Nonna’s Potato Salad
Equipment
- 1 large pot
- 1 small bowl or jar for dressing
- 1 serving bowl
Ingredients
- 1 kg waxy potatoes e.g., kipfler, Dutch cream, or red-skinned potatoes
- 2 tbsp white wine vinegar or red wine vinegar
- 4 tbsp extra virgin olive oil
- 1 tsp sea salt
- ¼ cup fresh parsley finely chopped
Instructions
Boil the Potatoes
- Wash the potatoes thoroughly and place them whole (unpeeled) in a large pot of salted water.
- Bring the water to a boil, then reduce the heat to a simmer. Cook until the potatoes are just tender when pierced with a knife (about 20 minutes, depending on size).
Cool and Slice
- Drain the potatoes and set them aside to cool until they’re safe to handle.
- Peel the potatoes, then slice them into 1 cm-thick rounds or bite-sized pieces.
Prepare the Dressing
- In a small bowl, whisk together the vinegar, olive oil and salt.
Assemble the Salad
- Place the sliced potatoes in a serving bowl or platter. Drizzle the dressing over the warm potatoes to allow the flavours to soak in then add the parsley.
- Gently toss to coat, taking care not to break the potato slices.
Serve
- Serve the salad warm, at room temperature, or chilled. It pairs beautifully with grilled meats, fish, or as part of a larger spread.
Video
Nutrition
What are your favourite twists on potato salad? Share your ideas in the comments below!
Discover more from Three Friends Cook
Subscribe to get the latest posts sent to your email.