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Potato Salad all'Italiana

Updated: Jun 20

My taste testers gave this sensational, Mediterranean-infused, mayo-free potato salad 12 thumbs up! (There were six testers, hehe).


This recipe was developed specially for Good Day DC (and now website). You won't see it in my best-selling cookbook, however there are plenty of other great summer side recipes throughout!

Potato Salad all'Italiana

Makes 8 generous side servings


1 1/2 to 2 pounds baby red, or other small waxy potatoes like Peewees

1 tablespoon coarse salt

1 medium red onion, sliced in quarter rings

1/3 cup finely chopped fresh basil

2 tablespoons capers, drained

3 tablespoons red wine vinegar

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon freshly ground black pepper

1/3 cup olive oil


Do not peel potatoes—the red skin adds color to the dish. Cut in 1/4 to 1/3-inch slices.

Place in pot with water just to cover and 1 tablespoon salt. Bring to boil, reduce to simmer, cook 6 to 10 minutes or till done. Don't overcook—al dente is preferable to mushy. Drain.

In large bowl, place potatoes. Add onion, basil, capers, fold gently together. In small bowl, whisk together vinegar, garlic, oregano, pepper. Slowly whisk in olive oil.

Pour dressing over all, toss lightly to coat. Refrigerate, covered, for at least an hour (preferably several) before enjoying.

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