Italian Potatoes

Total Time:
5 hr 10 min
15 min
4 hr 15 min
40 min

16 servings


Place potatoes in a large pot and cover with water. Bring to a boil, generously salt the water, and boil the potatoes until tender, approximately 30 to 40 minutes. Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in a large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes. Stir well. Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.

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    Excellent salad!
    Delicious recipe, which I have made quite a few times without making anyone ill. If you clean the produce very well, use clean utensils and keep your hands clean, this recipe should not pose a problem. I view it as sort of similar to making pickles at room temperature--the vinegar and salt help keep "growies" at bay. Do observe scrupulous cleanliness and cover the bowl between stirrings.
    Hey Paula,
    It's a health code violation to leave potentailly hazerdous foods (phf's) out in the temperature danger zone (room temperature) for 4 hours. Perhaps you should post recipes that won't make people sick.
    I had no green onions so I subbed shallots, I didn't have tarragon vinegar so I used 1/2 balsamic and 1/2 red wine vinegar. I sauteed my garlic so it didn't have quite so much bite. My family really liked it! I served it with steak with garlic thyme butter!! I think I will for sure try it using basil in it with no balsamic vinegar next time. The balsamic can be a bit too heavy for what is surely intended to be a lighter refreshing side dish.
    Great to take to a dinner party,particularly since it does not need to be refrigerated. I like it because you can easily substitute the herbs: I used thyme in the vinegar instead of tarragon, chives (1 pack)instead of green onion, and larger amounts of basil, and parsley. I have also used rosemary. We served a bowl of shaved parmesan on the side.
    I found this recipe under 'vegetarian', but worchestershire isn't vegetarian because it contains anchovies. If cooking for a vegetarian, you may want to find an alternative ingrediant.
    I made this for Easter and it was a big hit. The flavors all blend in together for an incredible tasting potato salad. I even threw in some steamed green beans. Great combination. Quick and easy to make too.

    I will be making this recipe time and time again!!! Great job Paula.
    This is a wonderful recipe that even my very picky husband loves. I'll eat just about anything that contains vinegar, but was shocked to discover that he loved this too. I had it sitting out during its 'waiting period' the first time I made it, and it only got to wait for a couple of hours - once he found it, it was all over! It's quite adaptable as well; if I don't have green onions, I'll use chives, etc. and it's still quite tasty.
    improvised on the vinegar, used a very good red wine garlic
    instead of tarragon . I also added chopped roasted red peppers about a cup. It was a hit , I have been asked to make this again and again.
    I couldn't find the sugested vinigar so I used Balsamic. It was just too heavy for this dish. I will get it right next time.
    I couldn't wait the four hours to start eating this, it is amazing and keeps getting better as it sits. I used a 1/2 cup of white balsamic vinegar and 1 1/2 teaspoons of dried tarragon instead of tarragon vinegar. I was so excited to use my tarragon which I hardly ever do. This is the best potato salad ever!
    This a wonderful recipe ! I have made it twice now. My family loves it. Even the smaller children ask for more. It is so simple too. It is a keeper Paula. Thanks.
    I made this recipe for a cookout this July fourth and it was the most delicious potato salad I have had in a long time. I have my Mom's recipe with mayo and many more recipes from Bon Appetit magazine. This by far is the greatest, if you cannot find tarrogon vinegar do as I did make your own!!!! Tarragon leaves regular white vinegar simmer for 30 minutes . Store in a tight lid jar and voila you have tarragon vinegar. Thank you Paula for a wonderful summer recipe

    Ogunquit Me
    I made it just as the recipe said- it was good, but not 5 star good. I'll likely make it again.

    This recipe sounded delicious, until I got to the part that directed that the food not be refrigerated for a minimum of 4 hours or an entire day. This would put the food at a very dangerous level. Potatoes especially can build up a toxin. Just to be sure that I am sharing the correct information, I researched the facts.
    Below is what I found on a site for serving save food:
    Once low acid vegetables have been cooked they are soft, moist and nutritious so any bacteria that are introduced will now have everything needed to grow and therefore the cooked potatoes, left in the danger zone temperature well beyond the 2 hours could potentially cause foodbourne illness.
    I am sure you do not want to take a chance, especially in the heat of summer.
    We just made it for 4th of July. We really like this recipe, however we made a few changes, I could not file Tarragon vinegar but I found basil and oregano vinegar which suits our taste. We also like texture in our food and we added white onions and pickles. Also I used less of the oil. This recipe is a keeper, try it!!!!
    Great no mayo
    Not a fan of tarragon, used fresh dill and want to try thyme.
    Really impressed.
    I make this as a side dish when I make Paula's oven brisket. It is excellent. Definitely enough for a crowd. I like the fact that you can leave it out for a while.
    Easy to assemble and run of the mill ingredients that you have on hand. Anyone out there looking for a potato salad with no mayo this recipe is worth making!
    my daughter made this salad and we all loved it. i made it and it was easy and taste yummy.. we like to make it for parties and picnics..
    I've been making this salad for a couple of years now and I love it. It's easy, no refrigeration and everyone seems to enjoy it. The longer it sits, the better it tastes. Thanks Paula for a great recipe.
    These were excellent. A great dish for leaving out for a long time. I didn't have enough tarragon vinegar so for half of it I used white wine vinegar with 1 1/2 teaspoons dried tarragon. It was great!
    This recipe is so good and so easy. My mother-in-law cannot eat regular potato salad because of the mayo, but this is perfect!
    This recipe is easy to make. Couldn't find Tarragon vinegar at my store, so I just used white vinegar and added some Tarragon spice. It was delicious and light. I've made this recipe a few times so far, and each and every time there was none left. Everyone came back for seconds and thirds!! This one is a keeperl will make this all year round:-)
    I wanted a salad that wasn't with mayo. I saw Paula make this and I was so excited.
    This recipe is so many things. The potatoes I used were salt potatoes and I cut them in 1/2. After I let it marinate for about 6 hours I tasted it. I had been given the suggestion to smash the potatoes a bit and what a great suggestion. I will do this the next time before it marinates.
    All the flavors are fantastic together. This recipe is so gourmet and yet so primitive.
    I will make this again and again as I have already been asked for the recipe and to make this again.
    Just delicious and simple to make
    Quick and easy
    I needed something to do with potatoes other than baking them and this was it! Verry tasty and easy . I only had russet potatoes and they probably werent as good as red but they still tasted great. Cut the cooking time by 10 or 15 minutes so they wouldnt get too soft.
    My family loves this. I love the fact that you need to keep it at room temp. for a while. This makes it great for picnics, cookouts, get-togethers.
    These potatoes were a huge hit at our party yesterday. I was looking for a potatoe salad recipe, but got something much better. This recipe is full of flavor and was perfect for our neighborhood cookout.
    This is going in my favorites for sure!
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