Italian Potato Salad

About this recipe

Skip the eggs, and forget the mayo—here’s a way to make potato salad that’s excellent for any summer occasion.


In a nice pot, boil:

  • 2 lb. table potatoes (skins on) in salted water until cooked.

When done, run under cold water, peel skins, and cut into potato salad-shaped cubes. Then put into a large bowl.

Toss with:

  • 2 tbsp. olive oil,
  • 2 tbsp. white vinegar,
  • 2 stalks green onion (diced),
  • 2 stalks celery (diced),
  • 1 tbsp. chopped fresh mint,
  • ½ tsp. salt and ¼ tsp. black pepper.

Refrigerate overnight.


  • If potatoes are big, cut in half before boiling.
  • Make sure you taste for olive oil and vinegar. You should also taste for salt, pepper, and the mint. (This is just a recipe, you know?)
  • For Canadian-style potato salad, instead of olive oil use mayo mixed with a little white vinegar (in which case you wouldn’t add additional vinegar). You’ll also need to add sliced, boiled eggs and forget about the mint. (Why am I even telling you this?)
    If making lots (e.g., 10 lb.), put your potatoes into one bowl and use another to season and mix. Prepare your first 2 lb., and then add your next 2 lb. potatoes to the bowl along with more oil, vinegar, green onion, celery, mint, salt, and pepper, and mix everything together. Keep this system going until all your potatoes are done.

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