Italian Potato Salad without Mayo

Italian Potato Salad without mayo is a flavorful dish featuring tender potatoes tossed with savory olives, tangy capers, sweet sun-dried tomatoes, and sharp pecorino cheese. The salad is dressed with a vibrant mix of lemon juice, garlic, and high-quality extra virgin olive oil, which enhances the ingredients’ natural flavors.

This refreshing combination creates a bright, zesty salad that’s both satisfying and healthy, proving that you won’t miss the traditional mayonnaise. It’s a perfect side dish for picnics, barbecues, or any gathering where you want to impress with a delicious, mayo-free option.

Ingredients for Italian Potato Salad

• Potatoes: Use 2 pounds of waxy red potatoes (like red bliss or fingerling) for the best texture.
• Fresh Lemon Juice: You’ll need the juice of 1 large lemon for a bright, citrusy flavor.
• Extra Virgin Olive Oil: Use ½ cup of high-quality olive oil to create the dressing.
• Garlic Confit: Prepare 4-5 cloves of garlic confit, which involves slow-cooking garlic in olive oil until tender and then mashing it.
• Pecorino Romano Cheese: Add ½ cup of grated pecorino cheese for sharpness and saltiness.
• Olives: Use ½ cup of pitted olives, such as Kalamata or green olives, for a briny flavor.
• Capers: Include 2 tablespoons of capers for added saltiness and tang.
• Sun-Dried Tomatoes: Use ½ cup of chopped sun-dried tomatoes to contribute sweetness.
• Green Onions: Add 2-3 chopped green onions for freshness and crunch.
• Flat-Leaf Parsley: Incorporate ¼ cup of chopped fresh parsley for an extra burst of flavor.

How to Make Italian Potato Salad: Step-by-Step

Step 1: Gather and Prep Ingredients

• Gather Ingredients: Ensure you have all necessary ingredients: 2 pounds of waxy red potatoes, 1 large lemon, ½ cup of extra virgin olive oil, 4-5 cloves of garlic confit, ½ cup of grated pecorino Romano cheese, ½ cup of pitted olives, 2 tablespoons of capers, ½ cup of chopped sun-dried tomatoes, 2-3 chopped green onions, and ¼ cup of chopped flat-leaf parsley.

Step 2: Cook the Potatoes

• Cut Potatoes: Wash the potatoes and cut them into uniform 1-inch cubes.

Step 3: Prepare the Cooking Pot

• Add to Pot: Place the potatoes in a large pot and cover them with cold water.

Step 4: Bring to Simmer

• Heat the Pot: Set the pot on medium heat and bring the water to a simmer.

Step 5: Salt the Water

• Add Salt: Once simmering, add a large pinch of salt to the water.

Step 6: Cook the Potatoes

• Simmer: Cook the potatoes for about 5-7 minutes, stirring occasionally until tender but not falling apart.

Step 7: Drain Potatoes

• Drain: Once cooked, drain the potatoes in a colander.

Step 8: Make the Dressing

• Combine Dressing Ingredients: In a large mixing bowl, whisk together ½ cup of olive oil, the mashed garlic confit, and the juice of 1 large lemon.

Step 9: Season the Dressing

• Add Seasoning: Season the dressing with salt and black pepper to taste.

Step 10: Mix Potatoes with Dressing

• Combine: While the potatoes are still warm, add them to the bowl with the dressing and toss gently.

Step 11: Add Mix-Ins

• Incorporate Ingredients: Add ½ cup of chopped sun-dried tomatoes, ½ cup of pitted olives, and 2 tablespoons of capers to the potato mixture.

Step 12: Add Cheese and Herbs

• Mix in Cheese and Herbs: Stir in ½ cup of grated pecorino Romano cheese, 2-3 chopped green onions, and ¼ cup of chopped flat-leaf parsley.

Step 13: Taste and Adjust

• Taste the Salad: Sample the salad and adjust seasoning with more salt, pepper, or lemon juice if needed.

Step 14: Chill (Optional)

• Refrigerate: If desired, let the salad cool to room temperature or refrigerate for about 30 minutes to enhance the flavors.

Step 15: Serve

• Enjoy: Serve your Italian Potato Salad as a delicious side dish!

Types of Potatoes for Italian Potato Salad

Choosing the right type of potato is crucial for making a great no-mayo Italian potato salad. Here are the three main categories:

1. Waxy Potatoes:
   • Characteristics: Waxy potatoes have thin skins, low starch content, and moist flesh. They hold their shape well after cooking, making them ideal for salads, roasting, and gratins.
   • Examples: Red potatoes (like the ones used in this recipe), red bliss, and fingerling potatoes are excellent choices for potato salad due to their firm texture.
2. Floury Potatoes:
   • Characteristics: Floury potatoes have rough skins and high starch content, resulting in low moisture. They cook up light and fluffy, making them perfect for baking and mashing.
   • Example: The Russet potato is a common floury type, but it’s not ideal for salads since it tends to break apart.
3. All-Purpose Potatoes:
   • Characteristics: These potatoes are versatile, with a balance of density and crumbly texture. They can be used in various cooking applications without becoming too mushy or too firm.
   • Examples: Varieties like Yukon Gold are often classified as all-purpose and can work in potato salads but might not hold their shape as well as waxy potatoes.

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