Italian Potato Salad

photo by Daniele Tomelleri

by Vanessa Gianfrancesco

Nobody wants to spend hours in the kitchen on a warm summer day – especially when we get so few of them. These flavour-packed recipes are quick and easy to make, saving you a little extra time to soak up that oh-so-precious sun.

(serves 4-6 persone)

This classic dish gets an Italian makeover with the inclusion of quality olive oil, fresh herbs, garlic and lemon juice. It’s perfect for a summertime BBQ because it pairs well with just about anything, from meats to fish to sandwiches.


  • 6 large Yukon gold or russet potatoes, peeled
  • 2 litres chicken stock
  • ½ cup good quality olive oil
  • 2 cloves garlic, minced or grated until it resembles a paste
  • ½ cup fresh parsley, finely chopped
  • ½ cup fresh scallions or green onions, finely chopped
  • 1 tbsp fresh oregano, finely chopped
  • 1 lemon, zested
  • 1 tbsp salt
  • 1 tsp freshly cracked pepper
  • ½ cup freshly grated Parmigiano Reggiano


Cut the potatoes into 1½ inch cubes. If you are doing this in advance, be sure to keep them in water until you are ready to cook them to prevent them from turning brown.

In a large pot, add in the potatoes and cover with cold chicken stock. If the potatoes are not covered with stock, simply compensate with water. Bring to a boil, add salt and cook on high heat for 10 minutes. Poke the potatoes with a knife to make sure that they are cooked. Once they are, strain the potatoes.

In a bowl, combine the olive oil, garlic, parsley, scallions or green onions, oregano, lemon zest, salt and pepper. Add in the cooked potatoes and toss with the olive oil mixture (it is perfectly normal if the potatoes mash slightly). Sprinkle with Parmigiano Reggiano. Taste to make sure that there is enough seasoning before serving.

Serve warm or cold. This salad can be stored in the fridge for up to three days.