Italian Potato Salad Recipe

Name: Italian Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds red potatoes; 4 ounces pancetta, diced if whole or cut into strips if sliced; 1 cup light olive oil; 1 fat clove of garlic, sliced very thinly; 2 lemons, juiced; 2 tablespoons tablespoons cider vinegar; 1 teaspoon sea salt, preferably Maldon; 1 teaspoon granualted sugar; 1/2 teaspoon dried oregano; 1/2 teaspoon dried red pepper flakes; 1/4 coarse-ground black pepper; 3 whole scallions, sliced on the diagonal

Servings: persons

1 1/2 pounds red potatoes
4 ounces pancetta, diced if whole or cut into strips if sliced
1 cup light olive oil
1 fat clove of garlic, sliced very thinly
2 lemons, juiced
2 tablespoons tablespoons cider vinegar
1 teaspoon sea salt, preferably Maldon
1 teaspoon granualted sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
1/4 coarse-ground black pepper
3 whole scallions, sliced on the diagonal

1
["Slice potatoes into 1/2"" circles. Place in a skillet with enough water to cover them by 1/2"" and bring to a boil. Cover the skillet and remove from heat. Allow to sit for 10 minutes or until potatoes are barely cooked though; drain in a colander.", "In a skillet over medium heat, cook pancetta cubes or strips until crisp and browned. With a slotted spoon, remove pancetta from pan to a plate lined with a paper towel. Drain grease from skillet.", "In skillet, stir together olive oil and garlic; cook over low heat until garlic becomes aromatic and loses its sharp aroma. Stir in the drained potatoes, lemon juice, cider vinegar, salt, sugar, oregano and red pepper flakes. Turn heat to medium and cook until potatoes are tender.", "With a slotted spoon, transfer potatoes to a serving bowl. Sprinkle with black pepper and the scallions; combine. Top with pancetta and serve."]

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds red potatoes, 4 ounces pancetta, diced if whole or cut into strips if sliced, 1 cup light olive oil, 1 fat clove of garlic, sliced very thinly, and more.

Yes, Italian Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Italian Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions