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    Home » Salads and Dressings » Italian Potato Salad with Pickled Shallots

    Italian Potato Salad with Pickled Shallots

    Published: Apr 25, 2021 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 2 Comments

    Jump to Recipe Print Recipe
    Italian Potato Salad with Pickled Shallots with text overlay
    Italian Potato Salad with Pickled Shallots with text overlay
    Italian Potato Salad with Pickled shallots with text overlay
    Italian Potato Salad mayo-free with text overlay
    Italian Potato Salad with Pickled shallots with text overlay

    This Italian Potato Salad with Pickled Shallots is bursting with flavour from fresh snipped chives, grainy mustard, capers and best of all, pickled shallots! Mayo-free.

    Close up view of Italian potato salad with pickled shallots and snipped chives

    I'm in a picnic mood today with this Italian Potato Salad with Pickled Shallots!

    What's a picnic without potato salad? It's a tradition enjoyed all over the world, not just in North America. In fact, potato salad originated in Germany. A traditional German potato salad is tossed with a vinegar-based dressing while a North American version is often mayonnaise-based.

    My recipe is made with new potatoes. It's an Italian potato salad without mayo, and it's bursting with flavour from fresh snipped chives, grainy mustard, optional capers and best of all, pickled shallots!

    A bowl of Italian potato salad with a jar of pickled shallots beside

    I'm a long-time fan of potato salad, any style! I make this Springtime Potato Salad with Lemon Tahini Dressing often.

    However, with a fresh jar of my homemade Quick Pickled Shallots with Apple Cider Vinegar in the fridge, I was dying to try something a little different.

    Combining bold flavours like capers, mustard and shallots with creamy new potatoes makes a tasty side dish. This Italian potato salad is perfect for picnics and barbecues year-round.

    What kind of potatoes are best for potato salad?

    Small, waxy potatoes with thin skins are the best. I like to use new potatoes or baby potatoes. Creamy yellow Yukon Gold potatoes work beautifully in this potato salad recipe. Save your russets for baking. They tend to break apart and become a little mushy.

    Small yellow, red or white potatoes will all make a great mayo-free potato salad.

    Preparing Potato Salad

    🔪Instructions

    • First, cook the potatoes. Start them in cold water and leave them whole. Make sure to add salt to the water. If you start them in boiling water, the outside will be overcooked and spongy and the inside may not be fully cooked. Simmer gently and be careful not to overcook. When done, the potatoes should be fork-tender, but not mushy.
    • While they are simmering, make the dressing. Combine olive oil, fresh chives, capers, and whole-grain mustard and set aside.
    • Next, drain the potatoes and rinse with cool water. Leave the skins on for extra nutrition, or slip them off. Your choice.
    • Once the potatoes are completely cool, transfer to a bowl and toss with the dressing.
    • And finally, garnish with pickled shallots and fresh snipped chives. Chill until serving time.
    a glass bowl of Italian potato salad garnished with snipped chives, parsley and pickled shallots

    Possible Variations

    I like to vary this mayo-free potato salad recipe by adding lots of flavourful ingredients, so you won't miss the mayonnaise! Try one or more of the following ideas.

    Marinated artichoke hearts (add a small jar, drained and chopped) or sun-dried tomatoes give it an Italian flair. You can also add finely chopped kale, cherry tomatoes, or even pickled green beans.

    Safe storage instructions

    Store potato salad covered in the refrigerator. Stored this way, it will last for 3 to 5 days. Don't leave potato salad out at room temperature for more than 2 hours, as bacteria form rapidly at temperatures between 40°F and 140°F.

    Potato salad doesn't freeze particularly well. However, you will have more luck freezing it successfully with a recipe like this one than with one that includes mayonnaise, as mayonnaise tends to separate when frozen. My advice: enjoy it now!

    a glass bowl filled with Italian Potato Salad with a jar of pickled shallots beside it

    Potato Salad with Pickled Shallots

    This Potato Salad with Pickled Shallots is bursting with flavour from fresh snipped chives, grainy mustard, capers and best of all, pickled shallots! Ideal for picnics and deck parties.
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Italian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 234kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    • 1.5 lbs new potatoes, (baby potatoes)
    • 1 teaspoon salt
    • 3 tablespoon olive oil, extra virgin
    • 2 tablespoon finely chopped fresh chives, plus more for garnish
    • 1 tablespoon capers, optional
    • 1 tablespoon grainy mustard
    • ½ tsp each salt and pepper
    • 2 tablespoon pickled shallots

    Instructions

    • In a medium pot, cover potatoes with water. Add salt. Bring to a simmer and cook until potatoes are fork tender, about 15 minutes. Check frequently to avoid overcooking. Potatoes should be cooked, but firm.
    • While potatoes are cooking, prepare the dressing. In a small jar or measuring cup, combine the olive oil, fresh snipped chives, capers, mustard, and salt and pepper.  Whisk until well combined and set aside.
    • Drain the potatoes. Rinse gently with cold water. You can leave the skins on if you'd like, or remove them. They will slip off fairly easily. Cool slightly.
    • Transfer to a bowl, toss gently with the dressing and sprinkle with pickled shallots. Add more salt if necessary. Garnish with extra fresh chives. Chill until serving time. Cover and refrigerate leftovers promptly.

    Notes

    If you don't like capers, leave them out. This potato salad has lots of flavour even without the capers.
    Store potato salad covered in the refrigerator. Stored this way, it will last for 3 to 5 days. Don't leave potato salad out at room temperature for more than 2 hours, as bacteria form rapidly at temperatures between 40°F and 140°F.

    Nutrition

    Calories: 234kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 932mg | Potassium: 789mg | Fiber: 3g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 34.7mg | Calcium: 24mg | Iron: 1.5mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    This post was originally published in 2019. It has been updated with new information to make it more helpful.

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    Reader Interactions

    Comments

    1. Kayla

      December 09, 2021 at 12:31 pm

      5 stars
      I made this to go with your garlic parmesan chicken. Loved those pickled shallots! I will be making this potato salad again, for sure.

      Reply
      • Elaine

        December 09, 2021 at 12:33 pm

        Thanks for taking the time to let me know, Kayla! Much appreciated--thanks for the 5-star rating!

        Reply

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    Elaine from Flavour and Savour

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