Nona's Potato Salad
Prep time
Cook time
Total time
Loaded with garlic and parsley, this Italian twist on the classic potato salad is Nona's favorite.
Recipe type: Side
Cuisine: American
Serves: 8-10
  • 7-8 Idaho® russet potatoes
  • 1 tbsp Kosher salt
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • ½ cup onion, finely diced
  • 1 cup celery hearts, finely diced
  • 3-4 cloves garlic, crushed
  • ½ cup chopped parsley
  • 1 cup mayonnaise
  • Salt and Pepper to taste*
  1. Wash and peel the potatoes, then dice into 1-inch cubes.
  2. Transfer to a large pot along with 1 tablespoon of Kosher salt and just enough water to cover the potatoes. Bring this to a boil over high heat, and cook for about 10 minutes or until the potatoes can be pierced with a fork (but are not falling apart).
  3. Drain the potatoes and rinse with cold water to cool. Transfer to a large mixing bowl.
  4. Toss the potatoes with the olive oil and vinegar first, then add the remaining ingredients, and toss until completely blended.
  5. Chill for a couple of hours before serving.
*I probably added about ½ tsp to a full teaspoon of kosher salt at the end
Recipe by Webicurean at