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Nona’s Italian Potato Salad

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Serves: 4-6
Prep Time: 15 Minutes
Cook Time: 10 Minutes

Nona's Italian Potato Salad

Nona’s Italian Potato Salad is a bold, rustic twist on the classic, packed with Mediterranean flavor and old-world charm. Tender Yukon Gold potatoes are tossed with juicy Roma tomatoes, briny kalamata olives, sharp shallots, and savory anchovy fillets for a deeply satisfying bite. Capers, garlic, and a sprinkle of dried oregano add layers of tangy, herby depth, all brought together with a robust red wine vinaigrette and extra virgin olive oil. This no-mayo potato salad is hearty, zesty, and perfect served warm or at room temperature — just the way Nona would’ve made it.

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Ingredients

  • 2 lbs Yukon Gold potatoes, cooked, peeled (or unpeeled), and diced
  • 10–12 kalamata olives, pitted and halved
  • 2 Roma tomatoes, diced
  • 1 medium shallot, finely diced
  • 2 garlic cloves, finely diced
  • 3 tbsp capers, drained
  • 1 (2.8 oz) can anchovy fillets, chopped
  • 1 tsp dried oregano
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • Salt and black pepper, to taste

Instructions

  1. Cook the potatoes:
    Boil whole Yukon Gold potatoes in salted water until fork-tender (about 15–20 minutes). Drain and let cool slightly. Dice into bite-sized cubes. (Peeling is optional based on texture preference.)
  2. Prepare the vinaigrette:
    In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  3. Combine the salad:
    In a large bowl, gently combine the diced potatoes, kalamata olives, tomatoes, shallot, garlic, capers, and anchovy fillets.
  4. Dress the salad:
    Pour the vinaigrette over the potato mixture and toss gently to coat everything evenly. Adjust seasoning with additional salt and pepper, if needed.
  5. Let it marinate:
    Allow the salad to sit at room temperature for at least 15–20 minutes before serving, so the flavors can meld.
  6. Serve:
    Serve slightly warm or at room temperature. Garnish with fresh parsley or basil if desired.

Notes

Here are some great pairing options for this dish:

Main Dish Pairings (Protein-Focused)

  1. Grilled Italian Sausage with Peppers
    Smoky and savory with just enough richness to contrast the acidic potato salad.
    Optional: Add crusty bread to round it out.
  2. Bistecca alla Fiorentina (Tuscan-style Grilled Steak)
    Hearty and simple — the briny salad cuts through the steak’s fat beautifully.
  3. Whole Grilled Branzino or Snapper with Lemon & Herbs
    Light and fresh with a slightly charred skin — complements the salad’s anchovy and caper notes.
  4. Herb-Marinated Chicken Thighs (Grilled or Roasted)
    Mediterranean seasoning (thyme, oregano, lemon) ties everything together.
  5. Eggplant Caponata or Roasted Vegetable Platter (Vegetarian)
    Sweet and sour eggplant-based dish matches the acidity and savoriness of the potato salad.

Appetizer or Board Pairings

  1. Charcuterie Board with Prosciutto, Soppressata, and Aged Cheese
    Anchovy and olive flavors play nicely with salty cured meats.
    Include pecorino, aged provolone, or Parmigiano-Reggiano.
  2. Grilled Bread with Ricotta and Lemon Zest
    A creamy contrast to the punchy flavors of the salad.
  3. Frittata or Italian-Style Omelette with Herbs
    Mild and fluffy — a great backdrop for the bold salad.

Wine Pairings

With all the vinegar, olives, and anchovies, you’ll want acid-driven wines that can hold their own without fighting the flavors.

Red Wines (light to medium-bodied)

  1. Chianti Classico – High acid and earthy — perfect for rustic Italian fare.
  2. Barbera – Bright cherry and herb notes; good acidity to match vinaigrette.
  3. Dolcetto – Fruity but dry and slightly bitter, ideal with olives and anchovies.

White Wines

  1. Verdicchio – Clean and mineral with a subtle almond finish; pairs beautifully with anchovy and capers.
  2. Vermentino – Bright and herbal with salinity — great for Mediterranean pairings.
  3. Sauvignon Blanc (Italian or French) – Zippy and green, can handle acidity and sharp shallots.

Rosé

  1. Cerasuolo d’Abruzzo or Provençal Rosé – Dry, slightly floral, and refreshing. A great all-around option.

Non-Alcoholic Pairings

  1. Sparkling Water with Lemon & Thyme
    Cuts through brininess, keeps the palate fresh.
  2. Iced Green Tea with Orange Peel
    Subtly bitter and citrusy — great against anchovy and capers.
  3. Tomato-Basil Shrub (Drinking Vinegar Mocktail)
    Complex and savory — a bold NA pairing for a bold dish.

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