Why You’ll Love This Recipe
Italian Potato Salad is light, healthy, and packed with flavor. The absence of mayonnaise makes it perfect for outdoor events and picnics. It’s naturally dairy-free and can be made vegan, gluten-free, and even Whole30 compliant with simple swaps. This salad is easy to prepare and holds up well in the fridge, making it a great make-ahead option for entertaining or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes or Yukon Gold potatoes
- Extra virgin olive oil
- Fresh lemon juice or red wine vinegar
- Garlic, minced
- Cherry tomatoes, halved
- Red onion or shallots, thinly sliced
- Kalamata or black olives, pitted and halved
- Fresh basil or parsley, chopped
- Salt and black pepper to taste
Directions
- Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
- Cut the warm potatoes into bite-sized pieces and place them in a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice (or vinegar), minced garlic, salt, and black pepper to make the vinaigrette.
- Add cherry tomatoes, sliced onion, olives, and chopped herbs to the bowl with the potatoes.
- Pour the vinaigrette over the salad and toss gently to combine.
- Let the salad rest for at least 15 minutes before serving to allow the flavors to meld.
Servings and timing
This recipe serves approximately 6 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
- Add sliced cucumbers or artichoke hearts for extra texture.
- Use capers instead of olives for a sharper briny flavor.
- Add arugula or spinach just before serving for a green boost.
- Sprinkle with grated vegan or dairy-based Parmesan cheese for added flavor.
- Substitute lemon juice with balsamic vinegar for a richer finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This salad is best served cold or at room temperature. It doesn’t require reheating. If needed, add a splash of olive oil or lemon juice before serving to refresh the flavors.
FAQs
Is Italian potato salad served warm or cold?
It can be served warm, at room temperature, or cold—it’s delicious all three ways.
Can I make this ahead of time?
Yes, it tastes even better after a few hours in the fridge as the flavors blend.
What potatoes are best for this salad?
Waxy potatoes like baby potatoes or Yukon Gold hold their shape best after boiling.
Do I need to peel the potatoes?
No, thin-skinned varieties don’t need peeling unless you prefer them that way.
Can I add protein to this salad?
Yes, grilled chicken, tuna, or white beans pair beautifully with the flavors in this salad.
Is this potato salad vegan?
Yes, as long as you don’t include any dairy-based garnishes like cheese.
Can I use vinegar instead of lemon juice?
Absolutely. Red wine vinegar or white wine vinegar work very well.
Are olives necessary?
No, but they add great flavor. You can leave them out or substitute with capers.
What herbs work best?
Fresh basil, parsley, and oregano are all excellent options. You can also use a mix.
Can I freeze Italian potato salad?
Freezing is not recommended, as potatoes and fresh vegetables lose texture after thawing.
Conclusion
Italian Potato Salad is a light, flavorful, and colorful alternative to traditional creamy versions. With a tangy vinaigrette, fresh herbs, and Mediterranean ingredients, it’s the perfect side for everything from summer cookouts to simple weeknight dinners. Quick to make and full of bold Italian flavor, this dish is a must-have in your salad rotation.
PrintItalian Potato Salad
Italian Potato Salad is a vibrant, mayo-free side dish featuring tender potatoes, cherry tomatoes, olives, red onion, and fresh herbs tossed in a zesty garlic-lemon vinaigrette. It’s a Mediterranean-inspired option perfect for warm-weather meals, picnics, or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiled
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 2 pounds baby potatoes or Yukon Gold potatoes
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice or red wine vinegar
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 red onion or 2 shallots, thinly sliced
- 1/2 cup Kalamata or black olives, pitted and halved
- 1/4 cup fresh basil or parsley, chopped
- Salt and black pepper to taste
Instructions
- Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
- Cut the warm potatoes into bite-sized pieces and place them in a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice or vinegar, garlic, salt, and pepper to make the vinaigrette.
- Add cherry tomatoes, red onion or shallots, olives, and herbs to the potatoes.
- Pour the vinaigrette over the salad and toss gently to coat everything evenly.
- Let the salad rest for at least 15 minutes before serving to allow flavors to meld.
Notes
- Serve warm, at room temperature, or cold—it’s versatile and delicious any way.
- Letting the salad sit enhances the flavor absorption.
- Add greens like arugula just before serving for freshness.
- Customize with capers, cucumbers, or artichokes for variety.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 2g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
