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Italian Potato Salad

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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.

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

  1. Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
  2. Cut the warm potatoes into bite-sized pieces and place them in a large mixing bowl.
  3. In a small bowl, whisk together olive oil, lemon juice or vinegar, garlic, salt, and pepper to make the vinaigrette.
  4. Add cherry tomatoes, red onion or shallots, olives, and herbs to the potatoes.
  5. Pour the vinaigrette over the salad and toss gently to coat everything evenly.
  6. 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

Find it online: https://thefamilycooking.com/italian-potato-salad/