Italian Potato Salad brings a Mediterranean twist to the classic picnic favorite we all know and love. Unlike its mayo-heavy American cousin, this vibrant version relies on good olive oil, fresh herbs, and zesty lemon to create a lighter, more aromatic potato dish that’s perfect for any occasion.
With its roots in the sun-drenched Italian countryside, this potato salad celebrates simple, quality ingredients that shine together. The potatoes remain the star, but they’re elevated by the bright flavors of Italy that make this dish irresistible whether served warm or chilled.
Why You’ll Love This
- No mayo means it’s perfect for outdoor gatherings and won’t spoil as quickly in warm weather
- Lighter and fresher than traditional potato salad, but equally satisfying
- Can be served warm, at room temperature, or cold – versatile for any season
- Ready in just 45 minutes with minimal hands-on preparation
- Naturally gluten-free and easily adaptable for vegan diets
Ingredients
- 4 medium to large potatoes
- 2 eggs
- 2 Roma tomatoes
- 1 medium cucumber
- 1/2 red onion
- 1/2 cup green olives
- 2 tablespoons capers
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons oregano
- 2 teaspoons juice from the capers
- Salt to taste
Instructions
- In a large pot, boil the potatoes in salted water until fork tender, but not overcooked. At the same time, in a separate pot, boil the eggs for 10 minutes.
- Drain the cooked potatoes and allow them to cool in the refrigerator. Place the boiled eggs in a bowl of cold water and ice to cool quickly and stop the cooking process.
- Peel the cucumber and dice into small bite-sized pieces. Dice the tomatoes and red onion into cubes and slice the olives. Optional: soak the diced onions in a bowl of cold water for a few minutes to remove the harsh onion taste.
- Dice the cooled potatoes into cubes (you can peel them if you prefer, but leaving the skin on adds texture and nutrients). Peel and finely chop the boiled eggs.
- In a jar or small bowl, combine the extra virgin olive oil, white wine vinegar, oregano, caper juice, and a good pinch of salt. Whisk together until well combined.
- In a large bowl, combine the diced potatoes, chopped eggs, diced vegetables, olives, and capers. Pour the dressing over everything and gently toss until all ingredients are evenly coated with the dressing. Be careful not to mash the potatoes.
- Taste for seasoning, adding more salt if needed. Serve as a side dish or light main meal. This salad can be served immediately or chilled for an hour before serving.
Tips & Variations
- For extra protein, add chunks of Italian tuna packed in olive oil or white beans
- Swap red potatoes for Yukon Gold or fingerling potatoes for a different texture
- Make it creamy (but still Italian) by adding small cubes of fresh mozzarella or crumbled feta
- Add thinly sliced fennel for a subtle anise flavor that complements the other ingredients beautifully
- For meal prep, make the salad up to 2 days ahead, but add the fresh herbs just before serving
- If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding
Serving Suggestions
This Italian Potato Salad makes a wonderful side dish for grilled meats, especially Italian sausages, grilled chicken, or a classic steak. It’s also substantial enough to serve as a light lunch alongside crusty Italian bread and a simple green salad.
For a complete Italian-inspired meal, serve alongside antipasto skewers and finish with a light dessert like fresh fruit drizzled with honey and a sprinkle of toasted pine nuts.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- The flavors deepen over time, making this salad even better the next day
- Bring to room temperature before serving if made ahead and refrigerated
- For best texture, avoid over-boiling the potatoes – they should hold their shape when tossed
FAQs
Can I make this Italian Potato Salad vegan?
Yes! This recipe is naturally vegan as written. Just ensure your capers and sun-dried tomatoes aren’t packed with any animal products.
How do I know when the potatoes are perfectly cooked?
Test with a fork – it should slide in easily but the potato shouldn’t fall apart. The potatoes should maintain their shape when tossed with the dressing.
Can I use dried herbs instead of fresh?
Fresh herbs are strongly recommended for authentic flavor, but if necessary, use 1 teaspoon dried herbs for each tablespoon of fresh herbs called for.
Why add the dressing to warm potatoes?
Warm potatoes absorb the dressing better, resulting in more flavorful salad. This is a key technique for many European potato salad recipes.
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