Italian Potato Salad

While a potato salad makes for an easy side with dinner, a heavy mayo-based dressing with hearty vegetables can feel like a bit much with an elegant meal. However, a leafy green salad with a vinaigrette might seem too light as a side. That’s why we made a recipe that’s the best of both worlds! This Italian potato salad swaps out the mayonnaise with a simple olive oil dressing to lighten up your side. As a result, you have a delicate potato salad focusing on the flavors of fresh vegetables.

Classic Italian ingredients like tomatoes, basil and garlic are tossed into this recipe, with hearty potatoes to round it out.

Italian Potato Salad Ingredients

Alejandro Monfort for Taste of Home

• Potatoes: This recipe calls for red potatoes. They tend to hold up better in a potato salad than Russet or Idaho potatoes. Other waxy varieties such as a Yukon gold potato are also considered the best potatoes to use in potato salad.
• Plum tomatoes: The second most prominent ingredient in the recipe is the tomatoes. The recipe calls for plum tomatoes, but it could also work for other medium-sized varietals like Romas or tomatoes on the vine.
• Red onion: Red onion has a sweeter, more potent taste than white or yellow onion, adding to this Italian potato salad’s variety of flavors.
• Fresh basil leaves: The combination of basil and tomato gives this potato salad that Italian flare, both ingredients primarily used in Italian-style cuisine.
• Pimiento-stuffed olives: The stuffed pimientos are used to cut the bitter taste of the strong, briny olives in this recipe, adding a hint of sweetness to the dish.
• Garlic cloves: Garlic is used in the dressing with the olive oil and dried oregano, and pairs well with the fresh herbs in this recipe. There are several ways to mince garlic if you don’t have a garlic press on hand.
• Olive oil: Instead of mayonnaise, used in a traditional potato salad, this recipe sticks to a simple olive oil-based dressing to bring everything together.

Directions

Step 1: Cook the potatoes

Alejandro Monfort for Taste of Home

Add the potatoes to a large pot and fill with water until they are covered. Bring the pot to a boil, then reduce to a simmer. Cook the potatoes for 15 minutes, or until they are tender. Let them cool, then dice them into bite-sized pieces.

Editor’s tip: Salt the water! Similarly to the way we salt water for pasta, salt the water for your potatoes to give them extra seasoning. This will not over salt the potatoes, but give the inside of them an enhanced flavor.

Step 2: Whisk the dressing

Alejandro Monfort for Taste of Home

In a small bowl, whisk together the olive oil, minced garlic, dried oregano, salt, and pepper.

Step 3: Combine, then toss to coat

Alejandro Monfort for Taste of Home

Combine the cooked potatoes, tomatoes, red onion, fresh basil, pimiento-stuffed olives and dressing. Toss everything to coat.

Alejandro Monfort for Taste of Home

Recipe Variations

• Toss in extra vegetables: This recipe for Italian potato salad keeps things simple with tomatoes, red onion, and olives, but feel free to get creative by adding other vegetables you enjoy. Sautéed green beans and leafy greens such as arugula are other great options that pair nicely with everything else already in the bowl. Other jarred vegetables could work such as artichokes, sun-dried tomatoes and capers.
• Make extra protein: Turn this Italian potato salad recipe into the perfect lunch by tossing in a hearty protein, such as mozzarella pearls, diced chunks of ham or thick salami. For a vegan version, toss in a can of white beans.
• Include vinegar: Upgrade the dressing of this recipe and make a vinaigrette in seconds by whisking the oil and seasonings with vinegar, such as balsamic or red wine. This gives the potato salad an added zing of flavor that combines nicely with the fresh basil and garlic.

Can you make Italian Potato Salad ahead of time?

Although this potato salad will be good for up to four days in the refrigerator, it is best consumed earlier when the vegetables still have a nice snap and the dressing hasn’t made them overly soggy. Sure, while it is possible to freeze potato salad, it’s not highly recommended given it will change the texture of the entire dish. Needless to say, it is best to consume it within a day or two of making it for the best eating experience. If you want to store the leftovers, be sure to do so in an air-tight container in the refrigerator.

Italian Potato Salad Tips

Should I peel the potatoes before cooking them?

While there’s nothing wrong with peeling the potatoes for this Italian potato salad recipe, the red skin adds another layer of flavor to this dish that would otherwise be lost. Why not keep things simple by saving yourself that extra step and keeping the skin on?

Do I chill this Italian potato salad before serving?

Yes, chill this salad for the best taste. It is wise to let the flavors of this potato salad intermingle and marinate for one to two hours before serving. This gives the vegetables extra time to seep in that tasty dressing and elevate the flavor.

What do I serve with Italian potato salad?

This recipe is very versatile and can be paired with a variety of main dishes, such as grilled steak, chicken, and fish. Think of it as the upgraded hearty side salad, a simple side to go with your meal that includes both a vegetable and a carbohydrate to keep you full.