EASY Italian Potato Salad is made easy with boiled potatoes, chopped red onions, celery, olives and an extra virgin olive oil and lemon vinaigrette. I made this potato salad a thousand times and let me tell you, it never disappoints! It’s a crowd-pleaser and one you can make one day ahead.
This is a potato salads that’s not weighed down with a lot of mayonnaise or sour cream. It’s one you don’t need to chill, you can serve it warm or at room temperature. Just wholesome goodness added to the potatoes, like extra virgin olive oil and vinegar along with some fresh lemon juice that adds some zesty freshness to the flavor that is addicting! Some red onions and celery also adds some crunch and more flavor to this Italian potato salad. Go ahead, if you like you can even add in some chopped carrots as well, adding a punch of color too! Actually, the more fresh veggies in there, the better!
Italian potato salad is super simple and super delicious! It’s so good, they’ll come back for more, for sure.
Here’s a tip: When making potato salad, its always best to allow potatoes to cool completely before slicing them. This will prevent them from breaking apart while slicing.
EASY Italian Potato Salad
- 4 baking potatoes, boiled
- 1/4 cup thinly sliced red onion
- 1/4 cup black olives – sliced
- 1 celery stalk- thinly sliced
- 2 to 3 Tbsp. extra virgin olive oil
- 1 to 2 Tbsp. white balsamic vinegar or apple cider vinegar
- 1/2 lemon -juiced
- 2 pinches of MC Italian seasonings
- salt and pepper to taste
In a medium size pot filled with water, boil potatoes for about 20 minutes, or until a knife can easily slide through the potato. Drain. Then run cold water over them for a few minutes to stop the cooking process. Set potatoes aside and allow to cool completely.
Meantime, prepare your vinaigrette. In a small mixing bowl, mix olive oil, vinegar, lemon juice and seasonings. Season with salt and pepper to taste.
When potatoes are completely cool, slice potatoes in half horizontally, then slice again each half vertically into 1/2″ cubes, then transfer to a mixing bowl.
Add onions, olives, celery, and vinaigrette and toss gently until well combined. Potatoes tend to absorb the oil very quickly, so if you feel you need to add a little more, drizzle a little extra. Serve at room temperature or chilled.
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We can’t believe it’s the end of July. Can you? Time is flying by and so much is going on in our lives this year – all good! Looking forward to catching up with you soon. Hope you have a great weekend!