Salads and Sides/ Vegetable Sides/ Vegetarian Recipes

EASY Italian Potato Salad

Easy Italian Potato Salad by 2sistersrecipes.com

EASY Italian Potato Salad is a light and delicious potato salad tossed with chopped red onions, celery, olives and an extra virgin olive oil and lemon vinaigrette.  No mayonnaise needed for this one and it won’t be missed either.  Our mom’s recipe is a tried and true one, and will never disappoint!  Make ahead and loaded with flavor, this easy Italian potato salad is a definite crowd-pleaser and one you’ll want to make all summer long!

While this potato salad is not weighed down with a lot of mayonnaise or sour cream, it’s an ideal salad to serve at potluck, picnic or barbecue because this potato salad can be served either chilled, at room temperature and even warm.

The potatoes have a delicate texture and will absorb easily this wonderful fresh tasting vinaigrette.  The vinaigrette is made with extra virgin olive oil, vinegar and fresh lemon juice.  Then dried herbs are added for more flavor.

Easy Italian Potato Salad is super simple and super delicious!  It’s so good, they’ll come back for seconds – for sure!

Easy Italian Potato Salad by 2sistersrecipes.com

Here’s a tip:  When making this potato salad, its always best to run the potatoes under cold water for a few seconds to stop the cooking process.  Then allow potatoes to cool completely before peeling and slicing them.  This will prevent them from falling apart when slicing.

Also, if you love this Easy Italian Potato Salad, then you may enjoy our Potato and Green Bean Salad as well!  Take care now!  🙂

* Check out our full recipe card below!

Ingredients needed for our EASY Italian Potato Salad:

  • 4 large baking potatoes (un-peeled)
  • 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, place the potatoes in water and boil potatoes for about 15 to 20 minutes, or until a knife can easily slide through the potato.  (Be sure not to over cook the potatoes or they will fall apart and ruin the salad).  Drain in a colander.  Then run cold water over them for a few minutes to stop the cooking process.  Set potatoes aside and allow them to cool completely.

Meantime, make the vinaigrette. In a small mixing bowl,  whisk olive oil, vinegar, lemon juice and seasonings. Season with salt and pepper to taste.

When potatoes are completely cool, gently peel off their skins and discard.   Then 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, go ahead and add in extra olive oil.  Taste and adjust the seasonings as needed.   Serve at room temperature or chilled.

Serves 4

Easy Italian Potato Salad by 2sistersrecipes.com

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EASY Italian Potato Salad
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
EASY Italian Potato Salad is made easy with boiled potatoes, chopped red onions, celery, olives and dressed with tangy vinaigrette. Light, fresh tasting and delicious every time!
Ingredients
  • 4 large baking potatoes
  • ¼ cup thinly sliced red onion
  • ¼ 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
  • ½ lemon -juiced
  • 2 pinches of MC Italian seasonings ( or dried oregano)
  • salt and pepper to taste
Instructions
  1. In a medium size pot filled with water, boil potatoes (with skins on) for about 20 minutes, or until a knife can easily slide through the potato. Drain. Then immediately run cold water over them for a few minutes to stop the cooking process. Set potatoes aside and allow them to cool completely.
  2. Meantime, make the vinaigrette. In a small mixing bowl, whisk olive oil, vinegar, lemon juice and seasonings. Season with salt and pepper to taste.
  3. When potatoes are completely cool, peel and slice potatoes in half horizontally, then slice again each half vertically into ½" cubes, then transfer to a mixing bowl.
  4. Add onions, olives, celery, and vinaigrette. Toss gently until well combined. Potatoes tend to absorb the olive oil very quickly, so you may need to add a little more extra olive oil as needed. Same with the vinegar. Then taste and adjust the seasonings as needed.
  5. Chill at least ½ hour in the refrigerator before serving. Best served at room temperature or chilled.
  6. Serves 4 to 6

 

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6 Comments

  • Reply
    Tricia Buice
    August 4, 2015 at 4:07 pm

    I know I would love this – especially without all the mayonnaise. I've never thought to make this kind of simple salad. Summer perfection!

    • Reply
      annaliz
      August 5, 2015 at 6:11 pm

      Thank you Tricia! We grew up on this salad, our mom never used mayonnaise for anything. And we didn't miss it either.

  • Reply
    Cheri Savory Spoon
    August 5, 2015 at 10:13 pm

    I made my first mayo free potato salad a month ago and I liked it so much better. I know that I would enjoy this. Looks delicious!

    • Reply
      annaliz
      August 6, 2015 at 4:44 pm

      So glad to hear that ! Thanks for leaving a lovely comment Cheri!

  • Reply
    Lucie McAdams
    August 6, 2015 at 11:11 am

    Potato salad has to be one of my absolute favourite things to eat in the summer (hot or cold!)….love how fluffy this look and that you added olives too!

    theglowwithin.com

  • Reply
    annaliz
    August 6, 2015 at 5:18 pm

    Thank you Lucie and welcome to our blog! So glad to meet you! With this potato salad you can add in green onions and green olives, both will work as well. Thanks again and enjoy!

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