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 won’t be missed either. Make ahead and chill, 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 any mayonnaise or sour cream, it’s an ideal salad to serve at a potluck, picnic, or barbecue because this one can be served at room temperature and even can be served warm.
Sometimes the most enticing summer salads can be the ones without all the dairy. And, if you are sensitive to dairy, then most of our summer salads like this one are perfect for you!
If you haven’t made an Italian potato salad yet, we highly recommend you make this one.
Note: I decided to revive this recipe from our archives. You may want to print a new copy and discard the older one since I made some changes to our recipe.
Italian Potato Salad Is A Nice Change From Creamy Potato Salads.
The marinade is what makes this salad outstanding! The potatoes in this salad will absorb the wonderful fresh tasting vinaigrette.
The longer the potatoes marinate, the tastier they become.
The vinaigrette is made with extra virgin olive oil, vinegar, and fresh lemon juice. Then dried herbs are added for more flavor. And, if you prefer to use fresh herbs, it’s even better.
GREAT TIPS for SUCCESS!
When boiling potatoes, it’s best to not over boil them. Do Not boil them to the point they become too soft. Potatoes are ready when you are able to pierce a knife through them. Then they are ready. About 10 minutes boiling for medium-size, and 15 minutes or more for the large-size potatoes. You will have to keep an eye on them.
Drain the potatoes, and immediately run them under COLD running water for a few minutes, to stop the cooking process.
Then transfer them to a mixing bowl and place them into the refrigerator or freezer to cool them down faster. It’s best to allow potatoes to cool completely before peeling and slicing them. This will prevent them from falling apart when slicing.
Then peel, and slice into 1/2- inch chunks or slices. Add all the ingredients and gently toss them. Taste and adjust for salt and black pepper to taste.
It’s best to use good quality extra virgin olive oil for salads like this one. It makes a huge difference in flavor.
When buying good olive oil, you want to find the ones it clearly says on the label “product of Italy,” otherwise you are getting a blend of olives from different countries, and the flavor will not be the same. And not great to use in salads.
Can this salad be made ahead? Yes, it can and 1 day ahead. The salad will stay fresh for up to 3 days.
Finally, the potatoes in this salad should be moist and juicy, not dry. The flavor is in the marinade! So go ahead and add additional extra virgin olive oil, if you need to, and even extra vinegar too!
What kind of potatoes are best to use?
Russet or Golden, or potatoes that say “baking potatoes” on the bag are great to use.
Can I make it without lemon juice?
Yes, I made this potato salad a thousand times! Some with lemon juice added and other times without. Both recipes still turn out delicious!
Can I add in other condiments?
Sure you can! Toss in some green olives if you prefer.
What if I don’t like oregano?
You can add in your favorite fresh herbs or a dried blend of Italian Herb Seasoning for more flavor.
What if I over boiled the potatoes and they break apart easily?
Save those potatoes for breakfast, or you can mash them into our easy garlic mashed potatoes for dinner. Then start over.
* Full recipe card below!
Recipe to Make this EASY Italian Potato Salad:
4 large baking potatoes (unpeeled) or 5 medium-size
1/4 cup thinly sliced red onion
1 cup (about 10) black olives – drained, rinsed and sliced
2 stalks of celery – thinly sliced
4 to 5 Tbsp. (1/4 cup) extra virgin olive oil
4 to 5 Tbsp. (1/4 cup) white balsamic vinegar or apple cider vinegar
1/4 tsp. dried oregano
2 Tbsp. lemon juice (1/2 lemon – juiced)
1/4 tsp. dried dill
1/2 tsp. salt
fresh black pepper to taste
Optional: 1 Tbsp. capers
1. In a medium-size pot filled with water, place the potatoes in water and boil potatoes for about 10 to 15 minutes or until a knife can slide through the potato, but not entirely all the way.
Be careful not to overcook the potatoes or they will fall apart and ruin the salad.
2. Drain in a colander, then immediately run COLD water over them for a few minutes to stop the cooking process.
3. Set potatoes into a mixing bowl and chill them in the refrigerator to cool completely.
4. Meantime, make the vinaigrette. In a small mixing bowl, whisk the olive oil with vinegar, lemon juice, and seasonings. Season with salt and pepper to taste.
5. 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- inch, or if too soft, slice them a little larger, about 3/4-inch thick slices or cubes.
6. In the same mixing bowl, add onions, olives, celery, capers, and vinaigrette, and toss gently until well combined. Potatoes tend to absorb most of the oil very quickly, so therefore, don’t be afraid to drizzle additional extra virgin olive oil and even the vinegar. The flavor is all in the dressing. Taste and adjust the seasonings as needed.
7. Serve at room temperature or chilled. Serves 5 to 7
What To Serve With Italian Potato Salad?
Serve this salad with our London Broil Steak Grilled, hot dogs, turkey burgers, sausages, or grilled chicken kabobs.
Serve with your favorite summer fish dishes, like our roasted red snapper, or with our grilled shrimp and scallop kabobs.
You can even serve it with your favorite deli sandwiches, or try our Italian muffuletta sandwich.
And it works well with any salad buffet, next to other meatless dishes.
Our mom’s ‘tried and true recipe’ will never disappoint!
Easy Italian Potato Salad is super simple and super delicious! It’s so good, your family and friends will come back for seconds – for sure!
And for MORE TASTY SUMMER SALADS!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 4 large baking potatoes, or 5 medium-size one
- 1/4 cup thinly sliced red onion
- 1/4 cup black olives - sliced (about 10 olives)
- 2 stalks of celery - thinly sliced
- 4 to 5 Tbsp. (1/4 cup) extra virgin olive oil
- 4 to 5 Tbsp. (1/4 cup) white balsamic vinegar or apple cider vinegar
- 2 Tbsp. of lemon juice
- 1/4 tsp. dried oregano
- 1/4 tsp. dried dill
- 1/2 tsp. salt
- fresh cracked black pepper, to taste
- optional: 1 Tbsp. of small capers
- In a medium-size pot filled with water, boil potatoes (with skins on) for about 10 to 15 minutes, or until a knife can slide through the potato. You don't want to overcook them.
- Drain in a colander and immediately run cold water over them for a few minutes to stop the cooking process. Set potatoes into a mixing bowl and place them into the refrigerator for about 15 minutes or more to allow them to cool completely.
- Meantime, make the vinaigrette. In a small mixing bowl, whisk olive oil, vinegar, lemon juice, and seasonings. Season with fresh cracked black pepper to taste.
- When potatoes are completely cool, peel and slice potatoes in half horizontally, then slice again each half vertically into 1/2-inch to 3/4 -inch thick slices or cubes, then transfer to a mixing bowl.
- Add onions, olives, celery, capers, and vinaigrette. Toss gently until well combined. Potatoes tend to absorb the olive oil very quickly, so you will need to drizzle additional olive oil as needed. Same with the vinegar. Then taste and adjust the seasonings as needed.
- Chill at least 30 minutes in the refrigerator before serving. Best served at room temperature or chilled. Just before you serve, toss the salad to combine the vinaigrette one last time. Then serve.
- yields 5 to 7 servings