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!
Here’s a tip: When boiled potatoes boiled are ready to drain, 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 (unpeeled)
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 10 to 15 minutes or until a knife can slide through the potato. (Be sure not to overcook 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 the olive oil with 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.
If you make this Italian potato salad recipe, leave a comment and a star rating below! We’d love to hear from you. 🙂
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