EASY Italian Potato Salad

Our EASY Italian Potato Salad is dairy-free, light, and delicious! An ideal salad to serve at a potluck, picnic, and as a healthy side at a barbecue.

A white bowl filled with cooked white potatoes, sliced olive and red onions.

Easy Italian Potato Salad…

While our Italian Potato Salad is not weighed down with any mayonnaise or sour cream it is perfect for make ahead and chill. This easy Italian potato salad is a definite crowd-pleaser and one you’ll want to make all summer. No mayonnaise is needed for this one!  It won’t be missed either. For more veggie salad recipes, try our Potato and Green Bean Salad, Green Beans and Carrot Salad – Italian Style! and Maria’s  Best Carrot Salad.

Reasons we LOVE this salad!

  • The marinade is simple to make and makes this salad outstanding! 
  • The potatoes absorb the fresh-tasting vinaigrette, making them amazingly flavorful. 
  • No need to chill it before serving. You can serve it at room temperature.
  • Plus, the longer the potatoes marinate, the tastier they become.
A white round platter filled with cooked sliced white potatoes, with black olives, capers, and sliced red onions.


Tips for Success:

  • Shop for good-quality Extra Virgin Olive Oil. Always look for the brand 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. 
  •  The flavor is in the marinade!  The potatoes need to be moist and juicy in this salad. If you need to, add additional extra virgin olive oil, and even extra vinegar too! 

How To Make Easy Italian Potato Salad?

First, you need to boil a bunch of potatoes. Once you boil the potatoes and allow them to cool before slicing them, the rest is easy. The full printable recipe is below, but let’s walk through it quickly so you understand each step.

Ingredients Overview:

For this easy Italian potato salad recipe, you will need the following ingredients:

  • Potatoes: we recommend baking potatoes.
  • Vegetables: red onion and celery.
  • Condiments: some green and black olives, and capers.
  • Olive Oil: choose a good quality of extra virgin olive oil for the best flavor.
  • Balsamic Vinegar: we recommend white balsamic vinegar (or apple cider vinegar).
  • Lemon Juice: to add some to the vinaigrette.
  • Herbs: we prefer some dill and oregano.
  • Seasonings: some salt and black pepper, to taste.

Directions To Make It:

1.  In a medium-sized 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. 

5 potatoes in a pot filled with water. by 2sistersrecipes.com

QUICK NOTE: *Be careful and do not to overcook the potatoes or they will fall apart and ruin the salad. Potatoes are ready when you are able to pierce a knife through them. 

2.  Drain in a colander, then immediately run COLD water over them for a few minutes to stop the cooking process. 

Running water over the cooked potatoes. by 2sistersrecipes.com

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. QUICK NOTE: You can toss in the celery, olives, onion and capers into the vinaigrette to marinate while you wait for the potatoes.

5.  When potatoes are completely cool, gently peel off their skins and discard them.  Then slice the 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. 

Potato salad in a silver mixing bowl.

6.  In the same mixing bowl, add red onion, 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 vinegar.  Taste and adjust the seasonings as needed. * Potatoes in this salad should be moist and juicy, not dry.

7.  Serve at room temperature.   Serves 5 to 7

Questions & Answers:

1. What kind of potatoes are best to use? Russet or Golden, or potatoes that say “baking potatoes” on the bag are great to use.

2. Can we make this salad ahead? Yes, we recommend 1 day ahead. Cover with clear wrap and keep it chilled before serving.

3. 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.

4. 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.

5. What To Serve With Italian Potato Salad? You can serve it with any of grilled meats, chicken or fish. Try it with these recipe: London Broil Steak Grilled, grilled sausages, turkey burgers, grilled flank steak with olive oil & garlic, grilled chicken kabobs, and roasted red snapper.

2.. Can I make it without lemon juice? Yes, I made this potato salad a thousand times!  With lemon and without… depends on your tast

A white round salad platter filled with a potato salad,sliced boiled potatoes, olives, celery and red onions.

Our mom’s ‘tried and true recipe’ will never disappoint! 

Easy Italian Potato Salad is super simple and amazingly flavorful!  It’s so good, your family and friends will come back for seconds – for sure!  

ENJOY!!

More Veggie Salad Recipes You’ll Love:

Your comments help us! If you try our Italian potato salad recipe, let us know and leave a comment, and with a star rating. We’d love to hear from you! For more delicious recipes, follow us on Instagram, Pinterest, and Facebook.

Yield: 7 servings

EASY Italian Potato Salad

Easy Italian Potato Salad by 2sistersrecipes.com

EASY Italian Potato Salad is made with boiled potatoes, chopped red onions, celery, olives and dressed with a tangy vinaigrette. Light, fresh tasting and delicious every time! Dairy-free and gluten-free.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Best served at room temperature. Just before you serve, toss the salad to combine the vinaigrette one last time. Then serve.
  7. yields 5 to 7 servings

Notes

If you make ahead this potato salad, you an cover with clear wrap and keep it chilled in the refrigerator.

When ready to serve, remove the salad from the fridge and allow it to warm up to room temperature before serving.

Nutrition Information:

Yield:

7 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 146Total Fat: 7.9gCarbohydrates: 18.4gFiber: 1.7gSugar: 1gProtein: 2.2g

Did you make this recipe?

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Easy Italian Potato Salad by 2sistersrecipes.com

Happy Cooking!   🙂

anna and liz selfie

Welcome! From Anna and Liz

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16 Comments

  1. I think your potato salad make a perfect dish to take to an outside summer party.

  2. I found a similar recipe many years ago that did not have the dill and used red potatoes… but this potato salad is the most delicious potato salad I have ever made… my niece inhaled it and asked for seconds… LOL!!!

    IT WAS A HIT!

    Looking forward to trying other recipes as well!!! THANKS!

    1. Thank you so much, Cynthia! And welcome to our recipe blog, it’s so nice to meet you! This salad is amazing every time and it never disappoints. Just make sure you give it a generous amount of vinaigrette since the potatoes will absorb most of it.
      …Looking forward to hearing from you again!
      Enjoy! 🙂

  3. there are some great flavours here! i like the sound of a mayo-free potato salad. sometimes you just need to keep it lighter.
    cheers
    sherry

    1. We think you should try this one too! This salad is out-of-this-world! thanks, Jeff!

  4. 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!

  5. 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! <