Italian Potato Salad

This Italian potato salad is fresh, vibrant, and packed with Mediterranean flavors.

Made with roasted baby potatoes, red onion, fresh herbs, olives, and a tangy red wine vinegar dressing, it’s a simple no mayo potato salad perfect for summer meals and outdoor gatherings.

Unlike classic creamy potato salad recipes, this version is served at room temperature and tossed in a homemade Italian dressing - featuring olive oil and herbs for a lighter, fresher flavor.

Serve it as a side dish for backyard barbecues, picnics, or easy weeknight dinners.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

Potatoes

Baby potatoes, miniature potatoes or fingerling potatoes, cut into bite-sized pieces. Alternatively, salad potatoes or red potatoes.

Red onions

Thinly sliced red onion, sweet and mild - perfect for salads!

Sun-dried tomatoes

Make sure they are well-drained if packed in oil.

Kalamata olives

Pitted and chopped, these will add a tangy depth of flavor.

Roasted red peppers

For a beautiful pop of color and sweet flavor. You can use store-bought roasted peppers or roast them at home. Remove the skins once roasted and dice finely.

Capers

Briny capers for a salty contrast.

Fresh herbs

Fresh basil and parsley for the best flavor.

For the Italian dressing:

Red wine vinegar

Adds acidity and balances the oil in the dressing. Alternatively, use apple cider vinegar.

Dijon mustard

This gives a tangy and complex flavor.

Olive oil

Extra virgin olive oil will give the best flavor. You can also use a flavored olive oil, such as basil oil.

Optional additions:

• green beans
• artichoke hearts
• grape tomatoes
• pepperoncini peppers
• vegan hot dog slices
• crispy tofu "pancetta"
• roasted green peppers
• vegan parmesan cheese

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Roasting Dish - A heat-proof dish for roasting the potatoes, such as a ceramic or cast-iron dish.
• Oven: Used to roast the potatoes. Any type of oven will work, but note that the cooking time might vary depending on the type and how it distributes heat.
• Knife and Cutting Board - For chopping the vegetables, herbs, and olives. Ideally, a sharp chef's knife and a sturdy cutting board.
• Large Bowl - For combining the salad ingredients. It should be spacious enough to mix the ingredients without spilling.
• Small Bowl - For mixing the Italian-style salad dressing
• Measuring Spoons and Cups
• Whisk - To mix together the dressing ingredients, ideally a balloon whisk to make the job easier, but any type of whisk will do.

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Roast Potatoes

Roast the baby potatoes with olive oil and salt at 400°F (200°C) for 20-25 minutes until golden. Set aside to cool slightly.

Step 2: Combine Salad

Add the roasted potatoes, red onion, sun-dried tomatoes, olives, roasted peppers, capers, and fresh herbs to a large mixing bowl.

Step 3: Make Dressing

Whisk together the Dijon mustard, red wine vinegar, olive oil, salt, and black pepper.

Step 4: Toss Salad

Pour the dressing over the salad and toss until evenly coated.

Step 5: Chill & Serve

Refrigerate for at least 1 hour before serving. Finish with optional basil oil and extra fresh herbs.

🍽️ Serving

This Italian potato salad tastes best served at room temperature.

Spoon it generously onto a plate or into a bowl and garnish with fresh herbs.

❄️ Storage

Store any leftover Italian Potato Salad in an airtight container in the refrigerator for up to 3 days.

❓FAQ - Frequently Asked Questions

🔜 Related Recipes

If you enjoyed this Italian potato salad, you might also like my Vegan Big Mac Potato Salad, Grilled Zucchini Salad, or this fresh and flavorful Kale Caesar Salad.

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Italian Potato Salad

Romy

Fresh and vibrant Italian potato salad made with baby potatoes, fresh herbs, olives, and a tangy red wine vinegar dressing. This easy no mayo potato salad is perfect for summer gatherings and backyard barbecues.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Main Course, Mains, Side Dish

Cuisine Italian

Servings 6 servings

Equipment

• 1 Roasting Dish
• 1 oven
• 1 large bowl
• 1 small bowl
• 1 whisk

Ingredients

  

• 2.2 pounds baby potatoes (1 kg) washed and cut into bite-sized pieces
• 1 drizzle olive oil
• 1 sprinkle sea salt
• 1 medium red onion (approx. 150g/1 cup) thinly sliced
• ¾ cup sun-dried tomatoes in oil (75g) drained and chopped
• ¾ cup Kalamata olives (75g) pitted and chopped
• ¾ cup roasted red peppers (75g) chopped
• ½ cup capers (25g) drained
• ½ cup fresh parsley (25g) chopped
• ½ cup fresh basil (25g) chopped
• 1 drizzle basil oil optional, for serving

For the dressing:

• 2 tablespoon Dijon mustard
• ¼ cup red wine vinegar (60 ml)
• ⅓ cup olive oil (80 ml)
• salt and black pepper to taste

Instructions

 

• Preheat the oven to 400°F (200°C). Slice the baby potatoes in half and place them in a roasting dish. Drizzle with olive oil and season with salt. Roast for 20-25 minutes until golden and tender. Set aside to cool slightly.
• Transfer the cooled potatoes to a large mixing bowl. Add the red onion, sun-dried tomatoes, Kalamata olives, roasted red peppers, capers, parsley, and basil. Toss to combine.
• In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, salt, and black pepper.
• Pour the dressing over the potato salad and toss until evenly coated.
• Refrigerate for at least 1 hour before serving to allow the flavors to develop. Serve chilled or at room temperature with optional basil oil on top.

Video

Notes

Serving

Serve at room temperature or chilled. This Italian potato salad pairs perfectly with grilled dishes and makes a great summer side dish for barbecues and outdoor gatherings.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips

• Let the salad sit for at least 1 hour before serving for the best flavor
• Garnish with extra fresh herbs before serving
• A drizzle of basil oil adds extra flavor but is optional

Variations

Try adding artichoke hearts, Italian green beans, or grape tomatoes for extra texture and flavor.

Keyword Italian Potato Salad, Picnic Recipe, summer salad, Vegan Recipe

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