Italian Potato Salad

Say goodbye to the same old traditional potato salad and say hello to this vibrant, flavor-packed Italian Potato Salad recipe!

This is not just your average potato salad; it's a classic side dish with a Mediterranean twist. Packed with fresh herbs, zesty red wine vinegar, and a medley of Italian flavors, it's guaranteed to be the best thing at your summer gatherings.

This recipe uses baby potatoes cooked to fork tender perfection, combined with sun-dried tomatoes, olives, and capers and tossed in a homemade Italian dressing.

It's a great alternative to the usual mayo potato salad, and trust me, the first time you make it, you'll know it's the best way to enjoy potatoes! Plus, the salad is served at room temperature, making it a great option for outdoor events or picnics.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Potatoes - use baby potatoes or miniature potatoes and cut into bite-sized pieces. Make sure the potatoes are fresh and not sprouted. Alternatively, you can also use salad potatoes or red potatoes.
• Salt - Sea salt or kosher salt
• 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, which is what I usually use for salads, or simply roast them at home. Make sure to remove the skins, once roasted, and finely dice the roasted peppers.
• Capers - briny capers will provide a salty contrast to the sweet peppers, onions and tomatoes.
• Fresh herbs - Choose flat-leaf parsley and fresh basil for the best flavor.

For the Italian dressing:

• 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.
• Red wine vinegar - Adds acidity and balances the oil in the dressing. Alternatively, use apple cider vinegar.
• Salt and black pepper - To taste.

Optional additions:

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

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 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: Preheat Oven and Prepare Potatoes

Preheat your oven to 200°C (400°F). Slice the potatoes, place them into a roasting dish, drizzle with oil, sprinkle with salt, and roast them in the oven for 20-25 minutes. Once golden, set them aside to cool.

Step 2: Prepare Salad Ingredients

In a large bowl, combine cooled potatoes with finely sliced red onion, sun-dried tomatoes, Kalamata olives, roasted red peppers, capers, parsley, and basil. Mix well.

Step 3: Prepare Dressing

In a separate, smaller bowl, whisk together the dressing by combining Dijon mustard, red wine vinegar, and olive oil. Add salt and pepper to taste.

Step 4: Combine Salad and Dressing

Pour the dressing over the potato mixture and give everything a gentle toss until everything is evenly coated.

Step 5: Chill and Serve

Place the salad in the fridge for at least 1 hour before serving to let the Mediterranean flavors come together. Drizzle with a little basil oil (optional) right before serving and enjoy!

🍽️ Serving

To serve the Italian Potato Salad, spoon it generously onto a plate or into a bowl. Garnish with additional fresh herbs if desired.

Enjoy it as a side dish at a barbecue or as a main course on a hot summer day. For a picnic, pack it in a sealable container and keep it cool until ready to eat.

❄️ Storage

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

🔜 Related Recipes

If you enjoyed this Italian Potato Salad, you might also like some of my other fresh and flavorful salad recipes! Check out this Vegan Big Mac Potato Salad for a fun potato salad alternative or try this recipe for Grilled Zucchini Salad for a light and summery side dish that pairs well with almost any meal. Or try this fresh and tasty Kale Caesar Salad for a hearty and nutritious option that's also filling.

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

Savor the flavors of summer with this Vegan Italian Potato Salad recipe! This vibrant and refreshing dish combines baby potatoes with tangy sun-dried tomatoes, olives, and fresh herbs, all tossed in a zesty Dijon vinaigrette. It's the perfect side for any outdoor gathering or picnic!

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

Cuisine Italian

Servings 6 servings

Equipment

• 1 Roasting Dish
• 1 oven
• 1 large bowl
• 1 small bowl
• 1 whisk
• 1 Knife & Cutting Board
• measuring cups and spoons

Ingredients

  

• 2.2 pounds baby potatoes (1 kg) or miniature potatoes, washed and cut into bite-sized pieces
• 1 drizzle olive oil
• 1 sprinkle salt
• 1 red onion (approx. 150g/1 cup) thinly sliced
• ¾ cup sun-dried tomatoes (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 pepper to taste

Instructions

 

• Start off by preheating your oven to 200°C (400°F). Slice your baby or miniature potatoes and place them in a roasting dish. Drizzle them with a bit of olive oil and sprinkle some salt over them. Roast these in the oven for about 20-25 minutes, or until they turn a nice golden color. Once they're done, set them aside to cool down.
• Next, grab a large bowl and combine all the salad ingredients. This includes your cooled potatoes, thinly sliced red onion, chopped sun-dried tomatoes, pitted and chopped Kalamata olives, chopped roasted red peppers, capers, fresh chopped parsley, and fresh chopped basil. Make sure to mix these well to evenly distribute the ingredients.
• In a separate bowl, prepare the dressing. Whisk together 2 tablespoons of Dijon mustard, 60 ml of red wine vinegar, and 80 ml of olive oil. Add salt and pepper to your taste.
• Now, pour the dressing over your potato mixture. Toss the salad until everything is evenly coated with the dressing.
• Finally, place your potato salad in the fridge. Let it chill for at least 1 hour before serving. This will allow all the flavors to come together. Right before you're ready to serve, drizzle some (optional) basil oil over the salad.

Notes

• Serving: This Italian Potato Salad can be served either as a main course or a side dish. It pairs well with grilled dishes, making it a great addition for summer barbecues. Don't forget to garnish with additional fresh herbs to enhance its Italian flavor!
• Storing leftovers: If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days. Enjoy them as a quick lunch or dinner option during the week.
• This salad is best enjoyed cold or at room temperature. If you've refrigerated the salad, let it sit out for a bit before serving to allow it to come to room temperature.
• Additional Tips: Be sure to let the salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together for a more flavorful dish. Also, drizzling basil oil just before serving adds an extra depth of flavor and makes the dish look even more appetizing. However, this is optional and can be omitted if you prefer.
• Recipe Variation: Feel free to add in other ingredients as per your preference. Some additional ingredients that go well with this salad are artichoke hearts, green beans, and grape tomatoes. These can add more texture and flavor to the salad.

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

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