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

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Prep Time 15

Cook Time 20

Chilling Time 1

Total Time 1 35

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