Italian Potato Salad
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This Italian Potato Salad isn’t the heavy, mayo-drenched stuff from your childhood BBQs. This one’s bright and herby, with tender potatoes, juicy tomatoes, and a simple dressing that lets everything shine. It reminds me of something you’d eat in a quiet backyard with a cold drink and nothing else on the to-do list.
Let’s be honest. Potato salad has a bit of a reputation, usually cold, creamy, and dumped in a plastic tub next to the coleslaw no one touches. But this? This is the glow-up.
This Italian Potato Salad is fresh, bold, and honestly, kind of elegant for a potato dish. No mayo in sight. Just buttery potatoes, juicy tomatoes, briny olives, and a punchy olive oil dressing that actually tastes like summer. And those fresh herbs? They’re not just garnish, they’re the whole personality.
I love this served slightly warm or at room temp, ideally outside, with grilled chicken and zero responsibilities. It’s the kind of side dish that’s low effort but makes you look like you’ve got your life together, and I’ll take more of that, please.
Why You’ll Love This Italian Potato Salad
- No mayo, no mush. This one’s fresh, zippy, and definitely not the sad potato salad from the store deli.
- Actually tastes like something. The olive oil dressing, fresh herbs, and briny olives bring big flavor with zero fuss.
- It’s make-ahead friendly. Tastes even better after it sits for a bit. Just hold the herbs and cheese till serving time.
- Works with everything. Grilled meats, picnic sandwiches, or just eaten straight out of the bowl with a fork.
- Looks as good as it tastes. Colorful, vibrant, and honestly kind of gorgeous for a potato salad.
Before You Start: Tips & Ingredient Notes
- Use baby potatoes if you can. Red and yellow ones have a creamy texture and hold their shape. No one wants a pile of potato mush.
- Salt your water like you mean it. This is your only shot to season the potatoes from the inside out.
- Let the potatoes cool a bit. Tossing them straight from the pot with herbs is how you end up with wilted basil sadness.
- Soak the red onion. Ten minutes in cold water takes the edge off and saves your guests from onion breath.
- Don’t skimp on the herbs. Fresh basil and parsley are the reason this salad doesn’t taste like a side dish from 1987.
- Taste the dressing. Everyone’s vinegar tolerance is different. Add a pinch of sugar if it needs balance.
Bring a big pot of salted water to a boil, then add your halved baby potatoes. Let them simmer for about 15 to 20 minutes, until fork-tender. You want them soft but not falling apart. Drain and let them cool slightly, enough so they don’t melt the basil when you toss it all together.
In a large bowl, combine the potatoes with cherry tomatoes, thinly sliced red onion, black olives, and fresh basil. This is where the color and texture start to shine, so don’t skimp on the good stuff.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Taste it. If it feels too tangy, a pinch of sugar smooths it out. Pour it over the salad and gently toss, we’re dressing, not mashing.
Sprinkle with chopped fresh parsley and shaved Parmesan. Toss lightly one last time and serve at room temp or chilled, whatever you prefer. Bonus points if it sits for 30 minutes before serving, the flavors only get better.
How To Serve
This salad is the sidekick that quietly steals the show. It works with everything from grilled meats to lazy picnic spreads. Here are a few ideas to pair it with:
Easy Grilled Chicken Breast
Oven Baked BBQ Ribs
Sausage Peppers And Onions
Baked Ziti
Frequently Asked Questions
Can I make this ahead of time?
Yes! In fact, it’s even better after sitting a bit. Just wait to add the fresh herbs and Parmesan until right before serving so they stay bright and fresh.
Can I use regular potatoes instead of baby potatoes?
Sure can. Just chop them into evenly sized pieces so they cook at the same rate. Yukon Golds work beautifully here.
What if I don’t like olives?
Leave them out. You can swap in something else briny like capers, or just enjoy the salad without them, it’s still full of flavor.
How long does it keep in the fridge?
About 3 days. Keep it in an airtight container, and give it a quick toss before serving again to wake up the dressing.
Can I freeze it?
Not this one. The potatoes and herbs won’t hold up well in the freezer, the texture just gets weird.
Can I make it vegan?
Yes. Just skip the Parmesan or use a plant-based alternative. Everything else is already vegan-friendly.
More Delicious Salads
- Tex Mex Potato Salad
- German Potato Salad
- Classic Potato Salad
- Mediterranean Potato Salad
- Garlic Herb Red Potato Salad
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Italian Potato Salad
Video
Ingredients
- 1 ½ pounds baby potatoes (red and yellow, halved)
- 1 cup cherry tomatoes (halved)
- ½ cup red onion (thinly sliced)
- ½ cup black olives (pitted and halved)
- ¼ cup fresh basil leaves
- ¼ cup olive oil (extra-virgin )
- 2 tablespoons red wine vinegar
- salt and pepper (to taste)
- ¼ cup fresh parsley (chopped)
- ¼ cup Parmesan cheese (shaved )
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large bowl, combine the cooked potatoes, cherry tomatoes, red onion, black olives, and fresh basil leaves.
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Garnish with chopped fresh parsley and shaved Parmesan cheese. Serve the salad at room temperature or chilled.
Notes
- No baby potatoes? Use Yukon Golds or another waxy variety, just cut them evenly.
- Too tangy? A small pinch of sugar in the dressing balances the acidity perfectly.
- Make ahead magic: Let the flavors sit and mingle, but add the herbs and cheese just before serving for the best texture.
- Customize it: Swap olives for capers, add cucumbers, or toss in artichoke hearts. It’s a forgiving recipe.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
