Italian Potato Salad
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Swapping out the mundane for a burst of Italian flair, this Italian Potato Salad combines the savory crunch of bacon with the luxury of Parmesan. A surefire crowd-pleaser at any gathering!
I love potato salad in general, but anytime you add bacon to anything, it makes it a thousand times better, so this potato salad is incredible. It’s quick and easy to make, basically all you need to wait for is boiling the potatoes and frying the bacon, the rest is just assembling everything together.
The great thing about this potato salad is that it’s mayo free, so if we’re not counting the bacon, it really is on the healthier side. As much as I love a traditional potato salad, this Italian version is so good.
- Potatoes: The main star of our salad, providing a hearty base. If you’re feeling adventurous, try using sweet potatoes or even a mix of both.
- Bacon: Adds a salty, smoky crunch to the dish. For a vegetarian twist or a different flavor, consider using sun-dried tomatoes or tempeh bacon.
- Celery: Provides a fresh crunch, breaking up the soft textures. If celery isn’t your thing, diced bell peppers or cucumber can work as alternatives.
- Green Onions: These offer a mild oniony kick without overwhelming the salad. Chopped chives or red onion could also do the trick.
- Italian Dressing: This brings zesty, tangy flavors binding the ingredients together. Feel free to swap with a balsamic vinaigrette or a homemade herb dressing. Make your own using my recipe.
- Parmesan Cheese: Adds a rich, umami depth. If you’re out of Parmesan, Romano or Asiago cheese can be great stand-ins.
Whipping up this Italian potato salad is a breeze. Start by boiling your cubed potatoes until they’re fork-tender, then let them cool. While they’re cooling, fry up some bacon until it’s nice and crispy, then chop it into small pieces. Toss the cooled potatoes in a large bowl with the bacon, chopped celery, and green onions.
To bring it all together, drizzle in the zesty Italian dressing, sprinkle in the grated Parmesan cheese, and give everything a gentle toss. For the finishing touch, serve it with an extra sprinkle of Parmesan on top. Voilà, a refreshing and hearty salad ready to impress!
Expert Tips
- Potato Type Matters: Opt for waxy potatoes like red or Yukon gold, as they hold their shape better in salads and provide a creamy texture.
- Cool Before Tossing: Always let your boiled potatoes cool before mixing with other ingredients. This prevents them from becoming overly mushy and allows them to absorb the dressing better.
- Bacon Texture: If you prefer a bit of crunch in your salad, consider baking the bacon in the oven until it’s super crispy. Alternatively, for a softer texture, you can pan-fry it for a shorter duration.
- Freshen with Herbs: For an added burst of freshness and color, consider adding chopped fresh basil or parsley to the mix.
- Dressing Matters: If you’re not a fan of store-bought Italian dressing, try making your own by using my recipe here.
More Delicious Recipes To Try
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Italian Potato Salad
Ingredients
- 2 pound potatoes (cubed)
- 6 slices bacon (fried and chopped )
- 1 stalk celery (chopped)
- 5 green onions (chopped)
- ½ cup Italian dressing
- ½ cup Parmesan cheese (grated)
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
- Place the potato cubes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low, letting the potatoes simmer until they're fork-tender, which usually takes about 10-15 minutes depending on their size.
- Once cooked, drain the potatoes in a colander. Let them sit for a while to cool down and to allow any excess moisture to evaporate. You want them to be warm but not hot when mixing with the other ingredients to ensure the best texture and flavor absorption.
- In a large bowl, add all ingredients together and gently toss.
- Serve salad with additional grated Parmesan cheese.
Notes
- Potato Choice: Waxy potatoes like red or Yukon gold are ideal for salads as they hold their shape well after boiling.
- Dressing Absorption: For a flavor-packed punch, consider dressing the potatoes while they are still warm. They’ll absorb the dressing better, enhancing the overall taste.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often meld and intensify after a day, so it might taste even better!
- Bacon Alternatives: If you’re looking for a vegetarian option, skip the bacon or replace it with vegetarian bacon bits.
- Cheese Variation: While Parmesan offers a nice sharpness to the salad, feel free to experiment with other hard Italian cheeses, such as Pecorino Romano.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
How many servings does this make? I am making this for a party and as of right now there is about 21 people going. I just want to know how much potatoes I should buy.
It makes 4. The number of servings is in the recipe card right above the rate/print buttons.
If I make this ahead of time, should I hold off on the dressing until it’s time to serve or does the dressing need to sit and absorb for awhile?
Yes, absolutely, that’s what I would do.
I actually substituted green pepper in for celery because it’s one of my families favorites and it turned out remarkable. We love it thank you so much!!
This is so tasty, thank you!