Italian Potato Salad

Make this tasty Italian potato salad for your next BBQ, potluck, dinners, or meal prep! It's loaded with flavor, fresh herbs and happens to be gluten-free and vegan. This simple recipe takes less than 30 minutes to make!

I've never been a fan of potato salads until I made this one. No, seriously. I love it because it's flavorful, simple, and beautiful. Cooked red potatoes tossed in fresh herbs and a delicious lemon vinaigrette makes this potato salad perfect.

No mayo (or any kind) needed!

Serve it warm or cold. Either way, you won't be disappointed with this delicious Italian potato salad!

This Italian potato salad is one I proudly take to BBQs, picnics, dinners (at other's homes and mine). It's just that good!

Ingredients you'll need

To get started, you'll need the following ingredients:

• Red potatoes
• Fresh herbs, including parsley, thyme, dill, and cilantro (feel free to personalize this based on what you have on hand and enjoy)
• Ingredients for the dressing, including extra-virgin olive oil, lemon, Dijon mustard, salt, and pepper.

How to make an Italian potato salad

1. Scrub and wash the potatoes - Since we're leaving the skin on, you want to get rid of any debris or dirt on the potatoes. Dry with a cloth and slice each potato into equal sizes. If they are smaller, then 4 might be perfect and if it's bigger, you may need to cut into 8 pieces.

2. Add the potatoes to a pot of salted water - Bring to a boil and then turn down the heat to a gentle boil. Boil for about 10-12 minutes, or until the potatoes are cooked through. You don't want to overcook them, otherwise, you'll end up with an Italian potato salad that's falling apart (and mushy!). At the same time, you want to make sure they are not undercooked.

3. Prepare the dressing for the potato salad - Combine the olive oil, lemon juice, Dijon mustard, salt, and pepper. Whisk until well combined.

4. Prepare the herbs - Rinse and dry the herbs. On a cutting board, mince them and set them aside.

5. Drain the potatoes - and place them in a bowl.

6. Prepare the salad - Add the dressing and fresh herbs while the potatoes are still warm so they soak it up and become flavorful. Gently toss the potatoes until they are well coated with dressing and fresh herbs. Taste and adjust salt, if needed. Serve it or store it in a container for later.

What kind of potatoes to use?

While there are many types of potatoes, but not all of them are were made for potato salads. That's because not all potatoes hold their shape after boiling (and we're trying to make a potato salad, not mashed potatoes here!).

For that reason, I prefer to use red potatoes in my potato salads. They contain less starch and thus hold their shape the best. Their skin is thinner so it's fine to leave them on and not worry about peeling the potatoes.

Some other great options include New Potato, Fingerling Potatoes, Gold Potatoes, and Purple potatoes.

Storing for later

If you have any leftovers, store the salad in a glass air-tight container in the fridge.

If you're making it the night before or for meal prep, hold off on adding the fresh herbs until you're ready to enjoy the salad.

How long is it good for?

3-4 days, assuming it's stored in the fridge in an air-tight container.

Serving suggestions

Here are some of my favorite ways to enjoy it:

• Salad, pretty much any kind!
• Burgers
• Anything off the grill
• Corn on the cob
• Coleslaw
• Baked beans
• Sandwich

This Italian potato salad is so versatile that it goes with just about any other simple dish.

Tips on making the best Italian potato salad

• Use waxy potatoes. Using potatoes that are very starchy will result in them breaking down while boiling.
• Salt your water as it's boiling so that the potatoes are flavorful from the inside.
• Instead of adding the potatoes after the water is already boiling, add the potatoes from the beginning and bring to a boil. This way, you'll avoid overcooking them from the outside and undercooking them on the inside.
• Do not overcook your potatoes! At the same time, do not undercook them either. The potatoes are the star of this dish so cooking them the right amount is key.

More Salad Recipes

• Pesto Pasta Salad
• Strawberry Arugula Salad
• Tomato Heirloom Salad
• Mediterranean Quinoa Salad
• Citrus Avocado Salad

Other easy side dish recipes

• Vegan Mashed Sweet Potatoes
• Vegan Collard Greens
• Roasted Radishes
• Roasted Garlic Cauliflower
• Spicy Brussels Sprouts

I hope you love this Italian potato salad recipe as much as I do! Sign up for email updates to receive new recipes delivered to your inbox or check out my new cookbook Plant Power Bowls.

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Italian Potato Salad

5 from 6 votes

Print Pin Rate

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 4

Calories: 124kcal

Author: Sapana Chandra

This Italian potato salad is a fail-proof crowd-pleaser, the perfect side dish for BBQs, potlucks, dinners, and meal prep. It's loaded with flavor and fresh herbs and happens to be gluten-free and vegan. It's fairly simple and quick dish to make in less than 30 minutes!

Ingredients

• ▢ 1 ½ lbs red potatoes
• ▢ 1 tablespoon minced cilantro
• ▢ 1 tablespoon minced parsley
• ▢ 1 tablespoon minced chives
• ▢ 1 tablespoon minced thyme

Lemon Vinaigrette

• ▢ ¼ cup extra-virgin olive oil
• ▢ 1 tablespoon lemon juice
• ▢ ½ teaspoon Dijon mustard
• ▢ ¼ teaspoon garlic powder
• ▢ ½ teaspoon sea salt
• ▢ ¼ teaspoon black pepper

Instructions

• Dice the potatoes. Bring a large pot of water to a boil. Add the potatoes and let them for about 10 minutes until they are cooked through. Use a fork or toothpick to test. Remove the potatoes from the water and let them cool down.
• In a bowl, combine the ingredients for the dressing. Pour the dressing over the potatoes and gently toss the potatoes.
• Sprinkle with herbs and gently toss again. Adjust seasoning, if needed.

Nutrition

Calories: 124kcal, Carbohydrates: 1g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Sodium: 299mg, Potassium: 11mg, Fiber: 1g, Sugar: 1g, Vitamin A: 200IU, Vitamin C: 6mg, Calcium: 7mg, Iron: 1mg

Course: Side Dish

Cuisine: American, Vegan

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