Italian potato salad is a savory, hearty, and delicious salad recipe. Since I love potatoes, creating different ways to serve potatoes to my family gives me unique ideas.
When I decided to make Italian potato salad, I created a salad to serve hot or cold. Then, I chose two different dressings to see which dressing my family liked.
As a result, both dressing options tasted fabulous with the Italian potato salad recipe, so I included both options.
SELECTING POTATOES FOR ITALIAN POTATO SALAD
I prefer waxy potatoes such as Yellow Finn, Yukon Gold, and red potatoes whenever I make potato salad. Because waxy potatoes hold their shape when cooked and keep their firm texture in the salad, waxy potatoes work perfectly.
I chose Yukon Gold potatoes for this Italian potato salad recipe because of their rich buttery flavor. But feel free to select our favorite potatoes.
To cook the potatoes evenly, I also cut them into equal sizes to ensure they cook the same.
HOW TO BOIL POTATOES PERFECTLY FOR ITALIAN POTATO SALAD
Cook the potatoes in gently boiling water until tender, about 15 minutes for small Red Potatoes, Yukon Gold Potatoes, New Potatoes, cubed large potatoes, and 20 to 25 minutes for quartered potatoes.
Use a fork to test to see if the potatoes are tender enough. However, the actual test is when the fork easily slides through the potato. Or, pop one in your mouth to make sure.
WHAT OTHER INGREDIENTS ARE NEEDED FOR ITALIAN POTATO SALAD?
Since I wanted Italian flavors, I chose an array of my favorite vegetables.
- Yukon Gold Potatoes (Or potatoes of choice)
- Red Onion
- Zucchini
- Tri-Colored Cherry Tomatoes
- Mild Banana Peppers
- Kalamata Olives
- Red bell peppers
Add the cut-up vegetables once the potatoes are cut and cooked for the Italian potato salad.
CHOOSING THE FROM TWO DIFFERENT OIL-FREE ITALIAN DRESSINGS
INGREDIENTS FOR OIL-FREE CREAMY ITALIAN DRESSING
Substitute white beans for raw cashews for those who prefer dressings without nuts. It does, however, have a grainier texture. For that reason, I prefer using cashews in my creamy Italian dressing instead. But, to make this recipe friendly for everyone, there is a substitution in the recipe.
- White vinegar
- Red Wine Vinegar
- Raw cashews
- Fresh lemon juice
- Maple Syrup
- Garlic
- Onion Powder
- Garlic Powder
- Stone-ground Mustard
- Italian Seasoning
- Water
- Basil (fresh)
- Parsley (fresh)
- Salt and pepper to taste
INGREDIENTS IN OIL-FREE ITALIAN DRESSING
Another option is another Italian dressing, which is more vinegar-based and less creamy.
- White vinegar
- Red Wine Vinegar
- Fresh lemon juice
- Maple Syrup
- Garlic
- Red Onion
- Green Pepper
- Stone-ground Mustard
- Basil (fresh)
- Parsley (fresh)
- Italian Seasoning
- Water
At this point, the potato salad can be served warm or refrigerated to serve cold. Although the potato salad pictured above is made with the Creamy Italian Dressing, the Italian Dressing, which is nut-free, tasted just as good!
Add a little vegan parmesan cheese, chopped basil, and parsley.
So, the next time you are looking for a unique way to eat potatoes, try Italian potato salad.
DO YOU ENJOY HEALTHY POTATO RECIPES, TRY THESE POTATOES RECIPES
- Spanish Potatoes
- Vegan Scalloped Potatoes
- Greek Potato Salad
- Garlic Roasted Potatoes
- Pesto Potato Salad
- Potatoes with Pesto
- Vegan Twice Baked Potatoes
- Sweet Potato Cakes
- Vegan Stuffed Sweet Potato
- Smashed Red Potato Recipe
- Sweet Potato Chips
📖 Recipe
Italian Potato Salad
Ingredients
Italian Potato Salad
- 1 ½ pound Yukon Gold Potatoes skins on, cut into quarters (equal sizes is essential for even cooking) (Or potatoes of choice)
- ½ cup thinly sliced Red Onion
- ½ cup red bell peppers diced
- 1 cup Zucchini sliced into coins, and cut in half
- 1 cup Tri-Colored Cherry Tomatoes cut in half
- ½ cup Mild Banana Peppers
- ¼ Kalamata Olives cut in half
Creamy Italian Dressing (Oil-Free)
- 1 cup creamy Italian Dressing
Italian Dressing (Oil-Free)
- 1 cup Italian Dressing
Garnish
- 3 Tablespoons Parsley chopped
- 3 Tablespoons Basil chopped
- Vegan Parmesan Cheese
Instructions
- Wash potatoes by scrubbing and excess dirt
- Cut potatoes into quarters, leaving the skins on (make sure they are equal sizes, so they cook evenly)
- Place cut potatoes in a pot and cover with water; add 2 teaspoons salt
- Bring to a boil and cook for 20-25 minutes.
- Use a fork to test to see if the potatoes are tender enough. The true test, however, is when the fork easily slides through the potato. Or, pop one in your mouth to make sure.
- Drain potatoes in a colander
- If you plan to serve the salad warm, add the ingredients, and serve.
- To make a cold salad, allow the potatoes to cool.
- Then, add the vegetables and 1 cup of either the creamy Italian dressing or the Italian dressing (not both)
- Gently toss in the dressing and cover for an hour or more to chill completely.
- Add chopped basil and parsley when serving.
- Top with vegan parmesan cheese (optional)
Notes
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Beverly
It was so good! It’s now my favorite potato salad. The creamy Italian dressing was so flavorful too.Thank you so much for sharing this recipe and all of your other recipes as well.
Kathy Carmichael
Hi Beverly, YAY! I'm so glad you liked it. You should try the cajun potato salad if you like it a little spicy or the Greek version. Thank you for taking the time to comment. I appreciate your feedback.
Beverly
Hi,
I enjoy all of your recipes that I’ve tried. Are there red bell peppers in this potato salad? I didn’t see it listed in the recipe but it looks like there are some in the photos.
Thank you!
Kathy Carmichael
Hi Beverly, yes, there is. 1/2 cup diced red bell pepper. I must have missed adding it to the recipe. Thank you for letting me know. I appreciate it. It has been edited. I hope you enjoy the potato salad.
Anonymous