Italian Potato Salad

Italian potato salad is full of Italian flavors and vegetables in an oil-free dressing (two options of dressings), served warm or cold. Savory and delicious, this unique Italian potato salad recipe can be served as a side dish or an entree salad.

Italian potato salad is a savory, hearty, and delicious potato 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 wanted 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. 

Jump to:

• What Type of Potatoes Should I Use?
• Cooking the Potatoes
• Italian Potato Salad
• Italian Potato Salad Ingredient Substitutions
• How to Make Italian Potato Salad
• Two Italian Dressing Choices
• Recipe Variations
• Recipe FAQs
• Tips
• Discover These Fabulous Vegan Salad Recipes
• 📖 Recipe
• 💬 Reviews

What Type of Potatoes Should I Use?

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, they 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 cut them into equal sizes to ensure they cook the same. 

Cooking the Potatoes

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 test is when the fork easily slides through the potato. Or, pop one in your mouth to ensure they are cooked through.

Italian Potato Salad

Since I wanted Italian flavors, I chose an array of my favorite vegetables.

• Yukon Gold Potatoes (Or potatoes of choice): Waxy potatoes make the best potatoes for potato salad.
• Red Onion: Red onion is sweet and tangy and the perfect representation in this Italian potato salad recipe.
• Zucchini: Zucchini is light in flavor and brings a freshness to the salad.
• Tri-Colored Cherry Tomatoes: I love the multi-colored tomatoes for a sweet and beautiful presentation.
• Mild Banana Peppers: The milk banana peppers are sweet and tangy and add acidity to the salad.
• Kalamata Olives: Kalamata olives are salty and taste fabulous in this potato salad.
• Red Bell Peppers: Red bell peppers are sweet and crunchy.

Italian Potato Salad Ingredient Substitutions

• Choose any potatoes. I suggest leaving the skins on for added nutritional value. However, remember to cut the potatoes into equal sizes so they cook evenly.
• White onions or green onions work well in this potato salad.
• Yellow summer squash is a great alternative to zucchini in salads. It is similar in taste, texture, and color.
• Grape tomatoes or snacking tomatoes are similar to cherry tomatoes.
• Try Pepperoncini peppers as an alternative to banana peppers.
• Substitute black olives for kalamata olives in recipes.
• Baby bell peppers are similar to red bell peppers in taste and texture, and they offer a variety of colors for presentation.

How to Make Italian Potato Salad

1. Once the potatoes and cut an cool, add them to a large bowl.
2. Then, add the cut-up vegetables.
3. Toss in dressing.
4. Garnish with parsley and basil.
5. Cover and refrigerate or serve warm.

I like to use a vegetable chopper to help reduce prep time.  

Two Italian Dressing Choices

Creamy Italian Dressing Ingredients

• White Vinegar: White vinegar is bolder than many other cooking vinegar in terms of that sharp sour flavor; its acid percentage is on par with other more mild condiments (roughly 5%-8%).
• Red Wine Vinegar: Red Wine Vinegar is a staple ingredient in Mediterranean cooking. It's known for its delicious and distinctive tangy flavor. Red wine vinegar is a popular choice for vinaigrettes and is frequently used in marinades and pickling solutions.
• Raw Cashews: Raw cashews supply the creaminess,; however, there are substitutions below for those who need a nut-free option.
• Fresh Lemon Juice: I prefer fresh lemon juice, especially in dressings for fresh flavor and the best taste.
• Maple Syrup: Maple Syrup adds a natural sweetness without overpowering the dressing or making it too sweet.
• Garlic: Again, I prefer fresh garlic cloves, minced or ground.
• Onion Powder: Onion powder is ground-dried onion, adding a depth of flavor to the dressing.
• Garlic Powder: Although fresh garlic is an ingredient, garlic powder adds an additional level of flavor.
• Stone Ground Mustard: Stone-ground Mustard
• Italian Seasoning: Italian seasoning is a blend of herbs present in Italian seasoning, usually consisting of basil, oregano, rosemary, thyme, and marjoram, with other herbs and spices sometimes making an appearance. And, since this is an Italian potato salad, this is the perfect seasoning combination.
• Water: The water thins the dressing.
• Basil: Fresh basil, chopped finely, adds incredible flavor.
• Parsley: I used fresh parsley and chopped it finely.
• Salt and Pepper to Taste: Adjust the salt and pepper to your preference.

Creamy Italian Dressing Substitutions

• If you need a different vinegar to substitute for white vinegar, use apple cider or malt vinegar.
• Substitute balsamic vinegar for red wine vinegar if you prefer.
• For a nut-free option, choose hemp seeds, sunflower seeds, white beans, or silken tofu.
• Use bottled lemon juice in a pinch.
• Agave or date syrup works as a substitute for maple syrup.
• Dijon mustard substitutes stone-ground mustard in recipes.
• The rule for substituting fresh herbs for dried herbs is to use three times the amount of chopped fresh herbs for the dried herbs called for in a recipe (and vice versa). So, if your recipe calls for 1 teaspoon of dried basil, you can substitute 3 teaspoons (or 1 tablespoon) of fresh chopped basil.

Oil-Free Italian Dressing

Another option is another Italian dressing, which is more vinegar-based and less creamy. 

• White Vinegar: White Vinegar is bolder than many other cooking vinegar because of its sharp sour flavor; its acid percentage is on par with other mild condiments (roughly 5%-8%).
• Red Wine Vinegar: Red Wine Vinegar is a staple ingredient in Mediterranean cooking. It's known for its delicious and distinctive tangy flavor. Red wine vinegar is a popular vinaigrette choice and is frequently used in marinades and pickling solutions.
• Fresh Lemon Juice: I prefer fresh lemon juice, especially in dressings, for fresh flavor and taste.
• Maple Syrup: Maple Syrup adds a natural sweetness without overpowering the dressing or making it too sweet.
• Garlic: Again, I prefer fresh garlic cloves, minced or ground.
• Red Onion: The minced red onion gives the salad dressing immense flavor.
• Green Pepper: Green and purple bell peppers have a slightly bitter, grassy flavor.
• Stone-Ground Mustard: Stone-ground Mustard
• Basil: I prefer fresh basil whenever possible.
• Parsley: I used fresh parsley and chopped it finely.
• Italian Seasoning: Italian seasoning is a blend of herbs present in Italian seasoning, usually consisting of basil, oregano, rosemary, thyme, and marjoram, with other herbs and spices sometimes making an appearance. And, since this is an Italian potato salad, this is the perfect seasoning combination.
• Water: The water thins the dressing.

At this point, the potato salad can be served warm or refrigerated to serve cold. Although the potato salad pictured above is made with creamy Italian dressing, the Italian dressing, which is nut-free, tasted just as good!

Add a little vegan parmesan cheese, chopped basil, and parsley. 

Recipe Variations

Roasted Potato Salad

1. Par-boil the potatoes for 5 minutes, drain, and rinse.
2. Combine with all the salad ingredients and toss together.
3. Preheat an oven to 400 degrees and prepare a baking sheet with parchment paper or a silicone baking mat.
4. Cook for 30 minutes.
5. Remove from the oven and transfer the roasted ingredients to a bowl.
6. Toss in the Italian dressing.

Smashed Potato Salad

1. Boil the quartered potatoes for 20-25 minutes; rinse and drain.
2. Using a fork or potato masher, lightly mash the potatoes, leaving large chunks of potatoes.
3. Add the other salad ingredients and the dressing.
4. Stir together.
5. Garnish accordingly.

Chopped Potato Salad

1. Using a vegetable chopper, cut the potatoes into equal-sized cubes. (I use the larger blade).
2. Place the potato cubes into a pan and cover with water.
3. Boil for 10-15 minutes until the potatoes are fork-tender.
4. Drain the potatoes and transfer them to a bowl.
5. Cut the remaining ingredients using the same size chopping blade.
6. Add the vegetables to the bowl with the cooked potatoes.
7. Toss in the dressing.

Recipe FAQs

Tips

• Cut the potatoes into equal sized pieces, so they boil evenly.
• Consider roasting the potatoes for a crunchier type of Italian potato salad recipe.
• Use a vegetable chopper to expedite chopping.
• Make the dressing ahead of time and refrigerate to allow the flavors to enhance.
• Dress the potato salad in advance and allow the flavors to develop in the refrigerator up to a day ahead.
• Prepared potato salad—whether homemade or store-bought, dressed with vinegar or cashew mayonnaise—will stay fresh in the refrigerator for up to five days if stored properly.
• I do not recommend freezing potato salad.
• If you like spicy flavors, try cajun potato salad!

So, the next time you want a unique way to eat potatoes, try this Italian potato salad recipe. 

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