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.
Servings: 8 servings
Calories: 222kcal
Ingredients
Italian Potato Salad
- 1 ½ pounds 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 cup 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 or 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).
Video
Notes
- Cut the potatoes into equal sized pieces, so they boil evenly.
- For a crunchier type of Italian potato salad recipe, consider roasting the potatoes instead.
- 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.
Nutrition
Calories: 222kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 396mg | Potassium: 553mg | Fiber: 3g | Sugar: 9g | Vitamin A: 629IU | Vitamin C: 45mg | Calcium: 30mg | Iron: 1mg