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If you're looking for a potato salad without mayonnaise that still delivers big flavor, this Italian Potato Salad is exactly what you need. Tender potatoes, crisp green beans, juicy tomatoes, and fresh herbs are tossed in a zesty Italian dressing for a light, fresh side dish that's perfect for summer cookouts, potlucks, and easy family dinners.
While always a hit at backyard BBQ alongside Grilled Shrimp Skewers, Marinated Greek Chicken, or Classic Burgers, this light and fresh potato salad rounds out simple family dinners like baked Italian sausage and lemon baked cod.
Key Takeaways: Italian Potato Salad
- Serves: Serves 6 and can easily be doubled for parties and potlucks
- Time Involved: 45 minutes; but flavor even better if chilled for an hour or two before serving
- Allergy-Friendly: Dairy-free, egg-free, gluten-free, and vegan-friendly, making it an easy option for feeding a crowd
- Why This Recipe: The homemade dressing and fresh veggies make this potato salad feel sophisticated, yet the creamy potatoes still still satisfies my craving for carbs.
Key Highlights
5-Star Reader Review
Such a great potato salad option for picnics! The Italian vinaigrette is simply delicious with the potatoes and veggies. -Dana
Kristen's Key Tips
For tender potatoes, crisp-tender green beans, and bright flavor that is never watered-down, these are the tips that I find matter.
- Baby potatoes are best. While you can certainly use larger cubed potatoes, I really prefer baby new potatoes here -- and not just because they cook quicker! They have a buttery texture and sweeter flavor that pairs well with the fresh veggies and Italian herbs.
- Return the cooked, drained potatoes to the hot pot. Let them sit for 1-2 minutes after draining to evaporate excess moisture and prevent a watery salad. (I recommend this for my bacon ranch potato salad and classic Hellmann's potato salad recipe as well!)
- Blanch the green beans. A quick 1-2 minutes in boiling water, followed by an ice bath, keeps them crisp-tender, vibrant green, and flavorful. Not raw and too crunchy or overcooked and mushy.
Happy Cooking! xo Kristen
Notes on Ingredients
- Potatoes: Waxy potatoes are essential for the best texture. Baby potatoes are my favorite because they require very little prep and are naturally more flavorful, but Yukon Gold or red potatoes cubed into bite-size chunks work here as well.
- Tomatoes: I prefer using grape or cherry tomatoes, as they are sweet, bite-sized, and taste delicious year-round. Feel free to use larger tomatoes, but you will want to dice them smaller and remove their seeds so they don't water down the potato salad.
- Fresh Lemons: Adding both the zest and juice of a fresh lemon the dressing enhances the simple, clean flavors in the potato salad.
- Fresh Parsley: Adds a clean, vibrant flavor to the salad that compliments the dried Italian seasoning blend in the dressing.
- Olive Oil: Use a quality extra-virgin olive oil that is rich and deep in flavor.
Recipe Modifications
- Use Larger Potatoes: If working with larger red or Yukon gold potatoes, it is best to cut the potatoes into 1-inch cubes prior to cooking them. This will help them cook quickly and evenly.
- Swap the Parsley: Other fabulous options would include fresh basil, fresh chives, or fresh tarragon.
- Make it Bolder: Adding a 1 tablespoon or two of salad supreme seasoning adds a nutty, cheesy crunch and elevates the flavor just as it does in my Italian pasta salad.
- Short-Cut Option: Use store-bought Italian dressing if you're short on time, though the homemade dressing delivers the best flavor.
- Optional Additions: If you like, you can also opt to add Kalamata olives, parmesan cheese, finely minced red onion for additional flavor and texture.
How To Make Italian Potato Salad
The following tips and photos are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
Step One: Cook Potatoes
If working with baby potatoes, place them whole into a large pot of water (cube larger potatoes before adding to the pan). Cover with water, salt well, and let simmer until fork tender.
Once tender, return the potatoes to the pan and let dry out for a minute or two.
Let the potatoes cool slightly, and then, if needed, cut the baby potatoes in half or into bite-sized pieces.
Step Two: Blanch Fresh Green Beans
Bring a pot of water to a boil and cook the green beans for 1-2 minutes, just until bright green and crisp-tender.
Immediately transfer them to an ice bath to stop the cooking process. Drain well and pat dry.
Step Three: Dressing
While the potatoes cool, whisk together the vinaigrette ingredients in a large mixing bowl. I like to whisk the dressing right in the serving bowl so I have one less dish to wash later.
Step Four: Combine
Add the potatoes, green beans, tomatoes, and parsley to the bowl with the dressing. Use a gentle hand to toss everything together until evenly coated in the dressing, while trying to keep the potatoes intact.
Step Five: Serve or Chill
You can serve the salad immediately while slightly warm, but I find the flavor improves after chilling for at least 30 minutes. I prefer the potato salad after an hour in the fridge myself, as the potatoes have had time to absorb the dressing.
Italian Potato Salad FAQs
Any waxy potato (like Yukon gold or red potatoes) work well here. I really prefer baby new potatoes here for their buttery texture and sweeter flavor.
Yes, but when working with baby potatoes (as opposed to diced large Yukon gold potatoes or red potatoes), I find they absorb too much water as they cook. Keeping them whole and halving later helps the potatoes keep their potato flavor intact.
More Favorite Potluck Side Dishes
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Italian Potato Salad
Video
Ingredients
- 2 pounds baby Yukon gold or red potatoes, see notes if using larger potatoes
- 12 ounces fresh green beans
- ¼ cup red wine vinegar
- 1 large lemon, zested and juiced
- 2 cloves garlic, finely minced or crushed
- 2 teaspoons dried Italian Seasoning
- ½ teaspoon kosher salt, + more for cooking potatoes
- ½ teaspoon freshly ground black pepper
- ⅓ cup extra virgin olive oil
- 1 pint cherry or grape tomatoes, sliced in half
- ½ cup loosely packed fresh parsley leaves
Instructions
- Place potatoes and 1 tablespoon of salt into a large stock pan. Add cold water so that the potatoes are covered by 1-inch. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the potatoes are cooked through and easily pierced with a knife, 10 to 20 minutes depending on the size of your potatoes.
- Drain the potatoes and then return them to the hot pan for 1-2 minutes to quickly evaporate any residual liquid. Remove from the heat and allow to cool slightly and then slice in half.
- Bring a large pot of water to a rapid boil. While the water is coming to a boil, remove and discard the ends of beans and cut them in half on a diagonal. Once the water is boiling, drop the beans and 1 teaspoon of kosher salt into the boiling water and cook for 1-2 minutes or until just crisp-tender, but still vibrant green. Remove the beans with a slotted spoon and transfer them to a bowl of iced water. Once cool, drain, and pat dry.
- While the potatoes and green beans are cooling, prepare the dressing by whisking ¼ cup red wine vinegar, the zest and juice of 1 large lemon, 2 cloves garlic (minced), 2 teaspoons dried Italian Seasoning, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper in a large mixing bowl. Stream in ⅓ cup extra virgin olive oil, whisking to combine.
- Add the potatoes, green beans, tomatoes and parsley to the dressing, and gently toss to combine and coat in the vinaigrette.
- Let sit for 10 minutes to allow for the flavors to meld. Serve warm, at room temperature, or chilled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds like a potato salad that's a bit different from the traditional mayonnaise-based potato salad. I think it's an especially good choice for outdoor picnics on hot days when mayo can be a bit iffy. If you take care to keep a potato salad with mayo cool, it will be fine, but at outdoor picnics that's sometimes not easy.
I agree! I like to nestle potato salads in bowls of ice and change out the ice, but that can be cumbersome. This is the perfect solution.