This Italian Potato Salad recipe is a fresh and flavorful twist on the classic side dish. The combination of boiled potatoes, crisp green beans, pitted olives, and tangy vinaigrette dressing creates a delicious and satisfying salad that is sure to please everyone.
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❤️ Why You'll Love It
- It's a mayo-free potato salad which means that it's the perfect salad for your outdoor parties.
- This flavorful Italian potato salad is great for summer gatherings, parties, and cookouts.
- It's an easy twist on a classic dish, that even the picky eaters will love.
This is an easy side dish to make for a large crowd or parties. It's budget-friendly and all the ingredients are easy to find at your local grocery store. So, you don't have to worry about hard-to-find ingredients.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Small potatoes - I like to use baby red potatoes in this easy salad.
- Fresh green beans - Frozen green beans can be used in a pinch but fresh will work best.
- Grape tomatoes - Cherry tomatoes will be great as a swap for these tiny tomatoes.
- Pitted Italian olives - I used Castelvetrano olives but you can use any type of olives that you have on hand.
- Red onion - Red onion is best for raw eating, a sweet onion will also work.
- Fresh parsley - I've found that flat-leaf parsley works best.
- Seasonings - You will need salt, black pepper, and dried oregano to make this recipe. If you do not have oregano check this post for what to use as Oregano Substitute.
- Fresh garlic clove - Fresh has the best flavor but you can also use the jarred kind.
- Extra virgin olive oil - I like to use a high-quality oil for dressings like this one.
- Red wine vinegar - If you don't have red wine vinegar, white wine vinegar or apple cider vinegar will work as substitutes.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Boil the potatoes in a large pot of salted water until fork tender.
- Drain the potatoes and set aside on a shallow dish.
- In a separate large pot boil salted water and add the green beans, then cook for 4-5 minutes or until tender.
- Meanwhile, prepare a large bowl of iced water on the side. Drain beans and place immediately in the ice bath for a couple of minutes then remove and set aside.
- In a bowl add all dressing ingredients except for the oil and blend with a hand blender or a whisk. Pour oil into a thin stream while mixing until the mixture emulsifies.
- In a large serving bowl, add potatoes, green beans, tomatoes, olives, onions and parsley. Pour dressing over and toss to coat. Taste to adjust the seasoning
🥣 Equipment
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- Large pots
- Shallow dish
- Large bowl
- Small bowl
- Whisk or hand blender
- Large serving bowl
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💡 Amira's Tips
- Make sure that you add the diced potatoes to cool water instead of hot water so that you get perfectly cooked potatoes.
- While you want cold water for potatoes you need boiling water for the green beans.
- Sliced green onions will make a great garnish for this easy recipe.
🧺 Storage
Store the salad in an airtight container in the fridge for up to two days. If you don't have a lid for your serving bowl, you can cover it with plastic wrap to keep the salad fresh.
⌛ Make Ahead
I think this salad is best served fresh. However, if you need to prep it ahead, you can assemble it up to 8 hours ahead of your gathering.
🍽️ Serve With
Serve this easy Italian potato salad with your favorite main dishes. I like to pair it with a grilled main dish like Grilled Chicken Tenders or Grilled Shrimp Kabobs.
👩🍳 Variations
- You can add extra vegetables to this salad by adding some bell peppers.
- Want to increase the flavor? Add some additional herbs to give it a flavor boost.
- You can also add some cooked turkey bacon for a little crunch.
💬 FAQs
Potato salad is originally from German cuisine. But, the modern potato salad is American.
The main difference is that the Italian salad is not a mayo-based salad like the original. It's full of a light dressing, and Italian flavors. It's one of my favorite potato salad recipes.
📣 Related Recipes
- This Mediterranean Chick Pea Salad is another perfect summer dish that is full of flavor and healthy ingredients!
- Chicken Macaroni Salad makes a great summer light lunch or dinner if you want something refreshing and easy to make.
- I love making this White Bean Salad during summer for cookouts. It's healthy, light, and a great way to sneak in some extra protein.
- A refreshing, delicious Panera Bread Greek Salad is so easy to make at home. This copycat recipe is full of vibrant, crunchy ingredients with the most delicious tangy Greek dressing.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Italian Potato Salad
Ingredients
- 2 ½ small potatoes halved you can also use red potatoes
- 12 ounces fresh green beans trimmed and cut into 2-3 inch pieces
- 1 cup grape tomatoes halved
- ½ cup pitted Italian olives Castelvetrano olives, halved
- ½ cup thinly sliced red onion
- ¼ cup parsley chopped preferably flat leaf parsley
- 2 teaspoons salt
For the dressing:
- 1 large garlic clove minced
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon black pepper
- 2 teaspoon dry oregano
- kosher salt to taste
Instructions
- Place cut potatoes in a large saucepan or dutch oven, cover with cold water and stir in 1 teaspoon salt then bring to a boil over high heat.
- When water boils, reduce heat to medium and continue cooking for 10-15 minutes or until potatoes are fork tender.
- Drain and place potatoes on a shallow dish and allow to cool down and dry.
- In another pot bring a large pot of water to a boil, add 1 teaspoon salt then add the green beans.
- Bring the pot back to boil and cook uncovered for 4-5 minutes until just tender.
- Meanwhile prepare a large bowl of iced water on the side.
- Drain beans and Place immediately into iced water for a couple of minutes then remove and set aside.
Make the dressing:
- In a bowl add all dressing ingredients except the oil and blend with a hand blender or a whisk.
- Pour oil in a thin stream while mixing until mixture emulsifies.
- Assemble the salad:
- In a large serving bowl, add potatoes, green beans, tomatoes, olives, onions and parsley.
- Pour dressing over and toss to coat.
- Taste to adjust seasoning
Notes
Nutrition
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