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Italian Potato Salad

Featured in Crisp and Fresh Salads.

Boil potatoes and eggs, dice vegetables, mix with olives and capers, then toss with a simple olive oil and white wine vinegar dressing. No mayo needed!
Clare Greco
Updated on Sun, 02 Mar 2025 14:31:54 GMT
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Italian Potato Salad | recipesbyclare.com

This Italian potato salad has completely changed my summer cookout game. I discovered this recipe a few years back when I was looking for an alternative to the mayo-heavy potato salads that always seem to wilt in the heat. The combination of crisp vegetables, tender potatoes, and that bright vinaigrette creates something that's both substantive and refreshing - perfect for those hot days when you want something that won't leave you feeling weighed down.

Last summer, I brought this to my friend's barbecue, and even her Italian grandmother gave it her approval - asking for the recipe while muttering something about "not bad for an American." That's when I knew I had a winning dish on my hands.

Key Ingredients

  • Potatoes: Waxy varieties like Yukon Gold or red potatoes hold their shape best after cooking. The skin-on approach adds color and nutrition.
  • Eggs: These add protein and a creamy element without the heaviness of mayonnaise.
  • Fresh vegetables: The cucumber, tomatoes, and red onion add crunch, color, and freshness that balances the starchy potatoes.
  • Olives and capers: These briny elements are what give the salad its distinctive Italian character. Don't skip them!
  • White wine vinegar: The acidity cuts through the richness of the potatoes and brightens all the flavors.
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Italian Potato Salad Recipe | recipesbyclare.com

Salad Magic

Potato cooking technique:
Cook those potatoes until just fork-tender but still slightly firm. Overcooked potatoes will fall apart when mixed, giving you mashed potato salad instead of beautiful chunks.
The ice bath trick:
Shocking the eggs in ice water stops the cooking process immediately, preventing that grayish ring around the yolk and ensuring perfect texture.
Onion soaking strategy:
Taking a minute to soak the diced onion in cold water tames that harsh raw flavor while still keeping the crunch. It's a small step that makes a big difference.
Gentle mixing:
When combining everything, use a light hand and fold rather than stir vigorously. This keeps the potatoes intact and prevents a mushy salad.
Dressing while warm:
If you can dress the potatoes while they're still slightly warm (not hot), they'll absorb more of the flavorful vinaigrette.
Taste and adjust:
Always taste before serving and adjust the salt. Potatoes need more seasoning than you might think to really shine.

I developed this recipe after attending an Italian family's summer gathering where I was introduced to their version of potato salad. My first attempts were too bland until I realized the importance of properly salting the potato cooking water and being generous with the capers and olives. The final touch was using some of the caper brine in the dressing - that briny punch made all the flavors pop.

Serving Ideas

Serve this salad alongside grilled Italian sausages for a complete meal with complementary flavors. For a picnic spread, pair it with crusty bread, a selection of Italian cheeses, and fresh fruit. This also makes a perfect side dish for a simple roasted chicken or fish.

Tasty Twists

Try adding chopped fresh herbs like basil, parsley, or mint for a fragrant variation. For a heartier version, mix in some diced salami or prosciutto. Add some heat with a pinch of red pepper flakes in the dressing.

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Italian Potato Salad Homemade | recipesbyclare.com

I've made this Italian potato salad for countless summer gatherings, potlucks, and simple family dinners. There's something about the combination of tender potatoes, crisp vegetables, and that tangy, herb-flecked dressing that just screams summer to me. It's one of those dishes that proves good food doesn't have to be complicated - just thoughtfully prepared with quality ingredients. Plus, it gets even better after sitting for a day in the fridge, making it perfect for make-ahead meals and leftovers.

Frequently Asked Questions

→ Can I make this salad ahead of time?
Yes! This salad actually improves with time as the flavors meld. You can make it up to 24 hours in advance and keep it refrigerated.
→ What type of potatoes work best for this salad?
Waxy potatoes like Yukon Gold, red potatoes, or fingerlings work best as they hold their shape after cooking and don't fall apart when mixed.
→ Is there a substitute for white wine vinegar?
Red wine vinegar or lemon juice both work well as substitutes, though each will give a slightly different flavor profile.
→ Can I make this vegan?
Absolutely! Simply omit the eggs for a completely vegan version that's just as delicious.
→ Why soak the red onions in water?
Soaking diced red onions in cold water for 5-10 minutes removes some of their harsh bite while maintaining their crunch and flavor, making them more pleasant in a cold salad.

Italian Potato Salad

A light, mayo-free potato salad with a zesty olive oil and vinegar dressing, loaded with fresh vegetables, olives, and capers for a Mediterranean twist on the classic.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes

Category: Fresh Salads

Difficulty: Easy

Cuisine: Italian

Yield: 6 Servings

Dietary: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ For the Salad

01 4 medium to large potatoes
02 2 eggs
03 2 Roma tomatoes
04 1 medium cucumber
05 1/2 red onion
06 1/2 cup green olives
07 2 tablespoons capers

→ For the Dressing

08 4 tablespoons extra virgin olive oil
09 2 tablespoons white wine vinegar
10 2 teaspoons oregano
11 2 teaspoons juice from the capers
12 Salt to taste

Instructions

Step 01

In a large pot, boil the potatoes in salted water until fork tender, but not overcooked. At the same time, in a separate pot, boil the eggs for 10 minutes.

Step 02

Drain the cooked potatoes and allow them to cool in the refrigerator. Place the boiled eggs in a bowl of cold water and ice to cool quickly and stop the cooking process.

Step 03

Peel the cucumber and dice into small bite-sized pieces. Dice the tomatoes and red onion into cubes and slice the olives. Optional: soak the diced onions in a bowl of cold water for a few minutes to remove the harsh onion taste.

Step 04

Dice the cooled potatoes into cubes (you can peel them if you prefer, but leaving the skin on adds texture and nutrients). Peel and finely chop the boiled eggs.

Step 05

In a jar or small bowl, combine the extra virgin olive oil, white wine vinegar, oregano, caper juice, and a good pinch of salt. Whisk together until well combined.

Step 06

In a large bowl, combine the diced potatoes, chopped eggs, diced vegetables, olives, and capers. Pour the dressing over everything and gently toss until all ingredients are evenly coated with the dressing. Be careful not to mash the potatoes.

Step 07

Taste for seasoning, adding more salt if needed. Serve as a side dish or light main meal. This salad can be served immediately or chilled for an hour before serving.

Notes

  1. This potato salad is best made a few hours ahead to allow the flavors to develop
  2. It can be stored in the refrigerator for up to 2 days

Tools You'll Need

  • Large pot for boiling potatoes
  • Small pot for boiling eggs
  • Large mixing bowl
  • Jar or small bowl for dressing
  • Sharp knife and cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 219
  • Total Fat: 13 g
  • Total Carbohydrate: 23 g
  • Protein: 5 g