Looking for a refreshing salad with an Italian twist? Our Italian potato salad is just what you need! Bursting with Mediterranean flavors, this dish is a delightful departure from the traditional potato salad. Whether you’re planning a picnic, a barbecue, or just a cozy family dinner, this recipe is sure to impress.

Table of Contents

Why You’ll Love This Italian Potato Salad:

Vibrant Mediterranean flavors
Simple ingredients
Perfect for picnics, barbecues, or as a side dish

Ingredients You’ll Need:

2 pounds (about 900g) baby potatoes, halved
1/4 cup (60ml) extra virgin olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/4 cup (15g) fresh parsley, chopped
1/4 cup (20g) fresh basil, chopped
1/4 cup (25g) sun-dried tomatoes, chopped
Salt and pepper to taste

How to Make Italian Potato Salad:

Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, chopped parsley, chopped basil, and chopped sun-dried tomatoes.
Place the boiled potatoes in a large mixing bowl. Pour the dressing over the potatoes and gently toss until well-coated.
Season with salt and pepper to taste.
Serve the potato salad immediately or refrigerate for a few hours to allow the flavors to meld together.

Variations and Tips:

Add grilled vegetables like zucchini or bell peppers for extra flavor.
Sprinkle with crumbled feta cheese or grated Parmesan for a cheesy twist.
For a lighter version, use Greek yogurt instead of olive oil for the dressing.

How to Store Italian Potato Salad:

Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days.

Italian Potato Salad

Recipe by Rose HernandezCourse: Side DishCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

200

kcal

Ingredients

2 pounds (about 900g) baby potatoes, halved
1/4 cup (60ml) extra virgin olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/4 cup (15g) fresh parsley, chopped
1/4 cup (20g) fresh basil, chopped
1/4 cup (25g) sun-dried tomatoes, chopped
Salt and pepper to taste

Directions

Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, chopped parsley, chopped basil, and chopped sun-dried tomatoes.
Place the boiled potatoes in a large mixing bowl. Pour the dressing over the potatoes and gently toss until well coated.
Season with salt and pepper to taste.
Serve the potato salad immediately or refrigerate for a few hours to allow the flavors to meld together.