A fresh, vibrant Italian potato salad featuring tender baby potatoes, crisp green beans, juicy cherry tomatoes, buttery Castelvetrano olives, and a zesty homemade Italian dressing. This no-mayo salad is bright, Mediterranean in flavor, and perfect for summer meals and picnics.
Pair it with grilled chicken spiedini or oven-baked ribs for a complete meal.
Why You’ll Love This Recipe
This Italian potato salad is simple to prepare yet full of character. Waxy baby potatoes hold their shape while absorbing the bright dressing. Fresh green beans and cherry tomatoes add color and crunch, and Castelvetrano olives lend a mild, buttery note. It keeps well, makes a great make-ahead side, and pairs beautifully with grilled meats, seafood, or sandwiches. Serve it at room temperature for the best texture and flavor.
Table of Contents
- Why You’ll Love This Recipe
- Recipe Ingredients
- Substitutions and Variations
- How To Make Italian Potato Salad
- FAQs
- Make Ahead and Storage
- Recipe Tips
- Serving Suggestions
- More Italian Salad Recipes
- Italian Potato Salad Recipe
Recipe Ingredients
For the salad:
- Baby potatoes – tender and creamy; halved so they absorb the dressing.
- Sea salt – for seasoning the cooking water and salad to taste.
- Green beans – blanched for color and crunch.
- Cherry tomatoes – halved for sweetness and freshness.
- Red onion – thinly sliced; optional soak in cold water if you prefer a milder bite.
- Castelvetrano olives – pitted; mild and buttery for authentic Mediterranean flavor.
- Fresh Italian flat-leaf parsley – chopped for herbaceous brightness.
- Fresh basil – torn for garnish and aroma.
For the homemade zesty Italian dressing:
- Extra-virgin olive oil – the base for a silky dressing.
- Red wine vinegar or freshly squeezed lemon juice – for bright acidity.
- Garlic – minced for aromatic depth.
- Dijon mustard – helps emulsify and adds a touch of tang.
- Dried oregano – a classic Italian herb; optional Italian seasoning for extra nuance.
- Salt and freshly ground black pepper – to taste.
See the recipe card below for ingredient quantities.
Substitutions and Variations
- Potatoes: Use Yukon Gold, red potatoes, or fingerlings if baby potatoes aren’t available.
- Vegetables: Replace green beans with asparagus, snap peas, or marinated artichoke hearts.
- Olives: Kalamata or black olives add a stronger, brinier flavor.
- Acid: Swap red wine vinegar for balsamic or apple cider vinegar, or use lemon juice for a fresher citrus note.
- Dressing twist: Stir in a spoonful of pesto for an herb-forward variation or a touch of honey to balance acidity.
- Protein: Add canned tuna, grilled chicken, or chickpeas to make the salad heartier.
- Cheese: Finish with shaved Parmesan or crumbled feta for a savory finish.
How To Make Italian Potato Salad
Follow these straightforward steps to assemble the salad. Use the recipe card for quantities and timing.
Step 1: Place halved baby potatoes into a pot of well-salted water. Bring to a boil and cook until just fork-tender, about 10–12 minutes. Drain and let cool slightly; keeping them warm helps them absorb the dressing.
Step 2: In the same or a separate pot, boil trimmed green beans for about 2 minutes until bright green and crisp-tender. Transfer to an ice bath to stop cooking, then drain and pat dry.
Step 3: Combine the warm potatoes, blanched green beans, halved cherry tomatoes, thinly sliced red onion, parsley, and pitted Castelvetrano olives in a large bowl.
Step 4: Whisk together olive oil, red wine vinegar (or lemon), minced garlic, Dijon mustard, oregano, and salt and pepper. Drizzle the dressing over the salad and toss gently. Garnish with torn basil and serve at room temperature or chilled.
FAQs
Boil halved baby potatoes about 10–12 minutes, until easily pierced with a fork. Avoid overcooking to prevent them from falling apart.
You can peel them if you prefer a smoother texture, but leaving the skin on adds flavor, color, and nutrients.
Soak thinly sliced red onion in cold water for 10 minutes, then drain. This reduces sharpness while preserving crunch and flavor.
Make Ahead and Storage
This salad is ideal for preparing ahead. The flavors meld nicely when the salad rests.
Make ahead: Prepare components a day in advance and store them separately. Toss with dressing 30 minutes before serving so the potatoes can absorb the vinaigrette while the veggies stay crisp.
Store: Refrigerate leftovers in an airtight container for up to 3 days. Let sit at room temperature for 15–20 minutes before serving. Do not freeze: thawing will make the potatoes and fresh vegetables mushy.
Pro Tip
Recipe Tips
- Choose waxy potatoes (baby Yukon Golds, red potatoes) so pieces hold their shape.
- Generously salt the boiling water for flavor.
- Blanch green beans briefly and shock in ice water to preserve color and texture.
- Toss warm potatoes with dressing to help them soak up flavor.
- Let the salad rest 15–20 minutes before serving to allow flavors to meld.
- Serve at room temperature for the best texture and aroma.
Serving Suggestions
Serve this Italian potato salad with grilled chicken, grilled shrimp, pan-seared steak, or baked cod for a Mediterranean-inspired meal. It also works well as a hearty picnic side or as part of a buffet.
More Italian Salad Recipes
Antipasto Pasta Salad
Creamy Potato Salad with Herbs
Easy Lemony Asparagus and Potato Salad
Peach Burrata Salad
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Italian Potato Salad Recipe
Ingredients
For the Salad:
- 2 pounds baby potatoes, halved
- Sea salt, for boiling
- 12 ounces green beans, trimmed
- 2 ½ cups cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cup Castelvetrano olives, pitted
- ¼ cup fresh Italian flat-leaf parsley, chopped
- Fresh basil, for garnish
For the Dressing:
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar or lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning (optional)
- Salt and black pepper, to taste
Instructions
Cook the Potatoes:
- Place halved baby potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and keep warm.
Blanch the Green Beans:
- Bring a pot of water to a boil, add trimmed green beans and cook 2 minutes until bright green and crisp-tender. Transfer to ice water to stop cooking, then drain and pat dry.
Make the Dressing:
- Whisk together olive oil, red wine vinegar (or lemon), minced garlic, Dijon mustard, dried oregano, and optional Italian seasoning. Season with salt and pepper.
Assemble the Salad:
- If desired, soak sliced red onion in cold water for 10 minutes to mellow its flavor, then drain.
- Combine warm potatoes, blanched green beans, halved cherry tomatoes, sliced onion, parsley, and olives in a large bowl.
- Drizzle dressing over the salad and toss gently to coat.
Garnish & Serve:
- Sprinkle with torn basil leaves and serve at room temperature or chilled.
Notes
Tips and Variations:
- Best potatoes: Choose waxy varieties like baby Yukon Golds or red potatoes for creaminess and structure.
- Let it marinate: Allow the salad to rest 15–20 minutes before serving for deeper flavor.
- Extra add-ins: Capers, grated Parmesan, or canned tuna make tasty variations.
- Storage: Keeps well in the fridge for up to 3 days; do not freeze.
Nutrition
Calories: 349 kcal
Carbohydrates: 36 g
Protein: 5 g
Fat: 22 g
Sodium: 383 mg
Fiber: 7 g
Nutrition information is an approximation and should be used as a guide.
Additional Info
Course: Salad
Cuisine: Italian / American