This post may contain affiliate links. Please read our disclosure policy.
A fresh and vibrant Italian potato salad with tender baby potatoes, crisp green beans, juicy cherry tomatoes, Castelvetrano olives, and a zesty Italian dressing. No mayo—just Mediterranean flavors in every bite!
Serve with my grilled chicken spiedini or oven-baked ribs.
Why You’ll Love This Recipe
This Italian potato salad combines rustic simplicity and bold Mediterranean flavors in every bite. It’s easy to make ahead, versatile, and pairs beautifully with anything from grilled meats to seafood for your summer picnic. An authentic taste of Italy, made with love!
You’ll also love my smashed potatoes and tomatoes, salad nicoise, and La Scala chopped salad.
Table of Contents
Recipe Ingredients
For the Salad:
- Baby Potatoes – Tender and creamy, they hold their shape well and soak up the dressing beautifully.
- Sea Salt – Enhances the natural flavors of the potatoes and other ingredients.
- Green Beans – Adds a crisp, fresh contrast to the creamy potatoes.
- Cherry Tomatoes – Sweet and juicy, they provide a bright pop of flavor.
- Red Onion – Thinly sliced for a mild bite and a touch of sharpness.
- Castelvetrano Olives – Buttery, mild, and slightly sweet, perfect for an authentic Italian touch. My favorite olive variety!
- Fresh Italian Flat-Leaf Parsley – Adds a fresh, herbaceous note to balance the dish.
- Fresh Basil – Fragrant and slightly sweet, used as a garnish for extra aroma and flavor.
For the Homemade Zesty Italian Dressing:
- Extra Virgin Olive Oil – The heart of the dressing gives it a rich, smooth texture.
- Red Wine Vinegar or Lemon Juice – Provides acidity to brighten up the flavors.
- Garlic – Minced fresh for a punch of aromatic depth.
- Dijon Mustard – Helps emulsify the dressing while adding subtle tanginess.
- Dried Oregano – a Classic Italian herb that enhances the Mediterranean flavors.
- Italian Seasoning (Optional) – A blend of herbs like basil, thyme, and rosemary for extra depth.
- Salt & Black Pepper – Essential seasonings to bring out the full flavor of the salad.
See the recipe card for quantities.
Substitutions and Variations
- Potatoes: Swap baby potatoes with Yukon Gold, red potatoes, or fingerling potatoes.
- Green Beans: Use asparagus, snap peas, or artichoke hearts for variety.
- Olives: Substitute Castelvetrano olives with Kalamata or black olives for a bolder flavor. Try my Greek orzo pasta salad.
- Vinegar: Replace red wine vinegar with balsamic vinegar or apple cider vinegar for a different acidity.
- Dressing Twist: Add a spoonful of pesto genovese for a herby kick or honey for a hint of sweetness. You’ll love my orange vinaigrette salad dressing!
- Extra Protein: Toss in tuna, grilled chicken thighs, or chickpeas for a heartier meal.
- Cheese Add-On: Sprinkle with shaved Parmesan or crumbled feta.
How To Make Italian Potato Salad
Follow these step-by-step photos and see the recipe card below for more instructions.
Step#1: Boil the potatoes until fork-tender.
Step #2: Cook green beans and place in an ice bath to stop cooking.
Step #3: Add all the salad ingredients to a large bowl.
Step #4: Add the zesty Italian dressing and toss. Enjoy your fresh and beautiful potato salad!
FAQ’s
Boil baby potatoes for 10-12 minutes, or just until fork-tender. Avoid overcooking to prevent them from becoming mushy.
Yes, but leaving the skin on adds texture, flavor, and nutrients. If you prefer a smoother texture, peel them after boiling while they’re still warm.
Soak the sliced red onions in cold water for 10 minutes before adding them to the salad. This mellows their sharp bite without losing flavor.
Make Ahead and Storage
This Italian potato salad is perfect for making ahead, as the flavors develop beautifully.
Make Ahead: Prepare all ingredients a day in advance and store them separately. Toss everything together 30 minutes before serving to let the dressing soak in while keeping the veggies fresh.
Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To bring out the best flavors, let them sit at room temperature for 15-20 minutes before serving. Avoid Freezing: The texture of potatoes and fresh veggies will become mushy once thawed.
My Pro Tip
Recipe Tips
- Use waxy potatoes like Yukon Gold or baby potatoes to hold their shape and absorb the dressing without becoming mushy.
- Salt the water generously when boiling the potatoes.
- Blanch the green beans quickly, then transfer them to ice water to preserve their bright color and crisp texture.
- Dress the potatoes while warm to help them soak up the vinaigrette flavors.
- Let the salad rest for at least 15-20 minutes before serving to allow the flavors to meld.
- Serve at room temperature for the best taste and texture.
Serving Suggestions
Pair it with: Serve alongside grilled chicken, grilled shrimp, pan-seared steak, or baked cod for a perfect Mediterranean-inspired meal! Finish the meal with my lemon tiramisu!
More Italian Salad Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
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 Homemade Italian Dressing:
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar or freshly squeezed lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon homemade Italian seasoning, optional
- Salt and black pepper, to taste
Instructions
Cook the Potatoes:
- Place the 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 let cool slightly (keep warm so they absorb the dressing).
Blanch the Green Beans:
- In the same pot, bring fresh water to a boil.
- Add the trimmed green beans and cook for 2 minutes until bright green and crisp-tender.
- Transfer immediately to a bowl of ice water to stop the cooking.
- Drain and pat dry.
Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar (or lemon juice), minced garlic, Dijon mustard, dried oregano, and optional Italian seasoning.
- Season with salt and black pepper to taste.
Assemble the Salad:
- Tip for onions if you don't like strong onion flavor (optional): soak the sliced red onions in cold water for 10 minutes before adding them to the salad. This mellows their sharp bite without losing flavor.
- In a large serving bowl, combine the cooked potatoes, blanched green beans, halved cherry tomatoes, sliced red onion, fresh parsley, and Castelvetrano olives.
- Drizzle the dressing over the salad and toss gently to coat.
Garnish & Serve:
- Sprinkle with fresh basil leaves for garnish.
- Serve at room temperature or chilled for a refreshing summer side dish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was soooo good! Tasted like Italian summer in a bowl! I didn’t have the olives so I used capers as suggested. Used it as a side for a steak but could easily eat this as a main dish which I plan on doing for lunch tomorrow with the left-overs. Yum!
I love the addition of capers! Love it served with steak!