Italian Potato Salad Recipe
A fresh and vibrant Italian potato salad with tender baby potatoes, crisp green beans, juicy cherry tomatoes, Castelvetrano olives, and a zesty homemade Italian dressing. No mayo—just Mediterranean flavors in every bite!
Servings: 6 servings
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
Tips and Variations:
Best Potatoes to Use: Waxy potatoes like baby Yukon Golds or red potatoes hold their shape well and have a creamy texture.
Let It Marinate: For the best flavor, let the salad sit for 15-20 minutes before serving.
Extra Add-Ins: Try adding capers, a sprinkle of grated Parmesan, or even canned tuna for a Sicilian twist.
Make Ahead: This salad stores well in the fridge for up to 3 days—perfect for meal prep!
Pair it with: Serve alongside grilled chicken, grilled shrimp, pan seared steak, or baked cod for a perfect Mediterranean-inspired meal!
Nutrition
Serving: 6g | Calories: 349kcal | Carbohydrates: 36g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 383mg | Potassium: 952mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1004IU | Vitamin C: 56mg | Calcium: 73mg | Iron: 3mg
