Made without mayo, Italian Potato Salad is a delicious combination of tender yellow potatoes, tangy red onions, sweet tomatoes, and fresh herbs in a zesty dressing. It's easy to make with 7 ingredients plus salt and pepper. Enjoy this versatile vegan side salad warm or at room temperature.
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If you enjoy potato salads made without mayo like my Greek potato salad, you'll love this Italian Potato Salad. Made with small gold potatoes, it's quick to make and doesn't require any chilling time.
It features cherry or grape tomatoes, red onion, and Italian parsley tossed with a flavorful olive oil and red wine vinegar dressing.
It's perfect as a side dish in place of traditional potato salad. And you can turn it into a complete meal with some simple additions.
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Why you'll love this recipe
- It only requires 7 ingredients to make (plus salt and pepper).
- You can make it in well under an hour.
- It's tasty served warm or cold.
Ingredients
- Choose small potatoes about an inch or two in diameter. I used Honey Gold bite-sized potatoes. You can also substitute small red potatoes.
- Cherry or grape tomatoes can be used.
Variations
Start with the base salad and add additional ingredients to make it your own. Some ideas include blanched green beans, sliced olives, and fresh basil.
And you can turn Italian Potato Salad into a complete meal by stirring in chickpeas or white beans, extra veggies like cucumbers and bell peppers, and doubling the vinaigrette.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Place the potatoes and a little salt in a pot and cover with cold water. Bring to a boil, then reduce the heat and simmer.
- While the potatoes are cooking, make the dressing.
- Cook the potatoes until they are fork tender.
- Drain them in a colander in the sink, then transfer the cooked potatoes to a large bowl.
- Toss the hot potatoes with the dressing.
- Add the tomatoes, onions, and parsley.
- Toss again until everything is well combined. Enjoy immediately or allow to cool to room temperature. Or transfer the Italian Potato Salad to an airtight container and refrigerate it for later.
Amy's tip
Do not run cold water over the cooked potatoes when draining them. Tossing them with the vinaigrette while they are still warm allows the dressing to be better absorbed so they are more flavorful.
Serving suggestions
Italian Potato Salad pairs well with a variety of foods. I love it with a baked tofu sandwich or a pita stuffed with chickpea "tuna" salad.
It's also wonderful served with other salads like Mediterranean black eyed pea salad or Greek avocado chickpea salad for a simple meal.
And it's sure to be a hit at your next picnic or potluck!
Storing
Leftover Italian Potato Salad can be refrigerated in an airtight container for 3 to 4 days. For best flavor, take the salad out of the fridge a few minutes before eating to allow it to return to room temperature.
More vegan potato recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Zesty Italian Potato Salad with Tomatoes
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Ingredients
For the salad:
- 2 pounds baby yellow potatoes, halved (I used Honey Gold bite-sized potatoes)
- 1 Tablespoon salt
- 1 dry pint cherry or grape tomatoes, halved
- 1 small red onion, halved and thinly sliced
- ½ cup fresh Italian parsley, chopped
For the dressing:
- 4 Tablespoons extra virgin olive oil
- 3 Tablespoons red wine vinegar
- ½ teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Place the halved potatoes and 1 tablespoon of salt in a large pot. Cover with cold water by about an inch, then bring to a boil. Reduce the heat and simmer until the potatoes are cooked through and tender when pierced with a fork.2 pounds baby yellow potatoes, 1 Tablespoon salt
- While the potatoes are cooking, add the dressing ingredients to a small jar with a tight fitting lid or to a small bowl. Shake or whisk to combine. Set aside.4 Tablespoons extra virgin olive oil, 3 Tablespoons red wine vinegar, ½ teaspoon dried oregano, salt and pepper
- Drain the cooked potatoes in a colander*, then transfer to a large salad bowl.
- Pour the dressing over the hot potatoes and toss well.
- Add the tomatoes, onions, and parsley and toss again until well combined.1 dry pint cherry or grape tomatoes, 1 small red onion, ½ cup fresh Italian parsley
- Enjoy warm or allow the salad to come to room temperature before eating. If making in advance, transfer the salad to an airtight container and refrigerate for later.
Notes
Nutrition
Nutritional information is an estimation only.
RJ says
How many servings?
Amy Katz says
If you look at the recipe card, it shows 6 servings, but you can adjust the number of servings down or up using the -/+ next to the number 6.