If you enjoy mayo-free potato salads like my Greek potato salad, you'll love this Italian potato salad. It's a flavorful mix of tender yellow potatoes, tangy red onions, sweet tomatoes, and fresh herbs, all tossed in a zesty olive oil and red wine vinegar dressing.
This versatile vegan side salad can be served warm or at room temperature and makes a great alternative to traditional potato salad. For maximum flavor, skip rinsing the cooked potatoes with cold water. Instead, toss them with the vinaigrette while they're still warm so they soak up every bit of goodness.
You can even turn it into a meal by adding ingredients like chickpeas or white beans, blanched green beans, or other veggies such as cucumbers and bell peppers. Just double the vinaigrette to keep everything well-coated.
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I was searching for a warm potato salad to use fresh basil and cherry tomatoes. This was just what I was looking for!
- Debbie
Ingredients
- Potatoes: Choose small potatoes about an inch or two in diameter. I used Honey Gold bite-sized potatoes. You can also substitute small red potatoes.
- Tomatoes: Cherry or grape tomatoes work the best.
- Fresh herbs: I like Italian flat-leaf parsley, but add your favorite to make it your own.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make Italian potato salad
- 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.
Serving suggestions
Italian potato salad pairs well with a variety of foods:
- Enjoy it with a baked tofu sandwich or a pita stuffed with chickpea "tuna" salad.
- Serve it with other salads like Mediterranean black eyed pea salad or Greek avocado chickpea salad for a simple meal.
- Bring it to your next picnic or potluck!
And if you enjoy the Mediterranean flavor profile of this recipe, try my cherry tomato and red onion salad or Italian bread and tomato salad next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Zesty Italian Potato Salad with Tomatoes
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.
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Notes
Nutrition
Nutritional information is an estimation.
Quita says
I love seeing the ingredients at the end of each step! I think think this is something everyone would enjoy too.
Amy Katz says
I'm glad you find it helpful, Quita!
Debbie says
I was searching for a warm potato salad to use fresh basil and cherry tomatoes. This was just what I was looking for!
Amy Katz says
I'm so happy to hear this, Debbie!
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.