Zesty Italian Potato Salad with Tomatoes

Bowl of Italian Potato Salad with red onions, tomatoes, and parsley.

Zesty Italian Potato Salad with Tomatoes

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. Enjoy this versatile vegan side salad warm or at room temperature.

Prep Time15

Cook Time25

Total Time40

Course: Salad, Side Dish

Cuisine: Fusion, Italian, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 210kcal

Author: Amy Katz

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

US Customary - Metric

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

*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.

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.

Nutrition