This Italian Potato Salad is light and fresh, perfect for picnics and BBQs. It's mayo-free with a tangy dressing and jam packed with delicious Italian flavors that you'll love!
I love a good potato salad but I've never been a fan when they're heavily drenched in mayo. I first tried this Italian potato salad when I traveled to Sicily a few years ago to my husband's home town. We instantly fell in love and ordered it every day on our trip. It's light and refreshing, perfect for summertime, also much healthier than a classic potato salad and in my opinion so much better! It's full of all my favorite ingredients and I couldn't wait to remake it.
This Italian potato salad recipe is made with boiled potatoes, ripe tomatoes, cucumbers, red onion, boiled eggs along with capers and green olives (preferably Castelvetrano olives which are buttery and so so delicious). In Sicily it's called an 'Insalata Eoliana' translated to Aeolian salad as it's originated from the Aeolian islands. Some towns would also add stale crusty bread and tuna sometimes as their own little twist.
Some other recipes from Sicily to try are my pasta alla norma, limoncello and Sicilian pesto.
The ingredients are all diced into bite-sized cubes, so with each spoon you taste a bit of everything. This of course makes it another salad with a spoon which you all know I'm obsessed with - it's no wonder I loved it 😊
This salad is crazy easy to make and great to serve as a side dish at picnics, BBQs and gatherings. It will become a staple and everyone will love it, as it tastes great with everything! I love taking it to the beach...I mean what could be better than a perfect potato salad and the view of the sea.
Whats great is you can make it a main dish and enjoy for a light lunch or dinner. I like to add some extra protein such as chickpeas, cannellini beans or an extra boiled egg to make it more filling for a quick meal.
Some more salads to try are my smashed potato salad, lentil salad, Asian salad and Jennifer Aniston salad.
Table of Contents
Why you'll love this recipe
- Healthy & Delicious: Mayo free with a light tangy dressing, much healthier than a classic potato salad. The combination of boiled potatoes and eggs, fresh veggies, briny capers and olives creates an explosion of flavor
- Versatile: Serve it as a side dish, a light lunch, or even a main course with your favorite proteins such as tofu steak, seafood or meats
- Quick & Easy: With just a few simple steps, you can whip up this delicious potato salad in no time
- Perfect for gatherings: This recipe can be made ahead of time, making it a great option for picnics, BBQs and potlucks
Ingredients and Substitutions
- Potatoes are the base of the salad, I find yukon gold potatoes or russet potatoes work best. You can peel them but I prefer to leave the skins on
- Roma tomatoes add a burst of juicy sweetness especially when they're ripe and in season. Cherry tomatoes or grape tomatoes are also a great substitute
- Cucumbers offer a refreshing crunch. I prefer Persian cucumbers or Lebanese cucumbers but regular cucumbers work great too
- Boiled eggs provide protein and a creamy texture. You can however leave them out which will make this a vegan potato salad
- Red onion adds a bite and tangy flavor. I soak them in water for 10 minutes to remove the harsh oniony flavor
- Capers bring a salty, briny taste and a classic Italian flavor
- Green olives preferably Castelvetrano olives are my fave ingredient and have the best flavor. You can also substitute with kalamata olives
- Dressing includes extra virgin olive oil, white vinegar, brine from the capers and oregano to create a simple tangy flavorful vinaigrette. Lemon juice or red wine vinegar can also replace the white vinegar
How to make Italian Potato Salad
This Italian potato salad is packed with flavor and will become a staple, just like it has for me. Follow my simple steps below.
In boiling water, boil eggs and potatoes in separate pots. The potatoes in salted water until fork tender and the eggs for 10 minutes
Drain the potatoes and place in the fridge to cool. Put boiled eggs in a bowl of cold water and ice
While step 1 is cooling, peel the cucumber and dice into small bite-sized pieces. Dice tomatoes and onion into cubes and slice the olives
Optional - soak onions in a bowl of cold water to remove the harsh onion taste
Dice potatoes into cubes (I leave the skin on) and finely chop up the boiled eggs
Add dressing ingredients (olive oil, white wine vinegar, oregano, juice from the capers and a good pinch of salt) to a small bowl and whisk
Add all prepared ingredients to a large bowl along with the capers
Pour over the dressing and gently toss to combine. Taste for seasoning and adjust as needed. Enjoy!
Tips and Tricks
- To save time boil the potatoes and eggs in advance so they have enough time to cool down completely before making the salad
- Don't overcook the potatoes or they will become too soft in the salad
- Dice veggies and ingredients in similar sizes which makes them tastier to eat
- Once you pour over the dressing, gently toss the salad and don't over mix so the potatoes don't become mushy
- Make it a main meal by adding extra protein such as chickpeas, cannellini beans, extra boiled eggs, chicken or even a can of tuna
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Give it a light toss before serving
- To make in advance for meal prep, dress the salad when it's ready to serve. The undressed salad will keep in the fridge for up to 4 days. I suggest to add the eggs on the same day if making in advance
FAQs
Personally I prefer yukon gold potatoes or russet potatoes. Red potatoes are also a good option
Typically it includes boiled potatoes, celery and pickles in a mayonnaise based dressing. In this recipe, I've made a lighter option
Feel free to experiment with other vegetables like bell peppers, celery, carrots or artichoke hearts
Yes of course, you can use kalamata olives, classic green olives or any olives you prefer
A classic Italian potato salad is made with green beans, boiled potatoes, tomatoes and fresh herbs in an olive oil dressing. Here I've made a similar version with extra additions
Pairing
These are my favorite dishes to serve with Italian Potato Salad:
More Italian Salads
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Italian Potato Salad photo on Instagram so I can share the love!
Recipe
Italian Potato Salad (Mayo Free - Packed with Flavor)
Ingredients
- 4 medium to large potatoes
- 2 eggs
- 2 Roma tomatoes
- 1 medium cucumber
- ½ red onion
- ½ cup green olives
- 2 tablespoons capers
Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons oregano
- 2 teaspoons juice from the capers
- Salt to taste
Instructions
- In a large pot boil the potatoes in salted water until fork tender, but not overcooked. At the same time boil the eggs separately for 10 minutesDrain the cooked potatoes and allow cool in the fridge. Place the eggs in a bowl of cold water and ice
- Peel the cucumber and dice into small bite-sized pieces. Dice the tomatoes and onion into cubes and slice the olivesOptional - soak the onions in a bowl of cold water to remove the harsh onion taste
- Dice the potatoes into cubes - you can peel them if you prefer but I like to leave the skin on. Finely chop up the boiled eggs
- Add the dressing ingredients and a good pinch of salt to a jar or small bowl and whisk together
- Add the chopped veggies, eggs and capers to a large bowl. Pour over the dressing and gently stir together until all is nicely coated - making sure not to mash up the potatoes
- Taste for seasoning and serve your delicious Italian potato salad as a side dish or main meal. Enjoy!
Hazel says
I love your recipes,Ayeh. I have made the limoncello recentlu also .Divine !!! Keep inspiring us.!!Thank you. .
Ayeh Manfre says
Thank you so much Hazel, so happy you love them all xx
Cynthia Bilski says
This potato salad is amazing! So delicious and so easy to make! Perfect for the hot summer weather. Can’t wait to make again and will add cannellini beans as suggested for a main course! Thanks for sharing!
Ayeh Manfre says
So glad you loved it Cynthia 🙂