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    Home » Recipes » Salads

    Italian Potato Salad

    BY Ayeh Manfre · UPDATED: Dec 8, 24 · PUBLISHED: Aug 13, 24 · 2 Comments

    JUMP TO RECIPE

    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!

    Italian potato salad on a serving plate

    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
    • Ingredients and Substitutions
    • How to make Italian Potato Salad
    • Tips and Tricks
    • Storage Instructions
    • FAQs
    • Pairing
    • More Italian Salads
    • Recipe
    • Comments
    Sicilian potato salad in a restaurant
    Italian potato salad I ate in Sicily

    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
    Chopped salad ingredients in a bowl with the dressing on the side

    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
    Salad with potatoes, olives, tomatoes, capers, onion, cucumber and egg

    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.

    Potatoes and eggs being boiled

    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

    Salad ingredients chopped on a cutting board

    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

    Potatoes and eggs diced on a cutting board

    Dice potatoes into cubes (I leave the skin on) and finely chop up the boiled eggs

    Salad dressing in a small bowl

    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

    Potato salad ingredients chopped in a bowl before being mixed

    Add all prepared ingredients to a large bowl along with the capers

    Dressing being poured into the a large bowl of ingredients

    Pour over the dressing and gently toss to combine. Taste for seasoning and adjust as needed. Enjoy!

    Italian potato salad on a dish

    Tips and Tricks

    1. To save time boil the potatoes and eggs in advance so they have enough time to  cool down completely before making the salad
    2. Don't overcook the potatoes or they will become too soft in the salad
    3. Dice veggies and ingredients in similar sizes which makes them tastier to eat
    4. Once you pour over the dressing, gently toss the salad and don't over mix so the potatoes don't become mushy
    5. 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
    Close up of spoon with salad

    FAQs

    Which type of potato is best for potato salad?

    Personally I prefer yukon gold potatoes or russet potatoes. Red potatoes are also a good option

    What is classic potato salad made of?

    Typically it includes boiled potatoes, celery and pickles in a mayonnaise based dressing. In this recipe, I've made a lighter option

    What other vegetables can I add?

    Feel free to experiment with other vegetables like bell peppers, celery, carrots or artichoke hearts

    Can I use a different type of olive?

    Yes of course, you can use kalamata olives, classic green olives or any olives you prefer

    What is an Italian potato salad made of?

    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

    Spoon in a dish of Italian potato salad

    Pairing

    These are my favorite dishes to serve with Italian Potato Salad:

    • Bowl of Sicilian Pasta alla Norma
      Pasta alla Norma (Sicilian Eggplant Pasta)
    • Roasted Cauliflower Steaks in an oven tray
      Cauliflower Steaks
    • Easy no knead focaccia topped with rosemary and salt on an oven tray
      No Knead Focaccia
    • Fried Falafel drizzled with tahini sauce
      Homemade Falafel

    More Italian Salads

    Looking for other recipes like this? Try these:

    • Orzo salad in a large bowl
      Orzo Salad
    • Rocket, Pear and Parmesan Salad close up shot
      Rocket Pear and Parmesan Salad
    • Healthy Italian Pasta Salad with chickpeas and Italian dressing
      Healthy Italian Pasta Salad
    • La Scala Chopped Salad with fresh parmesan on top
      La Scala Chopped Salad

    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 in a dish

    Italian Potato Salad (Mayo Free - Packed with Flavor)

    No ratings yet
    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!
    Author: Ayeh Manfre
    Course: Salads
    Cuisine: Italian
    Servings: 6
    Calories: 219kcal
    Print
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins

    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 minutes
      Drain 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 olives
      Optional - 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!
    ⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

    Nutrition

    Calories: 219kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 286mg | Potassium: 590mg | Fiber: 4g | Sugar: 2g | Vitamin A: 323IU | Vitamin C: 26mg | Calcium: 45mg | Iron: 2mg
    Keywords: healthy, potatoes, summer

    More Salads

    • Fish taco slaw in a bowl with a wooden spoon
      Fish Taco Slaw
    • Fattoush salad in a large bowl with wooden spoons
      Fattoush Salad
    • Matthew McConaughey Tuna Salad with a pita chip dipped in
      Matthew McConaughey Tuna Salad
    • Farro salad in a salad bowl
      Farro Salad

    Comments

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      Recipe Rating




    1. Hazel says

      August 21, 2024 at 5:59 am

      I love your recipes,Ayeh. I have made the limoncello recentlu also .Divine !!! Keep inspiring us.!!Thank you. .

      Reply
      • Ayeh Manfre says

        August 28, 2024 at 12:04 am

        Thank you so much Hazel, so happy you love them all xx

        Reply
    Ayeh about me picture

    Hi, I'm Ayeh!

    Hey everyone! I love creating easy everyday recipes with a healthy twist that anyone can make. I will show you that you can eat delicious food, using wholesome ingredients that make you feel good from the inside out!

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