Italian Potato Salad Recipe (2024)

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Italian Potato Salad Recipe – this easy vegan potato salad is bursting with antipasti flavor from artichokes, sun dried tomatoes, roasted red peppers, and basil!

This is a no mayo potato salad – it is tossed in olive oil, not mayonnaise, so it is vegan, stores easily, and is perfect for potlucks!

If you love antipasti flavors – roasted red pepper strips, basil, lemon juice, Italian herbs, and artichokes – you’re going to love this super easy potato salad.

You can serve this dish warm or chilled – so it’s perfect anytime you have a craving.

This potato salad is mayonnaise free and uses oil, so it is vegetarian and vegan.

Potato salad is naturally gluten free, and we’ve made sure to use ingredients that work in a gluten free diet.

We hope you love this delicious and easy Italian Potato Salad as much as we do!

You can find our web story for this recipe here.

Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

Picking the right type of potato for your potato salad is important – you want your potato to hold it’s shape when boiled, and to keep a firmer texture when chopped up and tossed in oil.

We’re not making mashed potatoes – and still want some toothy bite to the potatoes.

We reccomend the following types of potatoes for potato salad:

• Yellow Finn
• Yukon Gold
• Red Potatoes
• Fingerling Potatoes
• Small Boiler Potatoes

This recipe relies on a fresh-made Italian Dressing for it’s flavor – you can use storebought, but we think the fresh flavors really shine when making your own quick dressing.

• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried thyme
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly-cracked black pepper
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard, optional

In a small bowl or jar, mix all ingredients and set aside to drizzle over potato salad.

This recipe relies on boiled potatoes for their delicious flavor – the potatoes should be cooked, but not fall-apart soft, for the perfect texture.

Make sure to drain potatoes well after cooking, and let all water shake off of potatoes.

Toss in oil quickly after cooking to prevent potatoes from drying out – they will dry out quickly after boiling, so it is best to assemble ingredients for the salad while potatoes boil, so you can immediately toss the salad when they are done.

If you love rich, delicious potato recipes, find some of our favorites below:

You can find our complete potato recipe index here.

This recipe is truly great with a variety of dishes – from baked pork tenderloin or broiled lobster, whole roasted chicken, salmon, and even cauliflower steaks – or it is perfect for a cookout, potluck, or other big meal!

You can find some of our favorite grilled meaty recipes that pair perfectly with potato salad here:

You can find the rest of our favorite BBQ style recipes here.

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Italian Potato Salad Recipe

Yield: 6

Prep Time: 15 minutes

Total Time: 15 minutes

Italian Potato Salad Recipe - this easy vegan potato salad is bursting with antipasti flavor from artichokes, sun dried tomatoes, roasted red peppers, and basil!

Ingredients

• 2.5 pounds Yukon gold or red potatoes
• 1 (12-ounce) jar artichoke hearts, drained and chopped
• 1 (12 ounce) jar roasted red pepper strips, drained and chopped
• 1/4 cup sundried tomato strips (dried or canned, but drain well if canned)
• 1/3 cup finely-chopped fresh basil leaves
• Italian Dressing Ingredients:
• 1/3 cup olive oil
• 2 tablespoons fresh lemon juice
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly-cracked black pepper

Instructions

1. Bring a large pot of water to boil.
2. Clean potatoes well, rinsing off any dirt.
3. Slice in half.
4. Boil until soft to the touch, about 10 minutes.
5. As potatoes cook, add Italian dressing ingredients to a small bowl and mix well.
6. When soft, drain potatoes well and place in large bowl.
7. Add red pepper strips, basil, artichokes, sundried tomatoes, basil and dressing and toss well to mix.
8. Serve immediately, warm - or chill and serve later.

Nutrition Information

Yield 6Serving Size 1
Amount Per ServingCalories 345Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 453mgCarbohydrates 53gFiber 6gSugar 4gProtein 7g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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