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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.
At Sweet C’s, I add lots of tips in all of my recipes – so you can make this dish, understand why it works, and what each ingredient means to the flavor of a recipe – so even the most beginner home cook can become an expert and feel empowered in the kitchen. I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help home cooks of any skill level better understand the processes we use and why!
Table of contents
What Potatoes To Use For Potato Salad
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
Easy Italian Dressing
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.
How To Boil Potatoes
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.
Other Easy Potato Recipes
If you love rich, delicious potato recipes, find some of our favorites below:
You can find our complete potato recipe index here.
What to Serve With Italian Potato Salad
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.
Recipe FAQs
This dish can be kept in an airtight container in the refrigerator for up to four days.
Pick a potato that will hold it’s shape after boiling – we recommend yellow finn, yukon gold, fingerling, or red potatoes for potato salad.
Italian Potato Salad Recipe
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Italian Potato Salad Recipe
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
- ¼ cup sundried tomato strips, dried or canned, but drain well if canned
- ⅓ cup finely-chopped fresh basil leaves
- Italian Dressing Ingredients:
- ⅓ 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
- ½ teaspoon freshly-cracked black pepper
Instructions
- Bring a large pot of water to boil.
- Clean potatoes well, rinsing off any dirt.
- Slice in half.
- Boil until soft to the touch, about 10 minutes.
- As potatoes cook, add Italian dressing ingredients to a small bowl and mix well.
- When soft, drain potatoes well and place in large bowl.
- Add red pepper strips, basil, artichokes, sundried tomatoes, basil and dressing and toss well to mix.
- Serve immediately, warm – or chill and serve later.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight and it was so good! I added half of a thinly sliced red onion, tiny mozzarella balls, a bit of my favorite salami, red pepper flakes, and cayenne. So good, thank you! Next time I’m adding pepperoncinis!