If you enjoyed the Spanish Potato Salad (Patatas Aliñadas), this Italian Potato Salad is another simple, flavourful option that shows how delicious a potato salad can be without mayonnaise or dairy. The dressing blends lots of parsley, extra virgin olive oil, fresh lemon and a few anchovies for a gentle, savory saltiness. It’s bright, refreshing and an ideal side for lunch or dinner.
Why you’ll love this Italian Potato Salad
There’s a potato salad for every mood. Sometimes a rich, creamy version is perfect; other times I want something lighter and fresher for lunch. This Italian Potato Salad belongs to the latter group. With juicy cherry tomatoes, briny olives, thinly sliced red onion, fresh parsley and a simple dressing of olive oil, lemon and anchovies, it’s vibrant and satisfying without feeling heavy. Each bite evokes Mediterranean flavours and it’s a recipe I return to during warmer months.
Ingredients for Italian Potato Salad
- Potatoes: Yukon Golds are ideal for their creamy texture and ability to hold shape. Dutch Cream or Nicola are good substitutes.
- Anchovies: They dissolve into the dressing, adding savory depth without an overpowering fishy taste.
- Cherry Tomatoes: Sweet, juicy and colorful—perfect for freshness and contrasts.
- Green Olives: Any pitted olives work, though green olives give a pleasant briny note.
- Red Onion: Thin slices add a mild sharpness that balances the oil.
- Parsley: Fresh parsley keeps the salad bright and herbaceous.
- Extra Virgin Olive Oil: A good-quality olive oil makes this simple dressing shine.
- Lemon: Fresh lemon juice and zest brighten the salad and tie the flavours together.
How To Make Italian Potato Salad
Step 1: In a large bowl, whisk together lemon zest and juice, anchovies, parsley and olive oil until well combined.
Step 2: Add warm, cubed potatoes to the dressing along with capers, olives, halved cherry tomatoes and sliced red onion. Toss gently until everything is evenly coated. Drizzle a little extra olive oil if desired and serve warm, at room temperature or chilled.
Tips for the Best Potato Salad
Getting the potato texture right really improves the dish. Follow these simple tips:
- Start in cold water: Place potatoes in cold water before heating so they cook evenly and don’t become overly starchy.
- Boil until tender: Simmer until a fork slides in easily—about 20–25 minutes for medium potatoes.
- Dress while warm: Gently toss the warm potatoes with the dressing so they absorb the flavours and the dressing clings to each piece.
How To Store & Serve
This salad is versatile: serve it slightly warm, at room temperature or chilled. It pairs beautifully with roast fish, roast chicken or a Mediterranean spread with fresh bread and seasonal salads. Store leftovers in an airtight container in the refrigerator for up to 3 days. Flavours deepen after resting—if chilled, let the salad sit at room temperature for 15–20 minutes and toss gently before serving to refresh the dressing.
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Italian Potato Salad (Mayo & Dairy Free!)
Ingredients
- 3 Yukon Gold potatoes
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 3 anchovy fillets, finely sliced
- 1/4 cup parsley, finely chopped
- 3 tbsp olive oil
- 1 tbsp capers
- 1/2 cup olives, pitted
- 7 oz cherry tomatoes, halved
- 1/2 red onion, finely sliced
Instructions
- Boil potatoes: Place potatoes in a pot of cold water. Bring to a boil, then reduce to a rapid simmer. Cook 20–25 minutes or until tender when pierced with a fork. Drain.
- Peel & cut: While warm, score a shallow “X” in the skin to help peel. Cube the potatoes while still slightly warm so they absorb the dressing.
- Dress & assemble: In a large bowl, whisk lemon zest, lemon juice, sliced anchovies, chopped parsley and olive oil. Add potatoes, capers, olives, cherry tomatoes and red onion. Toss gently to combine and taste for seasoning. Drizzle extra olive oil if desired and serve warm, at room temperature or chilled.
Notes
- Dress the potatoes while still warm so they absorb the lemon and oil.
- Lightly roughing up the potatoes while mixing helps the dressing cling to each bite.
- Use a good-quality extra virgin olive oil—its flavour is central to this salad.
- The salad often tastes better after a few hours in the fridge as the flavours meld.
- If making ahead, add a little extra olive oil before serving to refresh the texture.
- Serve chilled, at room temperature or slightly warm depending on preference.
Nutrition
Carbohydrates: 27 g
Protein: 4 g
Fat: 11 g
Fiber: 4 g
Nutrition information is an approximation.
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