Zesty Italian Potato Salad

Here is my go-to Italian potato salad recipe, made with tender potatoes, fresh herbs, red onions, and a light olive oil dressing that’s different from the usual mayo-based versions you might be used to.

This potato salad has become a summer staple at our backyard gatherings. I often make a double batch because it disappears so quickly, and the leftovers taste even better the next day. Perfect for lunch with a sandwich, wouldn’t you agree?

What Kind of Potatoes Should I Use?

For this Italian potato salad, waxy potatoes like Yukon Gold or red potatoes are your best bet since they hold their shape well after cooking and won’t turn mushy when mixed with the dressing. While russet potatoes work great for mashing, they’re not the best choice here since they tend to fall apart and become grainy in potato salads. Red potatoes have a slightly sweet flavor and a firm texture that stands up well to the other ingredients, while Yukon Golds offer a naturally buttery taste and creamy texture while still maintaining their shape. Just make sure to cook your potatoes until they’re tender but not overcooked – you should be able to easily pierce them with a fork, but they shouldn’t fall apart when you do.

Options for Substitutions

This Italian potato salad is pretty flexible and you can switch things up based on what you have in your kitchen:

• Potatoes: While Yukon gold or red potatoes are best because they hold their shape well, you can use white potatoes in a pinch. Just be careful not to overcook them as they can get mushy faster.
• Arugula: Not a fan of arugula’s peppery kick? Baby spinach or mixed salad greens work great too. You could even try chopped fresh parsley for a different twist.
• Mini mozzarella balls: Regular mozzarella cut into chunks works just fine. You could also try cubed provolone or even mild cheddar if you’re in a bind.
• Red wine vinegar: White wine vinegar or apple cider vinegar can step in for red wine vinegar. If using balsamic vinegar, start with less as it’s stronger in flavor.
• Artichoke hearts: If you’re not big on artichokes, try using roasted red peppers or marinated mushrooms instead. They’ll add a similar tangy, Mediterranean feel.
• Fresh basil: In winter when fresh basil is harder to find, you can use 1 tablespoon dried basil, or try fresh parsley with a pinch of dried oregano.
• Salami: Swap salami with prosciutto, ham, or leave it out entirely for a vegetarian version. Pepperoni works too, but use less as it’s spicier.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Italian potato salad is overcooking the potatoes – they should be tender but still hold their shape when pierced with a fork, as mushy potatoes will break apart and turn your salad into a mashed mess. Another common error is adding the dressing while the potatoes are still hot, which will cause them to absorb too much oil and become greasy; instead, let them cool to room temperature first, then toss with the vinaigrette. To keep your arugula fresh and crisp, add it just before serving – mixing it in too early will make the leaves wilted and soggy. For the best flavor development, try making this salad at least an hour before serving (keeping the arugula separate) to allow the ingredients to mingle, and remember to taste and adjust the seasoning right before serving since chilled foods often need a bit more salt.

What to Serve With Italian Potato Salad?

This hearty Italian potato salad works great as a side dish for your summer cookouts or casual dinners. Since it’s already packed with lots of goodies like mozzarella, salami, and veggies, it pairs really well with simple grilled meats like chicken, steak, or Italian sausages. If you’re hosting a cookout, try serving it alongside some grilled corn on the cob or a simple green salad dressed with lemon and olive oil. For an easy weeknight dinner, you could serve it with a rotisserie chicken from the store and some crusty Italian bread to soak up any extra dressing.

Storage Instructions

Keep Fresh: This Italian potato salad stays good in the fridge for up to 3 days when kept in an airtight container. The flavors actually get better after a day as everything mingles together! Just give it a quick toss before serving to redistribute the dressing.

Make Ahead: Want to prep this in advance? You can cook the potatoes and mix the dressing up to 2 days ahead. Store them separately in the fridge, then combine with the fresh ingredients just before serving. This keeps the arugula crisp and the tomatoes fresh.

Serving Tip: If you’re pulling this salad straight from the fridge, let it sit at room temperature for about 15-20 minutes before serving. The olive oil might solidify when cold, but it’ll loosen up nicely at room temp. Plus, the flavors come through better when it’s not super cold!

Preparation Time	20-30 minutes
Cooking Time	5-8 minutes
Total Time	25-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 60-70 g
• Fat: 150-170 g
• Carbohydrates: 250-270 g

Ingredients

For the salad:

• grated Parmesan cheese (for serving, I use BelGioioso)
• 1/2 cup sliced black olives
• 2 large handfuls baby arugula
• 1/2 small red onion (thinly sliced)
• 1 (12-oz) jar artichoke hearts (drained and quartered)
• 2.5 lbs potatoes (Yukon Gold or red, boiled until tender)
• 1/3 cup fresh basil (about 1/4-inch chiffonade)
• 2 cups mini mozzarella balls
• 1 cup chopped Italian salami (about 1/2-inch pieces)
• 2 cups halved cherry tomatoes

For the vinaigrette:

• 3 tbsp red wine vinegar
• 1/3 cup olive oil (extra virgin for best flavor)
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 tsp Dijon mustard (I use Grey Poupon brand)
• 1 tsp sea salt

Step 1: Cook the Potatoes

Place the diced potatoes in a large stockpot.

Add enough water so that the potatoes are covered by about 1 inch of water.

Cook over medium-high heat until the water reaches a boil.

Then reduce the heat to medium to maintain a simmer, and continue cooking the potatoes for 5-8 minutes, or until they can be easily pierced with a fork.

Step 2: Drain and Cool the Potatoes

Drain the cooked potatoes in a colander.

Allow them to cool for 20-30 minutes.

This cooling time will help prevent them from becoming mushy when mixed with other ingredients.

Step 3: Prepare the Vinaigrette

While the potatoes are cooling, prepare the vinaigrette.

Whisk together the vinaigrette ingredients in a bowl until evenly combined.

Alternatively, you can place them in a mason jar and shake vigorously to mix.

Step 4: Combine Salad Ingredients

Once the potatoes have cooled, transfer them to a large serving bowl.

Add the dressing, arugula, mozzarella, tomatoes, artichokes, salami (if using), olives, onion, and basil.

Toss the ingredients gently until they are evenly combined.

Step 5: Season and Serve

Taste the potato salad and adjust the seasoning with additional salt and pepper if needed.

Serve immediately, sprinkled with Parmesan cheese for an extra burst of flavor.

You may also choose to cover the bowl and refrigerate the salad for 1-2 hours before serving it chilled.

Step 6: Store Leftovers

Refrigerate any leftovers in a sealed container for up to 3 days.

This makes for an easy and delicious meal option for the following days.