Italian Potato Salad

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

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Italian Flavored Potato Salad

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

If you love antipasti flavors – roasted red pepper strips, basil, lemon juice, Italian herbs, and artichokes – you can love this easy potato salad.

You can serve this dish warm or chilled – so it's solid 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 good and easy Italian Potato Salad as much as we do!

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

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 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 good flavor – the potatoes should be cooked, but not fall-apart soft, for the solid texture.

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, good potato recipes, find some of our favorites below:

You can find our complete potato recipe index here.

Serve it with

This recipe is truly great with a variety of dishes – from baked pork tenderloin or broiled lobsterwhole roasted chickensalmonand even cauliflower steaks – or it is suited to 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.

A few answers

How long does Italian Potato Salad keep?

This dish can be kept in an airtight container in the refrigerator for up to four days.

What potatoes do we use for potato salad?

Pick a potato that will hold it's shape after boiling – we recommend yellow finn, yukon gold, fingerling, or red potatoes for potato salad.

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Ingredients

• 2.5 pounds Yukon gold or red potatoes
• 12 oz artichoke hearts, drained and chopped
• 12 oz roasted red pepper strips, drained and chopped
• ¼ cup sundried tomato strips, dried or canned, but drain well if canned
• ⅓ cup fresh basil leaves, finely-chopped
• 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

Method

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.