This Italian Potato Salad recipe is a delicious and easy no-mayo salad side dish made with potatoes, green and black olives, onions and olive oil. It’s perfect for a dinner side dish or parties.

I grew up with this potato salad recipe. My mom, who was an Italian immigrant, made it with white onions instead of red onions but, I like the added color. Purple is one of my favorite colors and it pairs so nicely with the green olives making this asthetics irresistible on a buffet table.

This classic Italian potato salad is not only delicious, it’s easy-to-make with just a few ingredients you may even already have in your pantry and refrigerator, especially if you’re Italian, like me!

This is a classic side dish in the summer months in Italy.

It’s one of the best ways to use up garden potatoes in the summer.

Italian Potato Salad Recipe

Ingredients

*The full printable recipe is in the recipe card below where you can adjust the servings.

I don’t put vinegar in this Italian potato salad recipe but, if you want to, feel free to add 1/2 tablespoon of red wine vinegar or white balsamic vinegar.

Russet potatoes or Gold potatoes
extra virgin olive oil
red onion or white
green olives (such as Castelvetrano olives)
black olives (I used Kalamata olives)
dried oregano (fresh can be used)
salt
black pepper

Instructions

First, clean and boil the potatoes whole until you can pierce a knife into the middle of the biggest potato and it comes out fairly easily. Do not allow the potatoes to overcook or they will break apart. Allow potatoes to cool before peeling them.
Meanhwile, in a large bowl add remaining ingredients.
Then, peel the skins off of the cooked potatoes and cube them into 1 1/2 inch pieces and place them in the bowl. Stir to coat the potatoes and serve chilled.

Additions and Substitutions

Use baby potatoes if you wish. You can boil them and peel them in the same way as the larger potatoes.
Add add 1/2 tablespoon of red wine vinegar or white balsamic vinegar if you prefer to have it tangy.
Substitute oil cured seeded black olives if you’d prefer them over the pitted black olives. Just be sure to tell those eating it there there are seeds in the olives.
Subsitute Italian seasoning for the dried oregano if that’s what you have on hand.

Storage

Store potato salad in airtight container in the refrigerator for up to three days for maximum freshness.

What to serve with Italian Potato Salad

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Make Ahead Instructions

Follow the above recipe except boil the potatoes the day before but, leave them upeeled and stored covered in the refrigerator until ready to make the potato salad.

This delicious authentic Italian Potato Salad recipe is not only easy, it’s great for outdoor events where mayonnaise salads just don’t last in the sun and heat.

It’s a tasty dinner side dish that’s easy and goes with so many side dishes.