Italian Potato Salad
Italian Potato Salad is the kind of dish you make once – and then crave all summer long. With tender baby potatoes, crisp green beans, juicy tomatoes and a punchy olive oil dressing, this Italian-style potato salad is light, fresh and full of flavour. It’s a brighter, more vibrant take on the classic – no mayonnaise, just bold Mediterranean ingredients that really shine. Ready in about 30 minutes and made with simple, everyday ingredients, it’s perfect whether you’re cooking for family, friends, or a relaxed evening at home.
Italian Potato Salad Ingredients
This Italian potato salad keeps things simple, letting each ingredient shine while building layers of flavour:
- Baby potatoes (new potatoes) – naturally creamy with a delicate skin; no peeling needed.
- Green beans – fresh, crisp and vibrant.
- Cherry tomatoes – sweet, juicy bursts that brighten every bi…
- Red onion – thinly sliced for a little sharpness (soak briefly in cold water if you prefer a milder taste).
- Olives (Kalamata or Castelvetrano) – salty, briny depth that gives this salad its Italian character.
- Flat-leaf parsley – fresh and herbaceous, tying everything together.
- Garlic, Dijon mustard & red wine vinegar – bold, tangy and essential for a lively dressing.
- Extra virgin olive oil – smooth, rich and the heart of the vinaigrette.
How to Make This Italian Potato Salad
This Italian-style potato salad is quick and simple to bring together:
- Prepare the dressing and cook the vegetables: Whisk together the dressing ingredients. At the same time, boil the potatoes in salted water until tender, then use the same water (hello, fewer dishes) to briefly cook the green beans and cool them in ice water.
- Assemble the Italian potato salad: Cut the warm potatoes and toss with the dressing so they absorb all the flavour. Add the green beans, tomatoes, onion, olives and parsley, then gently mix to combine.
- Rest and serve: Give it a few minutes to rest – this is where all the flavours come alive.
Exact quantities and full instructions are in the printable recipe card below.
Why You’ll Love This Italian-Style Potato Salad
There’s something about this Mediterranean potato salad with olives and tomatoes that just works! It’s fresh, vibrant, and the kind of dish you’ll find yourself making on repeat:
- Wholesome and feel-good – fresh vegetables, good olive oil, and nothing heavy.
- Light and refreshing – no mayonnaise here, just a bright, zingy vinaigrette that lets every ingredient shine.
- Big flavour, little effort – a handful of simple ingredients that come together beautifully.
- Made for sharing – perfect for picnics, barbecues, or easy dinners with friends.
Perfect Pairings for Italian-Style Potato Salad
Italian potato salad is one of those easy, go-with-everything dishes you’ll find yourself making on repeat – fresh and light for warm days, yet hearty enough to anchor a more substantial spread. Enjoy it just as it is for a light vegetarian main, or serve it alongside your favourite dishes as part of an easy, generous table. Here are a few simple, delicious ways to serve it:
- Grilled chicken – simple, herby and perfect alongside.
- Grilled fish – light and fresh with a squeeze of lemon.
- Crusty bread or focaccia – to soak up the dressing.
- Tomato salad – keeps things fresh and summery.
- Grilled vegetables – like zucchini, peppers or aubergine for added depth
More Recipes Like This Italian Potato Salad
If you love the combination of potatoes and green beans, you might also enjoy this fresh herb potato salad, a roasted corn and potato salad, or a vibrant pesto potato salad. For a lighter, low-carb option, try a green bean and tomato salad or a classic three-bean salad. They’re equally simple, full of flavour, and perfect for everything from easy everyday meals to relaxed summer barbecues.
Italian Potato Salad
Ingredients
- 2 garlic cloves, minced
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- sea salt and freshly ground black pepper, to taste
- 6 tablespoons extra virgin olive oil
- 1 kg baby potatoes (new potatoes)
- sea salt
- 300 g green beans, trimmed
- 300 g cherry tomatoes, halved
- 1 small red onion, halved and thinly sliced
- 100 g pitted olives, halved (Castelvetrano or Kalamata)
- 1 small bunch flat-leaf parsley coarsely chopped
- pinch of red pepper chilli flakes (optional)
Instructions
- Prepare the dressing: In a small bowl, whisk together the garlic, red wine vinegar, Dijon mustard, and oregano. Season with salt and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is well emulsified. Set aside.
- Cook the potatoes: Place the potatoes in a medium saucepan and cover with salted water by a few centimetres. Bring to a boil over medium-high heat and cook for 10–15 minutes, or until fork-tender. Using a slotted spoon, transfer the potatoes to a large bowl. Do not discard the cooking water.
- Blanch the green beans: Prepare a bowl of ice water. Add the green beans to the same boiling water and cook for 2–3 minutes until crisp-tender. Drain and immediately transfer to the ice bath to stop cooking. Drain again and set aside.
- Assemble the salad: While the potatoes are still warm, cut them in halves or quarters depending on size. Place them in a large serving bowl and pour over the dressing. Gently toss until evenly coated. Add the green beans, cherry tomatoes, red onion, olives, and parsley. Add a pinch of chilli flakes (optional). Toss gently to combine. Taste and adjust seasoning with salt and pepper.
- Rest and serve: Let the salad sit at room temperature for about 15 minutes before serving to allow the flavours to develop. Serve and enjoy!
Nutrition
Notes
- Olives: Castelvetrano olives are mild and buttery, while Kalamata olives are richer and more intense. Both work beautifully.
- Best flavour tip: Dressing the potatoes while warm helps them absorb flavour more effectively.
- Storage: Store covered in the fridge for up to 2 days. Bring to room temperature before serving and refresh with a little vinegar, salt, and pepper if needed.
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