Authentic Italian Potato Salad: The Best No-Mayo, Vegan Side Dish for Summer

When planning your next picnic, backyard BBQ, or casual summer get-together, a classic potato salad is often the first dish that comes to mind. But what if you’re looking for something different from the traditional mayonnaise-heavy versions? Or perhaps you need a delicious option that’s suitable for vegan or egg-free diets?

Look no further than this incredibly simple and flavorful Italian Potato Salad. This recipe offers a refreshing alternative, relying on the vibrant tang of an olive oil and vinegar dressing rather than creamy mayo. It’s a delightful, naturally vegan, and eggless potato salad that brings a burst of fresh, savory flavors to any table.

While many are familiar with traditional mayonnaise-based potato salads or even variations like Amish potato salad with mustard, this Italian-style rendition stands out. It’s a revelation for those seeking a lighter, more zesty profile. This easy Italian Potato Salad (No Mayo) is precisely that: a harmonious blend of tender potatoes, rich olive oil, sharp vinegar, aromatic onion and garlic, and a hint of fresh parsley.

This cherished recipe for Italian Potato Salad has been passed down through generations in my family, from my grandmother to my father, and now to me. I’m excited to share this simple yet profoundly satisfying dish with you, ensuring it becomes a staple at your gatherings too.

Although potato salad is famously associated with outdoor events and warm weather, its versatility means it can be served year-round. It makes a fantastic side dish for more intimate indoor meals, complementing anything from a steak dinner for two, to balsamic chicken with tomatoes, or even stuffed peppers for two. Its bright flavors can cut through richer main courses, offering a refreshing counterpoint.

Are you ready to create the best no-mayo Italian Potato Salad recipe you’ve ever tasted? Let’s dive in!

What is Italian Potato Salad?

At its heart, Italian Potato Salad is a chilled, refreshing side dish characterized by its distinct olive oil and vinegar-based dressing. Unlike its creamier American counterparts, this version skips the mayonnaise and eggs entirely, resulting in a lighter, tangier, and often more aromatic experience. It’s an ideal choice for summer picnics and barbecues, as its dressing holds up beautifully in warmer temperatures without the worry of spoilage that comes with dairy or egg-based dressings.

The beauty of this oil and vinegar potato salad lies in its inherent simplicity and health benefits. Because it’s free from mayo, eggs, and milk, this Italian potato recipe is naturally 100 percent vegan, making it an excellent option for those with dietary restrictions or preferences. You don’t need to be vegan to appreciate its deliciousness; many find its clean, fresh flavors utterly irresistible.

I may not be vegan myself, but I have many friends who are, and they always appreciate a delicious, inclusive recipe like this eggless potato salad. No one wants to feel left out when the potato salad is passed around!

Key Ingredients For The Best Italian Potato Salad

The magic of this Italian Potato Salad lies in a handful of simple, high-quality ingredients that, when combined, create a symphony of flavors:

• Potatoes: The foundation of any great potato salad. For this recipe, Russet potatoes are highly recommended due to their starchier texture. This allows them to effectively soak up the flavorful dressing, ensuring every bite is infused with taste. We’ll delve deeper into potato selection below.
• Extra Virgin Olive Oil: As the base of our dressing, the quality of your olive oil truly matters. Since it’s not used for frying but as a primary flavor component, opt for a good quality extra virgin olive oil. Its fruity, sometimes peppery notes will shine through, elevating the entire dish.
• Vinegar: You have a couple of excellent choices here: white distilled vinegar or apple cider vinegar. Both provide that essential tang and acidity that brightens the potatoes and balances the richness of the olive oil. While the recipe specifies these, a good quality red wine vinegar can also offer a delightful, slightly different flavor profile.
• Fresh Parsley: This herb is non-negotiable for its fresh, vibrant, slightly peppery notes. It adds both color and an indispensable layer of herbaceousness that is characteristic of Italian-inspired dishes. Always use fresh for the best results!
• Salt: Crucial for seasoning not just the potatoes during cooking, but also the dressing itself. A good pinch of kosher salt (or sea salt) will draw out and enhance all the other flavors, making the dressing truly pop. Remember, the dressing will be seasoning the entire batch of potatoes, so it needs to be assertive.
• Onion: For this recipe, I prefer thinly sliced onion over diced. This allows the onion pieces to be of a similar size and texture to the potato chunks, ensuring a harmonious bite. The slicing also helps the onion soften and mellow slightly in the dressing. White or yellow onions work beautifully here.
• Garlic: It wouldn’t be an Italian-inspired dish without garlic! Freshly minced garlic (or a tablespoon of good quality garlic paste) provides a pungent, aromatic kick that is essential to the dressing’s character.

Choosing the Best Potatoes for Potato Salad

For my Italian potato salad recipe, I specifically use Russet potatoes. Their higher starch content makes them ideal for absorbing the zesty oil and vinegar dressing, ensuring each potato piece is thoroughly flavored. This characteristic is precisely why they’re also great for mashing or baking.

However, their starchiness means they can be more delicate once cooked. It’s crucial to be mindful not to overcook them, as they can quickly become mushy. You want them fork-tender but still holding their shape. If you prefer a potato with a firmer texture, even when cooked, you could also consider using a waxy potato variety like red bliss or Yukon gold, which tend to hold their shape better. Just be aware they may not soak up as much dressing.

As for peeling, it’s entirely optional. I personally always peel my potatoes for potato salad, as I prefer the smoother texture. If you enjoy the rustic look and added fiber, feel free to leave the skins on, especially if using red or Yukon gold potatoes with thinner skins. Just be sure to scrub them very well.

The Best Way to Cook Potatoes for Potato Salad

Achieving perfectly cooked potatoes for potato salad is key to its success. Here’s the method that guarantees ideal texture:

1. Start Cold: Place your cut potato pieces in a large pot. Crucially, cover them completely with cold water. Adding a generous pinch of salt to the water at this stage is vital, as it seasons the potatoes from the inside out.
2. Gradual Heating: Slowly bring the pot of water to a boil. This ensures that the potatoes cook evenly from the center to the outside. If you were to drop potatoes into already boiling water (like pasta), the exteriors would cook rapidly while the centers remain hard. By the time the centers cooked, the outsides would be overdone and mushy.
3. Gentle Simmer: Once the water reaches a rolling boil, immediately reduce the heat to a gentle simmer. Potatoes are delicate, and a vigorous boil can cause them to tumble and disintegrate, leading to a mealy texture. Simmering them gently allows them to cook through without breaking apart.
4. Test for Tenderness: Cook until the potatoes are fork-tender, usually 5-8 minutes after simmering, depending on the size of your cubes. They should be soft enough to pierce easily with a fork but still firm enough to hold their shape.
5. Drain and Cool Properly: As soon as they’re tender, drain the potatoes thoroughly. Immediately rinse them under cold water. This crucial step not only stops the cooking process dead in its tracks but also cools the potatoes down rapidly. This prevents overcooking and ensures they won’t “melt” or dilute your oil and vinegar dressing when you mix them. After rinsing, spread them in a single layer on a baking sheet or clean kitchen towel to air dry for about 15 minutes. This step is important to remove excess surface moisture, allowing the dressing to adhere better.

Should I cut potatoes before boiling for potato salad?

Yes, absolutely. It is essential to cut your potatoes into uniform, roughly 1/2-inch to 3/4-inch cubes before boiling them for potato salad. This ensures that every piece cooks evenly and at the same rate. If you were to cook whole potatoes, the larger exterior sections would cook much faster than the dense interior. By the time the center of a whole potato is cooked through, the outer layers would be completely overcooked and falling apart, resulting in an inconsistent and undesirable texture for your salad.

How many potatoes do you need for potato salad per person?

When serving Italian potato salad as a side dish, a good general rule of thumb is to allocate approximately 1/2 pound of potatoes per serving. This recipe, designed for a small batch, yields 4 generous servings (roughly two helpings per person), requiring 2 pounds of Russet potatoes.

If you’re preparing this for a larger outdoor event, a potluck, or a substantial family gathering, you’ll definitely want to consider doubling or even tripling this oil and vinegar potato salad recipe to ensure there’s enough for everyone to enjoy and perhaps even have seconds!

How To Make The Best Italian Potato Salad

Making this flavorful Italian Potato Salad is incredibly straightforward. Here’s a step-by-step guide to achieving delicious results:

1. Cook the Potatoes: First and foremost, get your potatoes cooking according to the “Best Way To Cook Potatoes” method described above. Remember to start them in cold, salted water and simmer gently until fork-tender. Drain and cool thoroughly, spreading them out to dry slightly.
2. Prepare the Dressing: While the potatoes are cooking, you can prepare the zesty Italian dressing. In a large measuring cup or a jar with a lid, whisk together the extra virgin olive oil, vinegar (either white distilled or apple cider), fresh chopped parsley, minced garlic, and salt.
3. Season Aggressively: This is a critical step for flavor. Taste the dressing. You’ll want it to be slightly saltier than you might initially think is necessary. This dressing is going to season the entire batch of potatoes, which are relatively bland on their own, so don’t be shy with the salt. You can always add a little more if needed after mixing.
4. Marinate the Onion: Once the dressing is mixed, stir the thinly sliced onion directly into the oil and vinegar mixture. Allowing the onion to marinate in the dressing while the potatoes finish cooking will help to mellow its sharp raw flavor, infusing it with the dressing’s deliciousness and making it more palatable.
5. Combine and Coat: Once the cooked and cooled potatoes are dry, transfer them to a large mixing bowl. Pour the prepared dressing, including the marinated onions, over the potatoes. Gently mix everything together using a spatula or spoon until all the potato pieces are thoroughly coated in the dressing. Be careful not to mash the potatoes.
6. Chill for Flavor Development: Cover the bowl and refrigerate the potato salad for at least 1 hour, or until it’s completely cold. For the absolute best flavor, I highly recommend allowing it to chill for a minimum of 24 hours. This extended resting period allows the potatoes to fully absorb the dressing, letting all the vibrant flavors meld and develop into something truly spectacular.

Can you make Italian potato salad the day before?

Absolutely, and in fact, I strongly recommend it! Making Italian potato salad a day or two before serving is not just convenient for entertaining, but it also significantly enhances the flavor. Allowing the salad to chill in the refrigerator for at least 24 hours gives the potatoes ample time to absorb all the delicious olive oil and vinegar dressing, letting the garlic, parsley, and onion flavors fully meld and deepen.

Properly stored in an airtight container in the refrigerator, this Italian potato salad can last for up to 5 days. This makes it an ideal make-ahead dish for busy hosts. Just remember the golden rule of food safety: never leave any potato salad sitting out at room temperature for more than 2 hours to prevent bacterial growth, especially if serving at outdoor events.

What Can I Serve With This Delicious Italian Potato Salad?

This vibrant Italian Potato Salad makes a superb companion to a wide array of dishes, especially for outdoor cooking and gatherings. Here are some fantastic pairings to inspire your next menu:

• Amish Macaroni Salad – A classic pairing! Many picnics feel incomplete without both macaroni and potato salad on the spread.
• Caesar Pasta Salad – Another excellent pasta salad option, this one featuring a homemade Caesar dressing for a different flavor profile.
• BLT Pasta Salad – Capture the beloved flavors of bacon, lettuce, and tomato in a refreshing pasta salad, perfect alongside the potato salad.
• Antipasto Pasta Salad – Elevate your picnic with an antipasto-inspired pasta salad, bringing more Italian flavors to your spread.
• The Pittsburger – Where there’s potato salad, there are often burgers! This hearty hamburger, complete with fries and coleslaw, is a Pittsburgh staple that would be fantastic.
• Avocado Burgers – Complete your summer cookout with these creamy, fresh Avocado Burgers.
• Pesto Burgers – A refreshing turkey burger infused with basil pesto, mozzarella, and tomato.
• Teriyaki Turkey Burgers – For a sweet and savory option, these turkey burgers with pineapple are a hit.
• Fried Egg Burger – Why not enjoy breakfast for dinner with this unique burger pairing?
• Greek Portobello Mushroom Burgers – If you need a delicious meatless option for your cookout, these vegetarian mushroom burgers are incredibly satisfying.
• Grilled Chicken or Fish: The bright, tangy flavors of the potato salad are an ideal complement to simply grilled chicken breasts, thighs, or any flaky white fish.
• Roasted Vegetables: For a full vegetarian meal, pair it with some roasted asparagus, bell peppers, or zucchini.

Tips and Variations for Your Italian Potato Salad

While the basic recipe is perfect as is, there are always ways to customize and enhance your Italian Potato Salad:

• Add a Touch of Spice: For those who appreciate a little heat, a pinch of red pepper flakes added to the dressing can provide a subtle, welcome kick.
• Incorporate More Veggies: Feel free to add other finely chopped vegetables for extra texture and flavor. Diced celery or bell peppers can add crunch, while halved cherry tomatoes or sliced black olives can introduce more Mediterranean notes. Capers are another excellent addition for a briny pop.
• Fresh Herb Power: While parsley is key, you could experiment with other fresh herbs. A small amount of fresh oregano or basil, finely chopped, could add another layer of Italian aroma.
• Zest it Up: A little lemon zest or a squeeze of fresh lemon juice in the dressing can further brighten the flavors and add another dimension of freshness.
• For Non-Vegans: If you’re not strictly vegan, crumbled feta cheese or shaved Parmesan can be stirred in just before serving for an extra layer of savory goodness.
• Make Ahead for Convenience: As discussed, this salad is even better the next day. Make a large batch, and you’ll have a fantastic side dish ready for several meals or gatherings.
• Adjust for Crowds: This recipe is easily scalable. Just maintain the ratios of potatoes to dressing ingredients to ensure consistency, and don’t forget to taste and adjust seasoning.

And if you find yourself with extra potatoes beyond this salad, why not try making some homemade snacks? Check out my recipes for Homemade Salt and Vinegar Chips and BBQ Chips!

Italian Potato Salad (No Mayo, Eggless, Vegan)

Yield:
4 servings

Prep Time:
20 minutes

Cook Time:
25 minutes

Chill Time :
1 hour

Total Time:
1 hour 45 minutes

Need a vegan summer side dish for your picnic or BBQ? This authentic Italian Potato Salad without mayo is an eggless, flavorful delight made with oil and vinegar.

Ingredients

• 2 pounds russet potatoes, cut into 1/2-inch cubes (roughly 4-5 medium potatoes)
• 1/4 cup extra virgin olive oil
• 1 tablespoon apple cider or white distilled vinegar
• 1 tablespoon fresh chopped parsley
• 1/4 teaspoon salt (preferably kosher)
• 1/2 cup sliced white or yellow onion
• 1 garlic clove, minced (or 1 tablespoon garlic paste)

Instructions

1. Add the potatoes and a handful of salt to a large pot and cover with water. Bring to a boil.
2. Once boiling, turn the heat down to a simmer and cook until fork tender, about 5-8 minutes. Drain and rinse under cold water. Spread in a single layer onto a baking sheet to dry. Cool for 15 minutes.
3. While the potatoes are cooking: In a large measuring cup or jar, whisk together the olive oil, vinegar, parsley, garlic, and salt. Taste and add up to an additional 1/4 teaspoon salt if needed (it should be slightly salty because this will season the entire potato salad).
4. Stir onion into the dressing. Let them marinate while the potatoes finish cooking.
5. Add the cooked potatoes to a large bowl then pour the dressing on top. Mix everything together until coated.
6. Cover and refrigerate at least 1 hour or until cold (24 hours is preferred to allow the flavors to develop).

   Store in the refrigerator for up to 5 days.

Notes

• Enjoyed this recipe? Check out my Amish Potato Salad.
• Got more potatoes to use in your 5 pound bag? Check out my other potato recipes.

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Originally published May 18, 2014