Italian Potato Salad

Name: Italian Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/3 cup olive oil (extra virgin); 2 tbsp red wine vinegar; 1 garlic clove (minced); 2 tbsp fresh basil (roughly chopped); 3 yellow potatoes (peeled, boiled and roughly chopped); 1 cup green beans (roughly chopped and blanched); 1 cup cherry tomatoes (roughly chopped); 1/2 cup red onion (sliced); 1 tsp salt; 1 tsp dried oregano; red pepper flakes (to garnish, optional)

Sammy Montgoms

5 from 1 vote

Mar 19, 2026

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If you grew up in a Southern Italian household, you already know about Italian Potato Salad. It’s been on every summer table, at every Sunday spread, and at every family gathering for as long as anyone can remember. My family is from Calabria (the very tip of the boot) and this potato, green bean, and tomato salad is as much a part of our DNA as anything else. It’s not flashy, but it doesn’t need to be.

A yellow platter holds an Italian Potato Salad of potatoes, green beans, cherry tomatoes, and red onion slices, garnished with herbs. Nearby are whole yellow potatoes and a red-and-white striped towel on a gray surface.

I make this every year the second cherry tomatoes start showing up at the market. It comes together in under 30 minutes, it’s served at room temperature (which means no stressing about timing), and it gets better as it sits and the dressing soaks into everything. Make it for a cookout, a weeknight dinner, or just because you have potatoes and need something delicious. Want more Italian-inspired sides? Try my Caponata or Roasted Red Peppers.

😍 Why You’ll Love This Italian Potato Salad Recipe

A real generational recipe: this has been in our family for generations.
No mayo to be found: the dressing is just good olive oil, red wine vinegar, garlic, and basil. It’s simple, punchy, and completely addictive.
Served at room temperature: this salad is meant to sit out. That’s what makes it perfect for entertaining. No need to worry about timing or reheating.
Better as it rests: even 30 minutes on the counter after mixing makes a noticeable difference. The potatoes soak up the dressing and everything just tastes even better.

Chopped red onions, halved cherry tomatoes, diced potatoes, green beans, minced garlic, and chopped herbs are arranged in separate sections on a wooden board for an Italian Potato Salad Recipe.

🥔 Ingredients Needed to Make This Italian Potato Salad Recipe

Extra virgin olive oil: make sure to use a good-quality one.
Red wine vinegar: just enough to cut through the richness of the oil.
Garlic: melts into the dressing and you taste it in every bite without it being overwhelming.
Fresh basil: roughly torn or chopped, stirred through right at the end. It makes the whole salad smell and taste so good.
Yellow potatoes: boiled until just fork-tender (not mushy) then roughly chopped so the pieces are a little uneven and rustic.

Green beans: blanched for just two minutes so they stay bright and have a little snap—you’re not going for soft here.
Cherry tomatoes: roughly chopped, so the juice mingles with the dressing. Use good tomatoes—this is a dish that lives and dies by its produce.
Red onion: thinly sliced and raw, which gives it a little bite and colour. If you find raw onion too sharp, soak the slices in cold water for 10 minutes first.
Dried oregano: a simple addition adds herby warmth.
Salt: season as you go and taste before serving.
Red pepper flakes: completely optional, but a little heat at the end is never a bad idea.

✔ How To Make This Italian Potato Salad Recipe

Peel the potatoes and cut them into bite-sized pieces. Place them in a pot, cover with water, and add 1 teaspoon of salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and set aside to cool.

Meanwhile, bring a separate pot of water to a boil. Add the green beans and blanch for 2 minutes, then drain immediately. Set aside and allow the beans to cool.Let both the potatoes and beans cool while you prepare the remaining ingredients.

Next, chop and prepare your garlic, basil, tomatoes, and red onion.

In a medium sized mixing bowl, add the potatoes, beans, garlic, basil, tomatoes, red onion, olive oil, red wine vinegar, salt and dried oregano.

Mix the ingredients together really well ensuring the dressing coats everything evenly.

Transfer to a serving dish and garnish with red pepper flakes if desired and enjoy.

A close-up of a vibrant Italian Potato Salad with potatoes, green beans, cherry tomatoes, red onion slices, and herbs, sprinkled with red pepper flakes and vinaigrette.

🗒 Variations

Swap the herb: if you don’t have fresh basil, flat-leaf parsley works as well and gives it a slightly more savoury finish.
Add capers: a tablespoon of capers mixed through adds a punchy little hit of brine that cuts through the richness of the olive oil.

🗒 Substitutions

Potatoes: yellow potatoes are ideal because they hold their shape and have a creamy texture, but red-skinned potatoes work well too. Avoid russets — they’ll fall apart.
Green beans: if you can’t find fresh, frozen green beans that have been thawed and patted dry will work in a pinch. Blanch them the same way.
Red wine vinegar: white wine vinegar is a perfectly fine swap and a little milder. Lemon juice also works if that’s what you’ve got.
Cherry tomatoes: any ripe, flavourful tomato will do—just seed and chop larger ones so they’re roughly the same size as everything else.

🍴 Leftovers? Lucky You.

Leftovers keep in an airtight container in the fridge for up to 2 days, but honestly, this salad is best eaten the day it’s made. The tomatoes soften and get a little soggy by day two, and the potatoes lose some of their texture. If you do have leftovers, let them come back to room temperature before eating and give everything a toss with a small drizzle of olive oil to bring it back to life.

🤔 FAQs

Should this be served warm or at room temperature?

Room temperature is the way to go. This is how it’s traditionally served in Southern Italy. Pull it out of the fridge about 20–30 minutes before serving if you’ve stored it cold.

What potatoes work best?

Yellow potatoes are ideal. They hold their shape after boiling, have a naturally buttery texture, and absorb the dressing without turning to mush. Red-skinned potatoes also work well. Avoid russets — they’re too starchy and will fall apart when you toss everything together.

What do you serve this Italian Potato Salad with?

It’s a great side dish alongside grilled chicken, fish, or sausage. It also holds its own as a light lunch on its own, especially in summer.

Can I make this without red onion?

Yes—it’s an easy skip if you’re not a raw onion person. You could swap it for thinly sliced shallot, which is milder, or just leave it out entirely.

My dressing feels flat. What do I do?

Taste it and adjust. It usually just needs more salt, another small splash of red wine vinegar, or both. Good olive oil also makes a bigger difference here than you’d expect.

👩🏻‍🍳 Hungry For More?

If you loved this Italian Potato Salad recipe, then make sure to check out a few of my other recipes you may also love:

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