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Italian Potato Salad Recipe


    • 2 pounds red potatoes, scrubbed and diced into bite-sized pieces
    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons red wine vinegar
    • 1 teaspoon Dijon mustard
    • 2 cloves garlic, minced
    • 1 teaspoon dried oregano
    • Salt and pepper, to taste
    • 1/2 cup cherry tomatoes, halved
    • 1/4 cup black olives, sliced
    • 1/4 cup red onion, finely chopped
    • 1/4 cup fresh basil, chopped
    • 1/4 cup fresh parsley, chopped
    • 1/4 cup Parmesan cheese, grated (optional)


    Boil Potatoes

    Place diced potatoes in a large pot of salted water.

    Bring to a boil and cook until potatoes are fork-tender, usually about 10-12 minutes.

    Drain the potatoes and let them cool slightly.

    Prepare Dressing

    In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper.

    Adjust the seasonings according to your taste.

    Combine Ingredients

    In a large mixing bowl, combine the cooked and slightly cooled potatoes with cherry tomatoes, black olives, red onion, fresh basil, and parsley.

    Dress the Salad

    Pour the dressing over the potato mixture and gently toss to coat evenly.

    Be careful not to mash the potatoes.

    Chill and Marinate

    Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld.


    Before serving, give the salad a final gentle toss.

    If desired, sprinkle grated Parmesan cheese on top.

    Garnish and Enjoy

    Garnish with extra fresh herbs and serve chilled.

    This Italian Potato Salad makes a great side dish for picnics, barbecues, or as a refreshing side to grilled meats.

    Feel free to customize the recipe by adding other ingredients like roasted red peppers, capers, or grilled artichokes to suit your taste preferences.

    Buon appetito!

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