Italian Potato Salad Recipe

Introduction

This Italian Potato Salad is a vibrant and flavorful twist on a classic side dish. Combining tender Yukon Gold potatoes with fresh veggies, mozzarella, and a tangy vinaigrette, it’s perfect for gatherings or a light meal.

Ingredients

• ½ cup olive oil
• ¼ cup red wine vinegar
• 2 cloves garlic (crushed)
• 2 teaspoons granulated sugar
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2.5 lbs Yukon Gold potatoes
• 1 tablespoon salt (for boiling potatoes)
• 1½ cups grape tomatoes (halved)
• 8 ounces mozzarella pearls
• 1 14-ounce can quartered artichoke hearts
• ⅔ cup sliced black olives
• 1 tablespoon capers
• ⅓ cup thinly sliced red onions
• ¼ cup sliced pepperoncini
• Chopped fresh parsley (for garnish)

Instructions

1. Step 1: Place the potatoes in a large pot and fill it with cold water. Add 1 tablespoon salt and bring to a boil. Reduce to a simmer and cook for 20-22 minutes, or until the potatoes are fork-tender. Immediately plunge the potatoes into an ice bath to stop the cooking. Once cool, dry them thoroughly and dice into bite-sized pieces.
2. Step 2: In a bowl or mason jar, whisk together olive oil, red wine vinegar, crushed garlic, granulated sugar, Italian seasoning, ½ teaspoon salt, and freshly ground black pepper until well combined.
3. Step 3: In a large serving bowl, combine the diced potatoes, halved grape tomatoes, mozzarella pearls, artichoke hearts, sliced black olives, capers, thinly sliced red onions, and pepperoncini.
4. Step 4: Drizzle the Italian vinaigrette over the salad ingredients and gently toss to coat everything evenly. Garnish with chopped fresh parsley before serving.

Tips & Variations

• Use red potatoes instead of Yukon Gold for a slightly different texture and color.
• For extra flavor, marinate the salad for at least an hour before serving to allow the ingredients to meld.
• Add fresh basil or oregano to the vinaigrette for a brighter herb note.
• Substitute fresh mozzarella pearls with diced regular mozzarella if preferred.

Storage

Store the Italian Potato Salad in an airtight container in the refrigerator for up to 3 days. The flavors will develop further overnight. Re-toss the salad gently before serving if the dressing has settled. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, red potatoes or baby potatoes work well in this salad. Just be sure to cook them until tender and dice into bite-sized pieces.

How long can I keep the salad stored?

The salad keeps best for up to 3 days in the fridge. After that, the potatoes may become too soft and the flavors less vibrant.

Italian Potato Salad Recipe

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4.6 from 79 reviews

This Italian Potato Salad is a flavorful and vibrant twist on a classic side dish, featuring tender Yukon Gold potatoes tossed with a zesty Italian vinaigrette, fresh grape tomatoes, mozzarella pearls, artichoke hearts, black olives, capers, red onions, and pepperoncini. Perfect for a summer picnic or a party, this salad combines creamy textures with tangy and salty notes, making it a crowd-pleaser for any occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dressing:

• ½ cup olive oil
• ¼ cup red wine vinegar
• 2 cloves garlic (crushed)
• 2 teaspoons granulated sugar
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For the Salad:

• 2.5 lbs Yukon Gold potatoes
• 1 tablespoon salt (for boiling potatoes)
• 1½ cups grape tomatoes (halved)
• 8 ounces mozzarella pearls
• 1 14-ounce can quartered artichoke hearts
• ⅔ cup sliced black olives
• 1 tablespoon capers
• ⅓ cup thinly sliced red onions
• ¼ cup sliced pepperoncini
• Chopped fresh parsley (for garnish)

Instructions

1. Cook Potatoes: Place the potatoes in a large pot and fill it with cold water. Add 1 tablespoon salt and bring the pot to a boil. Reduce to a simmer and cook for 20-22 minutes, or until the potatoes are just fork-tender. Immediately plunge the potatoes into an ice bath to stop the cooking process. Once cooled, drain and dry the potatoes thoroughly to remove excess water, then dice into bite-sized pieces.
2. Prepare Dressing: Whisk together the olive oil, red wine vinegar, crushed garlic, granulated sugar, Italian seasoning, ½ teaspoon salt, and freshly ground black pepper in a bowl. Alternatively, combine all dressing ingredients in a mason jar and shake vigorously until well emulsified.
3. Combine Salad Ingredients: In a large serving bowl, combine the diced potatoes, halved grape tomatoes, mozzarella pearls, quartered artichoke hearts (drained), sliced black olives, capers, thinly sliced red onions, and sliced pepperoncini.
4. Dress and Toss Salad: Drizzle the prepared Italian vinaigrette over the salad ingredients. Toss gently but thoroughly to evenly coat all components with the dressing.
5. Garnish and Serve: Sprinkle chopped fresh parsley over the top as a garnish. Serve immediately or refrigerate for up to 4 hours to let flavors meld before serving.

Notes

• For best texture, avoid overcooking the potatoes; they should be tender but firm to hold their shape in the salad.
• Use Yukon Gold potatoes for their creamy texture and natural buttery flavor.
• The salad can be prepared a few hours ahead; keep refrigerated and toss again before serving to redistribute the dressing.
• If preferred, substitute mozzarella pearls with diced fresh mozzarella cheese.
• Adjust seasoning with additional salt or pepper to taste before serving.
• This salad is best served chilled or at room temperature.

Keywords: Italian potato salad, potato salad, Italian salad, mozzarella salad, summer salad, picnic side dish