Italian Potato Salad (No Mayo) with Olives & Herbs

A reliable potato salad is a must-have for summer cookouts and year-round gatherings. This Italian-style potato salad replaces mayonnaise with a lemony olive oil vinaigrette and is a natural partner to other summer side dishes. It works well served warm right after preparation or chilled after an hour in the refrigerator, and it develops more depth as it sits and the flavors marry.

This recipe takes inspiration from the Sicilian insalata pantesca from Pantelleria, which traditionally includes cherry tomatoes, red onion and oregano. Here, bold ingredients—oil-cured black olives, capers, sun-dried tomatoes—are balanced with fresh herbs, green onions and garlic confit for a truly Mediterranean result.

Types of Potatoes

Choosing the right potato is essential for any potato salad. Potatoes fall into three practical categories:

• Waxy Potatoes: Thin skin, low starch and moist flesh. They hold their shape after cooking and are ideal for potato salads, roasting and gratins. Examples include red, Red Bliss and fingerlings. This recipe uses red potatoes; baby red potatoes work well too.
• Floury Potatoes: High starch and low moisture, with rough skins. These become light and fluffy when cooked and are best for baking or mashing (e.g., Russets).
• All-Purpose Potatoes: A middle ground—versatile for most applications when you want a balance between structure and creaminess.

Ingredients for Italian Potato Salad

Here are the ingredients used for this no-mayo Mediterranean potato salad:

• Potatoes: Waxy red potatoes are preferred. Peel if desired and cut into uniform ¾–1″ cubes for even cooking.
• Extra Virgin Olive Oil & Fresh Lemon Juice: A lemony olive oil dressing replaces mayonnaise. Toss the potatoes in the dressing while they’re still hot so they absorb the flavors.
• Garlic Confit: Soft, slow-cooked garlic mashed into the dressing provides mellow, rich garlic flavor. Roasted garlic can be used as a substitute.
• Pecorino Romano: Adds a sharp, salty finish.
• Olives, Capers, Sun-Dried Tomatoes: Combine brininess, saltiness and sweet-tart notes that define the salad.
• Green Onions & Flat-Leaf Parsley: Fresh herbs add brightness and a little crunch.

How to Make Italian Potato Salad

This recipe is straightforward: prep and cook potatoes, whisk the dressing, toss the hot potatoes in the dressing, then fold in the remaining ingredients. Follow these steps for a reliable result:

• Prep and gather all ingredients. If you don’t have garlic confit, make or substitute with roasted garlic. Place the potatoes in a large pot and cover with cold water.
• Make the dressing by whisking extra virgin olive oil, smashed garlic confit, fresh lemon juice, salt and black pepper in a bowl large enough to hold the potatoes and mix-ins. For extra lemon brightness, add 1–2 tablespoons lemon zest.
• Bring the pot of potatoes to a gentle simmer, add a large pinch of salt and cook until just tender, about 5 minutes for evenly cubed potatoes. Simmer rather than boil to avoid the potatoes falling apart.
• Drain the potatoes well and immediately transfer the hot potatoes to the bowl with dressing. Do not rinse with cold water—tossing them hot helps the potatoes absorb the dressing.
• Let the dressed potatoes sit for 5 minutes, then gently stir again. Fold in green onions, chopped olives, sun-dried tomatoes, Pecorino Romano, capers and parsley. Taste and adjust salt and pepper as needed.
• Serve warm, or chill for at least one hour if you prefer a classic cold potato salad. Either way, the salad keeps well and the flavors develop over time.

Other potato recipes to explore include roasted garlic mashed potatoes, roasted potatoes with pesto and hearty potato soups. This Italian potato salad pairs beautifully with grilled meats, chicken cutlets, sausages or as part of a buffet of summer salads.

More Delicious Summer Recipes

Create a delicious summer spread by pairing this salad with fried sweet peppers, tomato and cucumber salad, tortellini with pesto or confit cherry tomatoes and garlic. Fresh pesto and roasted peppers also complement the flavors here.

What is the best type of potato for this salad?

Use a waxy or all-purpose potato. Waxy potatoes, like red or Red Bliss, hold their shape after cooking and are ideal for potato salads. All-purpose varieties are also suitable if you prefer a slightly creamier texture.

Do I need to peel the potatoes?

Peeling is optional. If you use baby potatoes, leaving the skins on is a fine choice and adds texture and color.

Should I add potatoes to boiling water or cold water?

Begin with cold water. Bringing potatoes up to temperature gently ensures even cooking. Dropping potatoes into boiling water can cause rapid starch changes and uneven texture.

What’s the key to the best no-mayo Italian potato salad?

The most critical step is cooking the potatoes just right. Overcooked potatoes will fall apart and become mushy; undercooked potatoes will be unpleasantly firm. Cut the potatoes into uniform pieces and watch the cooking time closely for tender but intact pieces.

Top Tips for Italian Potato Salad

• Use waxy red or all-purpose potatoes for the best texture.
• Cut potatoes into evenly sized pieces for uniform cooking.
• Start potatoes in cold water and bring to a gentle simmer rather than a hard boil.
• Add lemon zest to the dressing for extra citrus aroma if you like.
• Toss the potatoes with dressing while hot so they absorb the flavors.
• Try variations: pesto dressing, artichoke hearts, steamed green beans, grape tomatoes, red onion or feta. Omit Pecorino to make a vegan version and adjust salt to taste.
• Serve warm or chilled. Store leftovers in an airtight container in the refrigerator for up to three days; freezing is not recommended.