Italian Potato Salad (Mayo & dairy Free!)
Jun 05, 2026
Jump to RecipeThis post may contain affiliate links. Please see our disclosure policy.
If you loved my Spanish Potato Salad (Patatas Aliñadas), this Italian Potato Salad is another simple recipe that proves just how delicious a dairy and mayonnaise free potato salad can be! The dressing is made with lots of parsley, extra virgin olive oil, lemon juice and anchovies for a little saltiness throughout. It’s bright, fresh and makes for the perfect lunch or dinner side dish.
Why you’ll love this Italian Potato Salad
I am a firm believer that there is a potato salad for every occasion. Sometimes I crave a rich and creamy potato salad and other times I want a light and refreshing potato salad that I can happily enjoy for lunch. This Italian Potato Salad falls firmly into the second category.
With juicy cherry tomatoes, briny olives, red onion, fresh parsley and a simple dressing of olive oil, lemon and anchovies, it feels fresh, vibrant and incredibly satisfying without being heavy. It is the kind of dish that transports me straight to the Mediterranean with every bite and one that I find myself making on repeat throughout the warmer months.
Ingredients for Italian Potato Salad
- Potatoes: Yukon Gold potatoes are my favourite potato for this recipe. They have a naturally creamy, buttery texture while still holding their shape beautifully once cooked. If you can’t find Yukon Gold potatoes, Dutch Cream or Nicola potatoes are excellent alternatives.
- Anchovies: Don’t be intimidated by the anchovies. They melt into the dressing and add a delicious salty, savoury depth rather than an overpowering fishy flavour.
- Cherry Tomatoes: Sweet and juicy cherry tomatoes bring freshness, colour and a burst of sweetness to every bite.
- Green Olives: You can use any olive variety that you like but I prefer to use green olives as they have a lovely briney flavour.
- Red Onion: Thinly sliced red onion adds a gentle sharpness that balances the richness of the olive oil.
- Parsley: Fresh parsley keeps the salad light, vibrant and packed with flavour.
- Extra Virgin Olive Oil: Because the dressing is so simple, a good quality extra virgin olive oil will make all the difference.
- Lemon: Fresh lemon juice brightens the entire dish and brings all of the flavours together. Make sure you use the zest as well!
How To Make Italian Potato Salad
Step 1: In a large bowl, whisk together the lemon zest and juice, anchovies, parsley and olive oil.
Step 2: Add the potatoes, capers, olives, cherry tomatoes and onion to the bowl. Stir through until all ingredients are well combined. Drizzle a little extra olive oil all over and serve warm or cold!
Tips for The bEST pOTATO salad
To achieve the perfect texture for your potato salad, it’s crucial to boil and cool your potatoes correctly. Here’s how to do it:
- Use Cold Water: Start by placing your potatoes in a large pot of cold water. This helps them cook evenly and prevents them from becoming overly starchy.
- Boil Until Tender: Bring the water to a boil, then reduce the heat to a simmer. Let the potatoes cook until they’re tender when pierced with a fork.
- Keep Potatoes Warm: Assemble your potato salad while the potatoes are still warm. Adding the dressing to warm potatoes enhances flavor absorption, making the salad more delicious and cohesive
How To Store & Serve
This Italian Potato Salad can be served slightly warm, at room temperature or chilled from the fridge, making it a wonderfully versatile side dish. I love serving it alongside whole roasted fish, roast chicken or as part of a Mediterranean-style spread with plenty of fresh bread and seasonal salads. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavours continue to develop as the salad sits, making it just as delicious the next day. If serving from the fridge, allow the salad to sit at room temperature for 15 to 20 minutes before eating and give it a gentle toss to refresh the dressing.
More Salads To Love!
Sides & Salads
Cucumber Salad With Greek Yogurt
Sides & Salads
Mediterranean Tomato Confit Pasta Salad
Sides & Salads
Refreshing Feta, Watermelon & Cucumber Salad
Have questions or want to leave a review about this Italian Potato salad? Please do so below the recipe card! I always love answering your questions and hearing your feedback. If you make this recipe, please follow me and tag me on Instagram, Tik Tok, or Pinterest so I can see your wonderful creations!
Italian Potato Salad (Mayo & Dairy Free!)
Ingredients
- 3 Yukon Gold Potatoes
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 3 anchovy fillets, finely sliced
- 1/4 cup parsley, finely chopped
- 3 tbsp olive oil
- 1 tbsp capers
- 1/2 cup olives, pitted
- 7 oz cherry tomatoes, sliced in half
- 1/2 red onion, finely sliced
Instructions
- Boil potatoes: In a medium pot, submerge the potatoes in cold water. On a high heat, bring to the boil and then reduce the heat to medium so the water is at a rapid simmer. Boil the potatoes for 20 – 25 minutes or until you can easily poke a fork or skewer through them.
- Peel & cut potatoes: While the potatoes are still warm, use a small knife to gently score a shallow “X” into the skin. From there, the skin should easily peel away using your fingers. Cut the peeled potatoes into small cubes while still slightly warm so they can soak up all of the dressing.
- Dressing: In a large bowl, whisk together the lemon zest and juice, anchovies, parsley and olive oil. Add the potatoes, capers, olives, cherry tomatoes and onion to the bowl. Stir through until all ingredients are well combined. Taste for seasoning (salt is usually not required however, you may like to add some). Drizzle a little extra olive oil all over and serve warm or cold!
Notes
- Dress the potatoes while they are still warm so they absorb all of the olive oil and lemon juice.
- Slightly roughing up the potatoes while stirring helps create a more flavourful dressing that clings to every bite.
- Use a good quality extra virgin olive oil as the flavour really shines through in this recipe.
- This potato salad tastes even better after sitting for a few hours in the fridge.
- If making ahead, add a little extra olive oil before serving to freshen everything up.
- You can serve this salad chilled, at room temperature or slightly warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
