Italian Garden Potato Salad

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This Italian Garden Potato Salad is an easy side dish for the holidays. Serve it at a summer gathering, holiday dinner, or with a simple weeknight meal.

It’s made with roasted baby potatoes, sun-dried tomatoes, Kalamata olives, roasted peppers, red onion, and fresh herbs. The sun-dried tomatoes, olives, peppers, and herbs add plenty of flavor, and the roasted potatoes make the salad more filling. It also takes about 30 minutes to make.

How to Make Italian Garden Potato Salad

INGREDIENTS:

For the Potatoes

  • 1 lb baby potatoes, boiled and halved
  • 1½ tbsp olive oil
  • ½ tsp salt

For the Salad

  • ¼ cup red onion, thinly sliced
  • 2 tbsp sun-dried tomatoes
  • 2 tbsp Kalamata olives
  • 35 g roasted red peppers, sliced
  • 1 tbsp capers
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped

For the Dressing

  • 1 tbsp Dijon mustard
  • 30 ml red wine vinegar
  • 30 ml extra virgin olive oil
  • Salt and pepper, to taste

Step-by-Step Instructions:

1. Preheat the oven to 400°F. Place the boiled potato halves on a baking sheet. Drizzle with olive oil and season with salt. Toss well. Roast for about 25 minutes or until golden and crispy. Let the roasted potatoes cool for a few minutes.

2. Add the potatoes, onion, sun-dried tomatoes, Kalamata olives, roasted peppers, capers, parsley and basil to a large bowl. Gently mix everything together.

3. In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, salt, and black pepper. Pour the dressing over the salad.

4. Gently mix everything together. Cover and refrigerate for at least 1 hour before serving.

5. Add a few basil leaves on top before serving, if you like.

Serve and Enjoy!

Important Recipe Notes:

  • Use Yukon Gold potatoes: They hold their shape well and stay creamy inside. Just be careful not to overcook them.
  • Make it ahead: You can make the dressing and roast the potatoes a few hours ahead. Keep them in separate containers in the fridge and mix everything just before serving.
  • Chill before serving: You can serve the salad right away, but I like it better after chilling it for about an hour. Give it a quick toss before serving.
Richi

Italian Garden Potato Salad

This Italian Garden Potato Salad is an easy side dish for holidays, summer gatherings, or weeknight meals. It combines roasted baby potatoes with sun-dried tomatoes, Kalamata olives, roasted peppers, red onion, and fresh herbs. The olives, tomatoes, peppers, and herbs add plenty of flavor, while the roasted potatoes make the salad filling and satisfying. It’s simple to prepare and takes about 30 minutes from start to finish.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 5 people
Ingredients Method

Ingredients
  

For the Potatoes
  • 1 lb baby potatoes boiled and halved
  • 1½ tbsp olive oil
  • ½ tsp salt
For the Salad
  • ¼ cup red onion thinly sliced
  • 2 tbsp sun-dried tomatoes
  • 2 tbsp Kalamata olives
  • 35 g roasted red peppers sliced
  • 1 tbsp capers
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh basil chopped
For the Dressing
  • 1 tbsp Dijon mustard
  • 30 ml red wine vinegar
  • 30 ml extra virgin olive oil
  • Salt and black pepper to taste

Method
 

  1. Preheat the oven to 400°F. Place the boiled potato halves on a baking sheet. Drizzle with olive oil and season with salt. Toss well. Roast for about 25 minutes or until golden and crispy. Let the roasted potatoes cool for a few minutes.
  2. Add the potatoes, onion, sun-dried tomatoes, Kalamata olives, roasted peppers, capers, parsley and basil to a large bowl. Gently mix everything together.
  3. In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, salt, and black pepper.
  4. Pour the dressing over the salad.
  5. Gently mix everything together. Cover and refrigerate for at least 1 hour before serving.
  6. Add a few basil leaves on top before serving, if you like.

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