Zesty Italian Potato Salad

Whole30 Italian Potato Salad A tasty twist on a classic summer side dish! I’m a big fan of traditional potato salad so I’m excited to share this version I created in partnership withPure Flavor greenhouse grown vegetables. It’s packed with flavor, featuring their crunchy Poco Bites Cocktail Cucumbers, juicy Juno Bites Red Grape Tomatoes, tossed in a tangy homemade vinaigrette! These bite size veggies are also a favorite in our house for snacking and dipping. 

This salad is super easy to prep and throw together quickly!

I love the variety of veggies paired with a dose of fresh basil…yum! Our favorite thing to pair it with lately is BBQ or Rotisserie Chicken. It’s a nice alternative to potato salads that have mayo, because it can be kept out at room temp for a longer period of time. Perfect for a Whole30 too, as it’s gluten and dairy free. 

Italian Potato Salad

A fresh twist on a classic summer side dish! Mayo free, gluten free, dairy free.



    For the Vinaigrette:

    • 3 garlic cloves minced
    • 4 tbsp apple cider vinegar
    • 1/2 c extra virgin olive oil

    For the Salad:

    • 3 large potatoes russet, red, or yukon Or if using smaller baby potatoes, just make sure you have about 2 cups chopped.
    • 1 pint Juno Bites red grape tomatoes halved
    • 1 bag Poco Bites cocktail cucumbers sliced lengthwise then halved
    • 1 cup lightly steamed or blanched fresh green beans ends trimmed, cut in half
    • 1/4 cup diced red onion or more to suit your taste
    • 1/3 cup chopped fresh basil leaves
    • 1/2 tsp salt for salad
    • 1 tsp salt for boiling potatoes
    • 1/2 tsp black pepper



      For the Vinaigrette:

      • Combine all three ingredients in a mason jar (with lid) or measuring cup.
      • Shake in the jar or whisk to combine.
      • Set aside while you prepare the veggies, and then use to dress the salad

      For the Salad:

      • Chop potatoes into bite sized chunks.
      • Add to a large pot and cover with water.
      • Add 1 tsp salt and bring to a boil.
      • Reduce heat to medium and continue to cook for 8-10 minutes.
      • Once they’re fork tender, strain water and set aside to cool.
      • Add the tomatoes, cucumbers, green beans, onion, and basil to a large salad bowl.
      • Add the potatoes to the bowl and coat/lightly toss with the vinaigrette.
      • Taste first, then add the 1/2 tsp salt and pepper if desired.
      • Serve right away at room temp or chill for a few hours to allow flavors to intensify before serving.
      • Enjoy!

      I’m planning to make this delicious cold salad for 4th of July weekend! What are your favorite cookout sides?

      Thanks for stopping by! Have a great day! 

      Photography: Kristen Massad 

      Welcome! Loubies and Lulu is a Dallas-based fitness, fashion, and healthy lifestyle blog by Andrea Overturf.

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