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Italian Potato Salad

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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:

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

For the Salad:

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