Enjoy a delicious Italian Potato Salad that is perfect for health-conscious eaters. This mayo-free recipe combines fresh ingredients and flavorful herbs for a Mediterranean-inspired satisfying dish. Ideal for those seeking a healthy, gluten-free alternative to a classic potato salad.
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This potato salad has creamy potatoes that are laced with crisp green beans and salty olives and then heaped with fresh herbs which make for an excellent aromatic side dish to pair with any main course. This recipe is simply different from other potato salads making it a great recipe that is the perfect summer side dish.
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Without mayonnaise, this is a lighter, healthier option that still packs a punch of flavor and is a fresh-tasting salad that can easily become a vegan potato salad. Ideal for health-conscious eaters, this homemade potato salad uses wholesome, gluten-free ingredients, making it suitable for various dietary needs.
The fresh herbs add an aromatic touch that elevates the dish, making it not only delicious but also visually appealing. This recipe is easy to prepare and a perfect side dish for any occasion, from family dinners to a summer barbecue.
I'm not a huge potato fan but this is the best potato salad recipe that I have eaten and is now my personal preference for a salad. If you love a good gluten-free salad, then you will have to try my Gluten-Free Pasta Salad or the Mediterranean Lentil Salad With Feta!
This recipe was adapted from Big Heart, Little Stove by Erin French.
Why You Will Love This Recipe
- Simple Ingredients: The ingredients required for this easy potato salad are readily available at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing this salad is as simple as boiling the potatoes and mixing the potatoes with a dressing that comes together in seconds!
- Totally Gluten-Free & Dairy-Free: The best part is that this potato salad recipe is 100% gluten-free and dairy-free, which means that anyone can enjoy it.
- Versatile: It can be served as a side dish for various meals or enjoyed on its own as a light lunch that comes together quickly to make.
Ingredients
You will need the following ingredients to make this gluten-free potato salad:
Ingredient Notes:
Olives - You can use Nicoise olives or any black olive in this recipe. If you are looking for another green olive instead of the Castelvetrano, try a pitted greek olive. Castelvetrano olives are easy to find in most grocery store shelves.
See the recipe card for quantities.
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Additions & Substitutions
Additions:
- Onion - Adding either red onion, white onion, fresh chives, or green onions would provide more onion flavor and crunch to the salad.
- Bacon - Who doesn't love crispy bacon or pancetta? Either would work in this salad.
- Protein - Add in some tuna or cooked chicken for some added protein and to make this a complete meal.
Substitutions
- Vinegar - If you don't have seasoned rice wine vinegar on hand, you can substitute either apple cider vinegar or white wine vinegar. Basically any white vinegar will do.
- Make It Vegan - Substitute a vegan butter or omit the butter.
How To Make Italian Potato Salad: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: In a small bowl, combine the shallots, garlic cloves, vinegar, and lemon juice. Set it aside to allow the flavors to meld while you prepare the rest of the salad.
Step 2: In a medium pot, combine the potatoes, ¼ cup of kosher salt, and just enough water to cover the potatoes. Bring to a boil over medium-high heat and cook until the potatoes are just fork tender, about 30 minutes. Drain the warm potatoes, rinse them with cold water, and set them aside until cool. Once cool, halve or quarter the potatoes. and set aside again.
Step 3: Fill a large mixing bowl with ice and cold water. Set the bowl aside. In a large pot, combine 3 quarts of water with the remaining kosher salt and bring the water to a rolling boil. Add the green beans and cook until bright green and tender but crunchy, about 1 minute. Immediately drain the beans and transfer them to the ice water to cool and chill, about 3 minutes. Drain and cut the beans into 1 ½ inch pieces. Set aside.
Step 4: In a large bowl, combine the potatoes, green beans, green olives, and the kalamata olives. Add the shallot mixture and olive oil. Toss to coat.
Step 5: In a small bowl combine the basil, fresh dill, and parsley. Add to the potato mixture and toss to combine.
Step 6: Drizzle with the browned butter and sprinkle with the lemon zest, flaky sea salt and toss to combine. Serve.
Confidence Tip
Do not overcook the potatoes. Boil the potatoes until just fork tender, then immediately drain and rinse them with cold water to stop the cooking process.
Recipe Frequently Asked Questions
It is better to boil the baby potatoes whole, cool them, and then cut them for the salad.
Use the best quality potatoes you can find. In this recipe I use a baby potato which won't fall apart when boiling them. I also use a baby or fingerling potato in my Smashed Fingerling Potato recipe.
Store this gluten-free potato salad in an airtight container in the refrigerator for up 3 days.
Other Delicious Salad Options
Did you try this recipe? I would love to hear about it! Scroll down to the comment section and leave a ⭐️ rating and review. Share it on Facebook, Instagram, or Pinterest!
xoxoxo
Gwen
Italian Potato Salad
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Ingredients
Dressing
- 2 tablespoon shallots finely chopped
- 1 clove garlic minced
- 2 tablespoon seasoned rice wine vinegar
- 1 tablespoon lemon juice
Salad
- 1 ½ lbs baby potatoes
- ¾ cup kosher salt
- 5 oz green beans stems removed
- ½ cup Castelvetrano olives pitted and halved
- ¼ cup Kalamata olives pitted and halved
- 2 tablespoon extra virgin olive oil
- ½ cup fresh basil leaves chopped
- ¼ cup fresh dill chopped
- ¼ cup fresh parsely chopped
- 2 tablespoon butter browned on the stove and melted
- 1 lemon zested
- flaky sea salt
- fresh ground black pepper
Instructions
- In a small bowl, combine the shallots, garlic cloves, vinegar, and lemon juice. Set it aside to allow the flavors to meld while you prepare the rest of the salad.
- In a medium pot, combine the potatoes, ¼ cup of kosher salt, and just enough water to cover the potatoes.
- Bring to a boil over medium-high heat and cook until the potatoes are just fork tender, about 30 minutes. Drain the warm potatoes, rinse them with cold water, and set them aside until cool.
- Once cool, halve or quarter the potatoes. and set aside again.
- Fill a large mixing bowl with ice and cold water. Set the bowl aside.
- In a large pot, combine 3 quarts of water with the remaining kosher salt and bring the water to a rolling boil. Add the green beans and cook until bright green and tender but crunchy, about 1 minute. Immediately drain the beans and transfer them to the ice water to cool and chill, about 3 minutes.
- Drain and cut the beans into 1 ½ inch pieces. Set aside.
- In a large bowl, combine the potatoes, green beans, green olives, and the kalamata olives. Add the shallot mixture and olive oil. Toss to coat.
- In a small bowl combine the basil, fresh dill, and parsley. Add to the potato mixture and toss to combine.
- Drizzle with the browned butter and sprinkle with the lemon zest, flaky sea salt and toss to combine. Serve.
Rita
Yey! Gluten free! My family loved this recipe we paired it with lamb chops yum!
Anonymous
Yey! A gluten-free Potato Salad! I was looking for one and found this. Made this yesterday and the whole fam loved it! We paired it with lamb chops yum!