Easy Italian Potato Salad

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Potato Salad 01

Buon giorno!

At our house we are already grillin’ and dining regularly On the Patio. It’s grillin’ season all right! You can hear the sizzle, smell the smoke, and taste the char. All hail the outdoor grill!! But ask any fan of the grill – what can’t any grilled meal be without? THE SIDES! And what is everyone’s favorite side? POTATO SALAD! Well YUH!

Out of the zillions of potato salad recipes out there, our present favorite is this EASY ITALIAN POTATO SALAD. It just pairs perfectly with any grilled meats, fish, or veggies. It has great flavor and the right amount of zing. It’s the ingredients that give it an Italian twist. I guarantee they’ll be asking – what’s in this??

As always the ingredients rule! In this dish, it’s the blend. You get savory (and stinky) from the cheese, zippy from the peperoncini, and a little “sit up and take notice” from the garlic. Accompanied by the smooth, mild dressing, they all work together to make your guests beg for more.

For any upstate New Yorkers out there, this EASY ITALIAN POTATO SALAD marries so well with the native “spiedies” (like spiedini), that your gang will shout “I DO” when asked who wants more.

Notes: Don’t overcook your potatoes. A pet peeve of mine: potato salad that has been pounded into a mush pile and might as well be mashed potatoes. Cook your potatoes for this recipe to fork tender not mushy. You’ll be much happier with defined potatoes! Also about the potatoes – cut them into large pieces. It is prettier and tastier when you can bite into a potato and know it’s a potato. The skins: this is a personal preference. If you don’t like them, take them off. I like them left on. They provide a rustic touch, and besides – they are good for you!

A word about the mayo: In this salad I like the combo of the mayo and the olive oil. However, you can leave the mayo out and just use the more traditional Italian olive oil and lemon. In that event, you’d want to bump up the seasoning (salt & pepper) a bit. Either way it’s a winner!



Serves: about 6

Prep: 30 minutes


5-6 Medium to Large Yukon Gold Potatoes – cooked and cut into large pieces – skins on or off: up to you

2 Large Cloves Fresh Garlic – chopped finely

2 Stalks Celery – chopped coarsely

2 Tbsp. Fresh Chopped Flat Leaf Italian Parsley

4 oz. Gorganzola or Blue Cheese – coarsely crumbled ( do not use pre-crumbled cheese – too dry)

4 Tbsp. Chopped Fresh Chives (you might want a few more to sprinkle on top)

1/2 c. Sliced/chopped Black Olives or Kalamata Olives or Cerignola Black Olives

1/4 c. Sliced, drained Peperoncini

Salt to taste & lots of fresh ground black pepper

2 Tbsp. Drained, rinsed, patted dry Capers for sprinkling over top


1 c. Mayo (optional)

1/3 Extra Virgin Olive Oil

Juice of a fresh lemon

Salt and Pepper to Taste


You can make this a day ahead if you like – it just gets better!

Prepare potatoes, garlic, celery, & parsley as directed above.

Add the Blue Cheese or Gorganzola, chives, olives, peperoncini, salt and pepper.

Mix gently.

Mix dressing ingredients well and add to the potato mixture.

Gently toss and incorporate.

Top with capers and refrigerate.


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Food Photos By Tommy Hanks Photography

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  1. Mmm. That’s all I can say for this familiar summer dish.
    Thank you , Linda.

  2. what a great recipe! I love the way you describe your food dishes! I think it would be worthy to say that many Italians actually make their own Mayo! If you want my mother in law’s recipe I can give it to you. That would make the salad totally Italian!
    Have fun grilling!

    • Anna – I’d love to have it! How wonderful! Another twist: I mention in the post that another good way to serve this is to use olive oil and lemon without the mayo. My mother used to do this often. Thanks so much!

  3. I’m definatley making this on the 4th as I can make it the day before and have an easy breezy holiday!

  4. I am gonna make this tonight! i would like to add green beans too perhaps! we’ll see!