Name: Italian Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/4 cup extra virgin olive oil; Juice of 1/2 lemon; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 pound red potatoes (peeled (optional) and diced); 5 oz tuna in olive oil (drained); 4 eggs (boiled, roughly chopped (plus 1-2 more to decorate, optional)); 1 small red onion (thinly sliced); 1/2 cup sundried tomatoes (drained and sliced); 1/2 cup roasted peppers in oil (drained and sliced); 1/4 cup olives (sliced); 1/4 cup fresh parsley (finely chopped); Salt and freshly ground black pepper to taste

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This Italian potato salad without mayo is loaded with tuna, eggs and briny Mediterranean goodies in a zesty lemon-herb dressing. It's perfect for picnics, potlucks or an easy summer dinner.

And if you like hearty salads that can be a meal on their own, try my Ravioli Pasta Salad or Strawberry Chicken Salad next!

A photo of a white bowl of egg and potato salad with red onion, olives and sun-dried tomatoes.

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Italian-style potato salad is the best potato salad in my opinion. Not only there's not a drop of mayo in sight, but it's also loaded with so much flavor, you won't want to go back to the stuff that comes in a tub.

This version of Italian potato salad without mayo is something I could eat every day in the summer, to be perfectly honest.

It has tuna and eggs (hello, protein!) plus all the Italian fixings that make everything taste amazing. I make it with sun-dried tomatoes, chargrilled peppers and olives but you can freestyle as you like!

Why you'll love this Italian potato salad

Super easy to make with a handful of simple ingredients.
The dressing adds loads of flavor and you won't feel the need to add any mayo.
You can add just about anything to it to make it your own.

A photo of a large white bowl of Italian potato salad with wooden spoons on the side.

What you'll need

Red potatoes - Waxy potatoes are perfect here because they actually hold their shape after boiling. Yukon gold or fingerlings work just as well. I sometimes leave the skin on when I'm feeling lazy; nobody has ever complained.

Tuna in olive oil - Go for the best quality you can. The oil-packed kind has way more flavor than water-packed tuna, and a little bit of that oil clinging to the flakes is honestly part of the charm.

Eggs - Hard-boiled and roughly chopped. I like to save a couple to slice on top for a prettier finish, but that's entirely optional.

Red onion - For a bit of sharp, crunchy contrast. If raw onion feels too punchy to you, soak the slices in cold water for 10 minutes first and it will mellow right out.

Sun-dried tomatoes - Use the kind that come jarred in oil. Pat them dry so you remove all excess oil.

Roasted peppers in oil - Same here, pat them dry!

Olives - Any good Italian olives will do. I usually opt for Taggiasca or Castelvetrano.

Extra virgin olive oil, lemon juice, dried basil and oregano - The dressing is simple, so every ingredient really counts. This is really the time to break out the good olive oil.

Pro tip

Dress the potatoes while they're still warm. This way they'll soak up the dressing so every bite ends up properly flavored. It's the single best thing you can do for this salad.

A close-up photo of a white bowl with potato salad with eggs, onions, olives and sun-dried tomatoes.

How to make Italian-style potato salad

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Boil the potatoes in a pot of generously salted water until fork-tender, then drain and let them cool a bit.

Whisk up the dressing by combining the olive oil, lemon juice, dried herbs, salt and pepper in a small bowl. Toss everything together.

Mixing all ingredients in a bowl to make a dressing for an Italian potato salad.

Mixing all ingredients in a large bowl to make potato salad.

Add the potatoes, tuna, chopped eggs, red onion, sun-dried tomatoes, roasted peppers, olives and parsley to a large bowl, pour over the dressing, and give it a good mix.

Let it rest for 30 minutes before serving.

Substitutions and variations

You can easily make this Italian-style potato salad vegetarian by skipping the tuna and adding a drained can of cannellini beans or chickpeas for protein.
Throw in some other veggies like blanched green beans, halved cherry tomatoes or a handful of arugula.
Add a handful of capers to take the salad to a whole new briny level!

Recipe tips and notes for the best Italian potato salad

Salt the cooking water generously. Just like with pasta, this seasons the potatoes from the inside out and makes a big difference in the final flavor.
Don't rush the rest time. Letting the salad sit for at least 30 minutes before serving gives the flavors a chance to mingle and the potatoes time to really soak up the dressing. Trust me, it's worth the wait.
If you're using extra eggs to decorate, arrange them on top right before serving so the yolks stay pretty and don't break up in the mix.

Leftovers and storage

Leftovers will keep well in an airtight container in the fridge for up to 3 days. Honestly, I think this salad is even better on day two, once everything has had the chance to properly marinate.
If your leftovers taste a bit flat after a night in the fridge, just perk them back up with a fresh drizzle of olive oil and a squeeze of lemon before serving.
I don't recommend freezing it, though; the potatoes and eggs don't take kindly to that kind of treatment.

More easy salad recipes

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