Italian Potato Salad (No Mayo)

This simple Italian potato salad is everything we love about Italian cooking—fresh ingredients, bold flavor, and no fuss.

For more simple Italian recipes, check out our Italian chicken salad, zucchini pasta, tuna pasta salad, and Italian tuna pasta.

We first tasted a version of this Italian potato salad in Taormina, Sicily, during one of those slow, golden lunches overlooking the sea. Louise and I ordered it without much thought, but it completely surprised us—cool, creamy, briny, and full of flavor. Since then, it’s become one of our go-to summer dishes here at home in Umbria.

This recipe is our take on that memory. Boiled potatoes tossed warm with a lemony olive oil dressing become naturally creamy—no mayo needed. Add in tuna, roasted peppers, olives, boiled eggs, and fresh herbs, and you’ve got something that’s hearty, fresh, and made to travel.

It’s the perfect no mayo potato salad for cookouts, an easy lunch with pantry staples, or healthy potato salad recipe to keep in the fridge for busy days. You can prep most of it ahead, and it only gets better with time.

Simple, reliable, and packed with real Italian flavor—this is the kind of food we love most.

For quantities, see recipe card at the bottom of the page.

• Potatoes: Yukon Gold or red potatoes hold their shape and stay creamy when boiled. Substitute baby potatoes or fingerlings. Great for gluten-free summer sides.
• Tuna in olive oil: Adds rich, savory flavor. Substitute mackerel, grilled chicken, or even chickpeas if you want to keep it vegetarian.
• Roasted red peppers: Use jarred or homemade for sweetness and color. Substitute grilled zucchini or sun-dried tomatoes for a twist.
• Olives: Castelvetrano, Kalamata, or black olives add briny punch. Use capers if you’re out of olives or want extra tang.
• Boiled eggs: Classic in Southern Italian potato salads. Leave out for a lighter version or to keep it pescatarian.
• Red onion: Thinly sliced for bite and color. Soak in cold water or vinegar to mellow. Substitute shallots or green onions.
• Fresh herbs: Basil or parsley brighten the dish. Mint or oregano can also work well in a Mediterranean diet potato salad.
• Celery: Adds crunch and freshness. Optional but great for texture. Cucumber could work in a pinch.
• Extra virgin olive oil: Use high-quality for the best flavor. No real substitute here—it’s key to the healthy BBQ sides vibe.
• White wine vinegar: Light and acidic. Substitute apple cider vinegar or red wine vinegar.
• Lemon juice + zest: Brightens the dressing. If you don’t have fresh lemon, just use a little more vinegar.
• Dried oregano: Brings classic Italian flavor. Substitute Italian seasoning or thyme if needed.
• Salt and black pepper: Adjust to taste. Sea salt or kosher salt is ideal.
• Capers: Optional, we skipped them this time but feel free to add them in if you like.

Step 1: Boil the Potatoes and Eggs

Gently rinse the eggs under cold water, then place them in a large pot with the whole, unpeeled potatoes. Cover with cold, salted water and bring to a boil.

Boil the eggs for 10 minutes, then remove and cool them in cold water. Let the potatoes cook 15-20 minutes longer, until fork-tender. Drain and let cool slightly, then peel if you like and cut into chunks. Warm potatoes soak up the dressing best, so move to the next step while they’re still warm.

Step 2: Make the Dressing

While the potatoes cook, whisk together the olive oil, red wine vinegar, lemon juice, lemon zest, dried oregano, salt, and black pepper in a large mixing bowl. This no-mayo vinaigrette is light, zesty, and super Mediterranean.

Step 3: Dress the Potatoes

Add the warm potato chunks to the bowl with the dressing and gently toss to coat. Don’t worry if a few break apart—those soft edges help make the salad extra creamy and flavorful.

Step 4: Add the Good Stuff

Now add the tuna (flaked), roasted red peppers, olives, sliced red onion, chopped celery, and fresh parsley. Gently toss everything together until it’s well mixed. You can also tuck in the boiled eggs at this point, or add them on top just before serving.

Step 5: Chill or Serve

This salad tastes great at room temperature, but it’s even better after chilling in the fridge for an hour or two. That makes it a perfect make-ahead summer salad for your next BBQ or picnic.

🥄 Serving Tip: Serve it cold or slightly cool with grilled fish, or on its own as an easy lunch with pantry staples. It’s filling, flavorful, and totally satisfying.

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If you tried this Italian Potato Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!