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–+ servings
Italian potato salad with tuna, olives, and roasted peppers served on a white platter – a no mayo summer salad perfect for picnics and cookouts.

Italian Potato Salad (No Mayo)

Prep Time: 15 minutes
Cook Time: 0 minutes
Boiled Eggs + Potatoes: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Author: Nico Pallotta
This simple Italian potato salad is everything we love about Italian cooking—fresh ingredients, bold flavor, and no fuss.
USA - Metric

Ingredients

  • 2 pounds potatoes Yukon Gold or red potatoes
  • 1 can/jar tuna in olive oil about 5 oz or 140 g drained
  • 1 cup roasted red peppers jarred, drained and sliced - or about 1 roasted bell pepper
  • ½ cup olives pitted
  • 2 eggs boiled, or more to taste
  • ½ small red onion thinly sliced
  • ½ cup celery diced
  • 3 tablespoons fresh parsley or basil leaves, or both - chopped

For the Dressing

  • ⅓ cup extra virgin olive oil
  • ¼ cup red wine vinegar or another vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt + black pepper to taste
  • 1 tablespoon lemon juice optional
  • 1 teaspoon lemon zest optional

Instructions

  • Boil Potatoes and Eggs: Rinse 2 eggs, then place them in a pot with 2 pounds potatoes. Cover with cold, salted water and bring to a boil.
    Boil eggs for 10 minutes, then remove and cool. Cook potatoes 15-20 minutes more, until fork-tender. Drain, cool slightly, then peel and cut into chunks.
    Peeled boiled potatoes and eggs on a plate.
  • Make the Dressing: In a large mixing bowl, whisk together ⅓ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, ½ teaspoon salt, and pepper.
    Whisking olive oil, vinegar, lemon juice, zest, oregano, salt, and pepper in a bowl to make a zesty no-mayo dressing.
  • Dress the Potatoes: Add warm potato chunks to the dressing and gently toss. It’s fine if some break apart—the soft edges make the salad extra creamy.
    Warm potato chunks tossed with lemon and olive oil dressing in a large bowl for a creamy Italian-style salad base.
  • Add Remaining Ingredients: Add 1 can/jar tuna in olive oil (drained and flaked), 1 cup roasted red peppers, ½ cup olives, ½ small red onion, ½ cup celery, and 3 tablespoons fresh parsley.
    Toss gently. Add egg wedges last or just before serving. Serve at room temp or chilled. Best after 1 hour in the fridge.
    Italian potato salad on a white platter – a hearty Mediterranean lunch made with pantry staples.

Notes

SUBSTITUTIONS
  • Potatoes: Yukon Gold or red hold shape best. Sub baby potatoes or fingerlings.
  • Tuna in Olive Oil: Rich and savory. Swap with mackerel, grilled chicken, or chickpeas to keep it vegetarian.
  • Roasted Red Peppers: Use jarred or homemade. Sub with grilled zucchini or sun-dried tomatoes.
  • Olives: Try Castelvetrano, Kalamata, or black. No olives? Use capers for a tangy twist.
  • Boiled Eggs: Traditional but optional. Leave out for a lighter or pescatarian version.
  • Red Onion: Adds bite. Soak to mellow. Sub shallots or green onions.
  • Fresh Herbs: Basil or parsley are great. Mint or oregano also work well.
  • Celery: For crunch. Optional. Sub cucumber if needed.
  • Extra Virgin Olive Oil: Use the good stuff. No real substitute here.
  • Vinegar: Use red wine vinegar, apple cider or white wine vinegar.
  • Lemon Juice + Zest: Adds freshness. No lemon? Use a splash more vinegar.
  • Dried Oregano: Classic. Sub Italian seasoning or thyme.
  • Capers: Optional. Adds briny punch. Swap with chopped pickles or extra olives.
TIPS
  • Use waxy potatoes (Yukon Gold or red) so they stay firm, but still get creamy as you toss them.
  • Boil whole and unpeeled for best texture. Peel after if you like.
  • Rinse eggs before boiling if cooking them with the potatoes.
  • Dress while warm—potatoes soak up all that lemony flavor.
  • Let it rest 30–60 minutes before serving for deeper flavor.
  • Use good olive oil and tuna—it really matters here.
  • Add eggs last so they don’t break up.
  • Chill it for summer cookouts—no mayo needed.
  • Add more fresh herbs just before serving for color and flavor.
  • Pairs perfectly with grilled fish and veggies—ideal for BBQ season.
STORAGE
Store in an airtight container in the fridge for up to 3 days—not suitable for freezing as the potatoes and tuna lose texture.
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