Ever crave potato salad… but can’t stand the gloopy mayo-heavy versions?
Girl, same. For years I’d skip it at BBQs, wondering if there was any version that didn’t feel like a nap afterward. Then I found this little gem.

This Zesty Italian Potato Salad changed the game for me — and honestly, it’s now one of my go-to sides for dinners, picnics, and potlucks. It’s tangy, herby, and loaded with bright flavors that just feel lighter… without sacrificing taste.

Think: tender potatoes, crunchy bell peppers, fresh parsley, and a garlicky Italian vinaigrette that soaks into every bite. It’s a yes for your taste buds and your digestion. No bloat, no fuss, just real, feel-good food.

Let me show you how I make it.

🥔 Ingredients:

• 2 lbs baby potatoes (Yukon Gold or red potatoes work great)

• 1/3 cup extra virgin olive oil

• 3 tbsp red wine vinegar

• 1 clove garlic, minced

• 1 tsp Dijon mustard

• 1 tsp dried oregano

• Salt and black pepper to taste

• 1/2 small red onion, finely chopped

• 1/2 red bell pepper, diced

• 1/2 yellow bell pepper, diced

• 1/4 cup chopped fresh parsley

• Optional: sliced black olives or crumbled feta for a twist

👩‍🍳 Instructions:

1. Boil the potatoes:
   Scrub and halve (or quarter if large) your baby potatoes. Add to a pot of salted water and boil for 12–15 minutes until fork-tender. Drain and let cool slightly.

2. Make the dressing:
   In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, Dijon, oregano, salt, and pepper. Taste and adjust — you want it punchy!

3. Assemble the salad:
   In a large bowl, toss the warm potatoes with the vinaigrette (warm potatoes absorb more flavor!). Add red onion, bell peppers, and parsley. Gently toss again.

4. Chill and serve:
   This salad gets better as it sits. Chill for at least 30 minutes, or make up to a day ahead. Serve cold or room temp.

💡 Sarah’s Tips:

• No red wine vinegar? White wine vinegar or fresh lemon juice works beautifully.

• Want it heartier? Add chickpeas or grilled chicken for a full meal.

• Meal prep hack: Make the vinaigrette in a jar and keep it on hand for other salads too — it’s so good, I drizzle it on roasted veggies!

Why I Love This Recipe

This was one of the first recipes I started making when I was trying to clean up our dinners but still wanted to actually enjoy my food. It’s fast, budget-friendly, and feels like something you'd get from a cozy Italian deli.

It reminds me that healthy doesn’t mean boring — it just means choosing ingredients that love you back.

And yes, I serve it with everything from grilled chicken to salmon to burgers on Friday nights when I want to keep things simple but still feel like I’m feeding my family something real and good.