Italian Potato Salad


Creamy and Crunchy This delicious Italian Potato Salad can be served as a great side dish or for parties, picnics or barbecues. This dish is full of vegetables and flavor.

I love using small red potatoes for this recipe or new white potatoes. These two types of potatoes are ideal for potato salad. They are high in sugar content but low in starch.

Once the potatoes are cooked this Italian Potato Salad is easy to assemble. For best results refrigerate the salad overnight to give all the ingredients a chance to blend together.


  • 3 pounds of red potatoes
  • 4 hard boiled eggs, sliced
  • 1 red onion, chopped
  • 3 stalks of celery, chopped
  • 1 cucumber, chopped
  • 4 Roma tomatoes, chopped
  • 2 cloves of garlic, chopped
  • 1 tsp of dried oregano
  • 1/2 tsp of dried thyme
  • 1/4 cup of fresh basil, shredded
  • 1/4 cup of fresh flat leaf parsley, chopped
  • 1/2 cup of extra virgin olive oil
  • 1/2 cup of red wine vinegar
  • 1/2 cup of mayonnaise
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper


  • In a medium size pot of boiling water, cook the potatoes until tender. Around 10 to 20 minutes.
  • Remove the potatoes from the water ant let cool.
  • Place the eggs in a pot of cold water and bring to a boil.
  • Reduce the heat to a simmer and cook for 10 minutes.
  • Run the eggs under cold water to cool.
  • Peel and slice the eggs and cut the potatoes in half and place in a large bowl.
  • Add the onion, celery, cucumber, tomatoes, garlic, oregano, thyme, basil and parsley and gently mix.
  • Stir in the oil, vinegar, mayonnaise, salt and pepper.
  • Chill over night in the fridge.

    Serves 8 to 10 people.

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