This no-chill Italian potato salad with homemade honey-mustard dressing is an easy veggie side for the summer. It’s got fresh parsley, crunchy green onions, and garlic for the perfect bite.
Easy Italian Potato Salad Recipe
If you’re looking for a hearty side to
If you need an effortless, classic side dish for your next gathering, this garlicky Italian potato salad with crunchy green onions is it. Once the potatoes are tender, just toss it in a whisked honey-mustard dressing. It’s got hints of spicy tarragon! There’s also herby parsley for something refreshing and a dash of tangy vinegar for brightness. Keep it simple or add freshly-grated parmesan and dig in!
Why You’ll Love This Recipe for Italian Potato Salad
This herby Italian potato salad is an easy, quick side that’ll complete all your cookouts and weeknight dinners.
- Great for cookouts. Double or triple the recipe and serve it with your favorite mains for an Italian twist on a classic side salad.
- Prep-friendly. Make it in advance and just let it come to room temperature before digging in.
- Quick. You get a salad and a homemade dressing in only 20 minutes!
- No-chill. There’s no need to refrigerate it before serving because the flavors come together instantly.
Green onions add the perfect amount of crunchiness in between all of potatoes’ tenderness. Scroll to the recipe card at the bottom of the post for exact measurements.
- Potatoes – Go for Fingerlings or New Red Potatoes.
- Salt and pepper – I prefer kosher salt and freshly-cracked pepper.
- Fresh parsley – Pick parsley that’s bright green without any yellow or brown stems/leaves.
- Green onions – Only use the green part.
- Garlic – It needs to be fresh garlic. Garlic powder will make the salad grainy.
- Dry mustard – You can swap it for 1-3 teaspoons Dijon mustard.
- Honey – Make sure it’s raw honey or agave nectar. Maple syrup is too smokey.
- Worcestershire sauce – It rounds out the flavors but can be skipped.
- Olive oil – Use regular olive oil or extra virgin olive oil.
- Tarragon vinegar – Feel free to use balsamic vinegar.
How to Make Italian Potato Salad
The whisked honey-mustard dressing packs all the flavor with sweet honey and tangy tarragon vinegar. Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Boil the potatoes. Cover the potatoes with water in a pot. Bring it to a boil. Generously salt the water. Cook them until fork-tender, about 30 minutes. Drain well.
- Slice them. Use a knife to carefully cut the potatoes into 1″ chunks. If you’re using Fingerlings, just cut them in half.
- Season them. Add the potatoes to a large bowl with the parsley and green onions.
- Make the dressing. Whisk the remaining ingredients in a separate bowl until smooth. Pour it over the potatoes. Toss until completely coated. Cover the bowl and let it sit at room temperature for at least 4 hours, stirring every hour. Don’t refrigerate it.
- Serve. Garnish with more parsley if you want. Serve at room temperature and enjoy!
Tips & Variations
You can spice up this Italian potato salad recipe with cheese, chicken, or red pepper flakes.
- Use store-bought. If you’re in a rush, add a low-sodium honey-mustard dressing to the salad instead.
- Add protein. Shredded rotisserie chicken, grilled turkey, or sliced hard-boiled eggs will make each bite heartier.
- Add cheese. Sprinkle in freshly-grated parmesan or crumbled feta cheese for a bit of savory creaminess.
- Make it spicy. Red pepper flakes, cayenne pepper, or chili oil can add a kick of heat.
- Use more veggies. Cherry tomatoes, baby corn, and roughly chopped kale can make this recipe extra hearty.
- Roast it. Swap the boiled potatoes for roasted potatoes and sweet potatoes to give this recipe some toasty goodness.
This Italian potato salad is a great side with all your dinners and cookouts. Serve it with my Rosemary Pork Tenderloin or Grilled Bison Ribeye. My Pan Seared Steak Recipe with Vegetables is amazing too. If you prefer chicken, try my Stuffed Chicken Breast. For veggie sides or salad, go for my Stuffed Mushrooms or Lemony Chickpea and Lentil Salad.
This salad should be enjoyed at room temperature or chilled. There’s no need to reheat it!
- Fridge: Place it in an airtight container for up to 5 days. You can also cover the bowl with plastic wrap to reduce clean-up.
More Easy Side Salads
- 5 Minute Chicken Salad
- Spicy Corn Succotash
- Tomato Cucumber Salad
- Easy Tomato Burrata Salad
- Shaved Artichoke Salad
Italian Potato Salad
- Fingerling Potatoes or New Red Potatoes 2lbs
- Salt and freshley ground pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1 large cloves garlic thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/2 tablespoon honey
- 1/2 tablespoon Worcestershire sauce
- 1/2 cup olive oil
- ½ cup tarragon vinegar
- Place potatoes in a large pot and cover with water. Bring to a boil, generously salt the water, and boil the potatoes until tender, approximately 30 to 40 minutes from the time you place it on the heat. Check with fork for tenderness. Do not over cook or your potatoes will turn to mush.
- Drain and let stand until cool enough to handle. cut into 1- inch chunks. If using Fingerling just cut into half.
- Place cut potatoes in a large bowl.
- Sprinkle parsley and green onions over potatoes.
- Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes. Stir well until everything is completely coated. Cover. I always have a little dressing left over. Reserve to add to any leftovers later.
- Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.