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Home » Recipes » Lunch » Salad + Dressing » Italian Style [Mayo-Free] Potato Salad (Video)

Italian Style [Mayo-Free] Potato Salad (Video)

Published: Aug 29, 2012 · Last Modified: November 5, 2019 by Dani

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This recipe is for all you lovelies who have been writing in this Summer asking (sometimes begging) for a mayo-free potato salad.

It’s a popular request and I assume that’s because no one wants a bowl full of mayo sitting out in the sun while they sip there Margaritas and grill up their  Clean Eating Sweet and Smokey Turkey Burgers.

So I’ve got ya covered in this week’s video…

Growing up my Dad was a big fan of the Italian-style potato salads and when he was in the kitchen this was the road he traveled.  Potatoes, evoo, vinegar, red onion and some veggies (often green beans, tomatoes, and/or olives).

My Mom, on the other hand, was a mayo and hard-boiled egg kind of lady when it came to her potato salad (I’m gonna have to wave my Clean & Delicious wand over that one someday!).

Needless to say, this recipe is a spin-off of my Dad’s version.

It’s light and flavorful and perfect for your Labor Day weekend BBQs.

Use it as a blueprint and add in what you’ve got on hand.  Remember that the idea behind this weekend is to enjoy the last of Summer with your friends an family, so don’t sweat the details of the recipe. Be flexible, use what you’ve got to make this work for you!

Happy Labor Day everyone!! xo

Print Recipe
5 from 2 votes

Italian Style Potato Salad

Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: dairy free, gluten free, Italian, nut free, vegan, vegetarian
Author: Dani Spies
Prep Time25 mins
Total Time25 mins
Servings: 6 servings
Calories: 78kcal

Ingredients

  • 1.5 lbs little potatoes quartered
  • 1 clove garlic crushed
  • 1/2 red onion diced
  • 1 cup of canned artichoke hearts drained and chopped
  • 1/3 cup Kalamata olives sliced
  • 2 tbsp. rice wine vinegar
  • 3 tablespoons extra virgin olive oil
  • A handful of fresh chopped parsley
  • Salt and pepper to taste

Instructions

  • Place potatoes in a large pot along with a fat pinch of kosher salt and cover with a few inches of water. Bring to a boil and reduce to a simmer for about 10 minutes or until the potatoes are just fork tender. Drain and set aside.
  • In a large bowl combine garlic, onion, artichokes, and olives. Dump the potatoes into the bowl and season with vinegar, oil, parsley, and salt and pepper.
  • Taste for seasonings and enjoy.
  • Makes 6 servings.

Nutrition

Calories: 78kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.8mg | Calcium: 6mg | Iron: 0.1mg
https://youtu.be/player_embe

Dairy Free, Gluten Free, Nut Free, Recipes, Salad + Dressing, Sides, Vegan, Vegetarian, Video artichokes, Dairy Free, Gluten Free, Kalamata Olives, Labor Day, Nut Free, Potato Salad, Salad, sides, summer, Vegan, Vegetarian

About Dani

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Comments

  1. Nicole, RD says

    August 31, 2012 at 7:46 am

    5 stars
    I love the sound of this! Artichokes and kalamata olives in potato salad – oh yesss.

    Reply
  2. DENISA JINDRA says

    March 23, 2013 at 11:21 am

    5 stars
    I made this one and it was a hit in my family…thank you for great recipes!

    Reply

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