Italian-Style Potato Salad

This is a simple yet flavorful spin on the classic mayo based potato salad. It served nicely as a side salad to any of our plant based main courses. This potato salad is easily customizable with whatever extra veggies and spices you have in your kitchen. Give it a try for your next Sunday dinner!

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3 from 1 vote

Italian-Style Potato Salad

Course Salad, Veggies
Cuisine gluten free, Italian, Vegan, vegetarian
Keyword green beans, italian potato salad, potato salad, potatoes, vegan potato salad
Prep Time 45 minutes
Servings 15
Calories 128kcal
Author Lucia Tiffany MPH


  • 3-5 lbs. Potatoes red skinned
  • 1 lb. Green Beans raw
  • cup Olive oil extra virgin is best
  • ½ cup Lemon juice
  • 2 14 oz. cans Black olives pitted
  • 1 medium Red Onion sliced in thin rings
  • 1 ½ tsp. Oregano dry
  • 1 ½ tsp. Salt


  • Steam the potatoes, allow to cool, and cut in ½ inch cubes.
  • Steam the green beans lightly, until barely tender, drain, and allow to cool.
  • Mix the oil and lemon juice together.
  • In separate containers, sprinkle the salt and oregano over the chilled potatoes, green beans, olives, and onions.
  • Drizzle the olive oil and lemon juice mixture over each one.
  • Toss all ingredients together lightly. Serve or store in refrigerator until time to serve.


Serving: 0.067of the recipe | Calories: 128kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 201mg | Potassium: 471mg | Fiber: 3g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 25mg | Calcium: 32mg | Iron: 1mg

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