Oil Free Italian Potato Salad! Treat your taste buds to this wholesome and satisfying creation that promises to be a crowd-pleaser at any gathering.
Vibrant and Zesty, this Oil-Free Italian Potato Salad recipe is bursting with a symphony of fresh, crisp garden green beans and tender boiled potatoes, all harmoniously united by a delectable oil-free Italian dressing. Whether you’re hosting a backyard barbecue or simply craving a refreshing side dish, this salad is a must-try for any culinary enthusiast seeking a healthy and flavorful option.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Summertime calls for sensational salads, and let me tell you, this one knocked our flip-flops off! Our hearts are full of love for this delightful creation—it’s a flavor sensation that you simply can’t miss out on!
Trust us, give this recipe a whirl and prepare to be blown away by its deliciousness!
Tips for Success:
- Flavor Profile: This oil free Italian Potato Salad is filled with bright, fresh, and briny flavors. Fresh, crisp garden green beans coupled with deliciously tender boiled and cooled potatoes mixed with a flavorful Italian dressing makes for a perfect summer salad.
- Petite Potatoes: We suggest using petite potatoes as they work perfectly in this potato salad. You can small potatoes as well, but you may need to quarter them. You can use either gold or red petite potatoes.
- Slicing the Potatoes: We suggest boiling the potatoes whole (petite or small) and then once the potatoes are completely cool, the starches solidify and makes it easier to slice them in half without falling apart.
- Boiling the Potatoes until Just Tender: Gently boil the potatoes just until tender. Do not overboil them where they start to crack and fall apart. Watch them carefully. If unsure, remove a potato and run it under cold water to test for tenderness by biting into it to check.
- Cooling the Potatoes: Drain off the boiling water, then run the potatoes under cold water until they are cold. This solidifies the potatoes.
- Fresh Green Beans: Fresh green beans work best with this recipe. Blanch them just until they reach the desired tenderness. We found 5 minutes worked best for tender crisp green beans. Feel free to cook them longer if you want them more tender.
- Baking Soda: Baking soda can help speed up the boiling process and allows the water to penetrate the potato to cook faster. Baking soda can also help tenderize the skins of the green beans as they can sometimes be a little tough.
- Capers: We really enjoy the briny flavor associated with capers. Feel free to leave them out if you wish; however, we suggest leaving them in to get the full culinary experience.
- Maple Syrup: We enjoyed the dressing as is, but we could see how some might prefer a sweeter dressing. Feel free to add more if you want a sweeter dressing.
- Tomatoes: Tomatoes taste amazing in this salad. They are not pictured in blog photos simply because we ran out that morning and didn’t have time to run to the store. The salad tastes great with or without them.
- Refrigeration: If making ahead, remove dish from the fridge about 30 minutes prior to serving to wake up the flavors. Refrigeration tends to dull the fresh flavors.
- Sea Salt and Black Pepper: We had family members who felt that the dish could use more sea salt and black pepper, while others thought that ¾ teaspoon sea salt was perfect. The amount of black pepper was all over the board.
- Serving: We recommend serving this dish immediately after making for the ultimate culinary experience. Some types of tomatoes tend to leach water which waters down the dressing. Tahini tends to thicken when refrigerated.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.
This potato salad cannot be frozen.
Pantry Products:
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Stockpot (for boiling the potatoes)
- Stockpot (for blanching the green beans)
If you try this wholesome dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Oil Free Italian Potato Salad
- Prep Time: 25 Minutes
- Cook Time: 25-30 Minutes
- Total Time: 50 Minutes
- Yield: 4 to 5 1x
- Category: Salad
- Method: Stovetop
- Diet: Vegan
Description
Vibrant and Zesty, this Oil-Free Italian Potato Salad recipe is bursting with nourishing veggies in a delectable oil-free Italian dressing.
Ingredients
Potato Ingredients:
- 1 lb. 8 oz. petite gold potatoes *
- 1 teaspoon sea salt (+/-) *
- ¼ teaspoon baking soda *
Green Bean Ingredients:
- 8 to 12 oz. fresh green beans, cut into 2 to 3-inch pieces
- ½ teaspoon sea salt (+/-) *
- Sprinkle baking soda *
Salad Ingredients:
- 2 cups grape/cherry tomatoes, halved *
- 3 Tablespoon capers, drained (optional) *
- ¾ cup sliced black olives
- ½ to ¾ cup sliced red onions
Dressing Ingredients:
- ¼ cup + 1 Tablespoon red wine vinegar
- 2 Tablespoons tahini
- 1 Tablespoon lemon juice
- 1 teaspoon pure maple syrup (+/-) *
- 1 Tablespoon nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon dried basil (+/-)
- ½ teaspoon dried oregano (+/-)
- ¼ to ¾ teaspoon sea salt (+/-) *
- Pinch to ¼ teaspoon black pepper (+/-)
Optional Topping:
- Sprinkle finely chopped fresh basil or parsley
Instructions
- Place the whole petite gold potatoes into a stock pot of cold water, add the sea salt and bring to a boil. Once boiling add the baking soda and gently boil until just tender, about 25 to 30 minutes. Drain and rinse with cold water until the potatoes no longer warm. Set aside to drain.
- Place a pan of water into a stock pot and bring to a boil, once boiling add the sea salt, baking soda, and cut green beans. Begin the timer now and gently boil for 5 minutes, then drain and rinse under cold water until no longer warm. Set aside to drain.
- Place all the Dressing Ingredients into a small bowl, whisk well until smooth and emulsified, set aside.
- Place all the Salad Ingredients (including the cooked and green beans) into a large bowl. Slice the boiled petite gold potatoes in half and add in as well. Gently mix to combine, then pour the Dressing over top, mix well. Sprinkle with some freshly chopped basil. Serve and enjoy! Refrigerate leftovers.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 to 5
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