Vegan GF Italian Potato Salad


Italian Potato Salad

  • Servings: 2-4
  • Difficulty: easy
  • Print

A lighter and more flavorful version of old-fashioned mayonnaise dressed potato salad, this version is a great addition to your party table.


  • 14 small cooked potatoes cut up into small cubes, leaving skin on. I used a blend of purple, red, and white potatoes.
  • ½ roasted pepper slivered
  • ¼ c. chopped fresh parsley
  • ¼ c. each of extra virgin olive oil and apple cider vinegar
  • Himalayan sea salt, fresh ground pepper and oregano to taste
  • ¼ red onion cut into slivers


  1. Place the cut up potatoes into a mixing bowl adding in the onion slivers, peppers, parsley and salt and pepper.
  2. In a small mason jar, shake the oil and vinegar and immediately add to the potato bowl, gently tossing with a large spoon until well blended. There may be a bit of dressing at the bottom, this will be absorbed as it sits in the refrigerator.
  3. Let the flavors blend well for an hour, even better overnight, then serve.

One response to “Vegan GF Italian Potato Salad”

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