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+ servings

Italian Potato Salad Recipe

A healthy Italian style potato salad made with a mix of red and purple heirloom potatoes, fresh herbs and spring green peas, then tossed in a lovely light and zesty vinaigrette.
Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 534kcal
Author Florentina


  • 2 lb colored new potatoes
  • 1 1/2 cup fresh green peas -steamed
  • 1/4 cup green pea shoots -roughly chopped
  • 1/2 cup mixed fresh herbs parsley, dill, chives, oregano, rosemary, thyme
  • 1 scallion thinly sliced
  • 5-6 tbsp extra virgin olive oil
  • 1/2 1/2 lemon -juiced
  • 1/4 tsp sea salt + more to taste
  • 1 cup yellow grape tomatoes -halved
  • 1 radish (optional)


  • Rinse and cut the potatoes into rustic thick slices or wedges. Cover them with cold water and bring to a boil. Season with a good pinch of sea salt and simmer away until tender but still al dente, about 10 minutes. Drain and set aside to dry in their own steam for a few minutes.
  • While the potatoes are cooking, steam the green peas for 3 to 4 minutes until al dente.

Italian Salad Dressing:

  • In a large bowl whisk together the olive oil, lemon juice, most of the herbs (reserve some for garnish) and season to taste with sea salt. Adjust seasonings until happy.
  • Add the cooked potatoes and green peas to the bowl with the dressing. Gently toss to coat. Allow the potatoes to sit in the dressing for about 10 minutes to absorb all the flavors.
  • Adjust seasonings to taste with more sea salt and serve sprinkled with the remaining herbs, pea shoots, and scallions. 
    Sprinkle with sliced grape tomatoes, radish or cucumber slices before serving.


Calories: 534kcal | Carbohydrates: 57g | Protein: 16g | Fat: 28g | Saturated Fat: 3g | Sodium: 171mg | Potassium: 1394mg | Fiber: 12g | Sugar: 8g | Vitamin A: 815IU | Vitamin C: 85.9mg | Calcium: 123mg | Iron: 5.5mg