A fresh, veggie-packed take on classic potato salad! This Creamy Italian Potato Salad is filled with spinach, pesto, tomatoes, roasted red peppers, and Parmesan cheese. Ready in under 30 minutes, serve it alongside grilled chicken or at any picnic.
The Picky Eater-Approved Potato Salad
I’ll be honest: I’m a little bit weird when it comes to dips, dressings, and sauces. I like ketchup, barbecue sauce, sweet and sour sauce, mild salsa, pasta sauce — you name it. But mayo? Ick. Salad dressings? No way. Mustards, relishes, chimichurri? Nuh-uh.
Funny enough, this creamy Italian potato salad has completely won me over. It’s a perfect middle ground between a classic mayo-loaded potato salad and a light vinaigrette, packed with healthy, flavorful ingredients like roasted red peppers, spinach, pesto, Parmesan cheese, and grape tomatoes.
And, since my eating habits are similar to those of an 8-year-old, I’m pretty sure your kids will love it too!
Ingredients for Creamy Italian Potato Salad
- Potatoes: Any small, waxy potato, like Yukon Gold or red potatoes work well!
- Mayonnaise: I use light mayonnaise because, well, I don’t actually like mayo that much. If you prefer, you could swap out the mayo for Greek yogurt, keeping in mind that it will taste more like Greek yogurt and less like mayo (obvi).
- Basil pesto: You can use your favorite store-bought pesto, but I recommend making homemade basil pesto for the best flavor.
- Frozen spinach: Make sure to thaw and squeeze out the spinach so your potato salad doesn’t end up watered down.
- Roasted red peppers: You can either use jarred roasted red peppers or roast your own.
- Grape tomatoes: I prefer grape tomatoes, but cherry tomatoes or diced Roma tomatoes will work as well.
- Fresh basil leaves: I like to toss a few torn leaves into the potato salad for extra flavor and freshness.
- Parmesan cheese: Use freshly shredded Parmesan for the best results (not the powdered stuff!).
Want to Make Your Potato Salad Extra Special?
Adding some crispy pancetta, prosciutto, or any diced Italian deli meat will give your creamy Italian potato salad a little extra “oomph.” You can also mix in some crumbled bacon for a smoky flavor.
Tips & Tricks for the BEST Potato Salad
- Don’t overcook the potatoes! Since they’re diced into small pieces, they’ll cook quickly. Start checking them with a fork around the 5-minute mark. You’re looking for tender but firm, not mushy.
- Prep while you wait. Use the time while the potatoes are boiling and chilling to get the other ingredients ready. This will make the final assembly super quick.
- Dry those veggies. Make sure your spinach, tomatoes, and basil are totally dry before you mix them in. Any extra water will make the dressing runny and keep it from sticking to everything.
What to Serve with Creamy Italian Potato Salad
Whenever I make this potato salad, I immediately think of BBQ favorites like my famous Crock Pot Pulled Pork and Burger Recipe. Grilled Chicken Thighs are another awesome main to pair with it! For sides, complete your plate with Instant Pot Baked Beans or some perfectly Boiled Corn on the Cob.
How to Store Creamy Italian Potato Salad
Potato salads keep so well, so feel free to make this 3-4 days in advance! Just store the salad in an airtight container and keep it chilled in the fridge. If you’re planning on storing leftovers, make sure the potato salad hasn’t been at room temperature for more than two hours (the mayonnaise can spoil).
Creamy Italian Potato Salad
written by Ashley Fehr
Ingredients
- 1½ lb potatoes, quartered
- ⅓ cup light mayonnaise
- ¼ cup extra virgin olive oil
- 1 teaspoon minced garlic
- 3 teaspoons basil pesto
- 1 cube frozen spinach, thawed and squeezed dry (about ¼ cup)
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ⅓ cup roasted red peppers, diced
- ½ cup grape tomatoes, sliced
- 2 large fresh basil leaves, sliced (about 2-3 tablespoons)
- ½ cup shredded Parmesan cheese, the real stuff!
Instructions
- In a large pot, cover potatoes in cold water. Bring to a boil over medium high heat, and cook for 5-8 minutes, until tender. Drain, place in a large bowl, cover and refrigerate until cold.
- Mix together the mayonnaise, olive oil, garlic, pesto, spinach, vinegar and salt with a whisk.
- To the bowl of chilled potatoes, add red peppers, tomatoes, basil and Parmesan. Pour dressing over and toss. Serve cold, or refrigerate until ready to eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Laura @ Laura's Culinary Adventures says
Yum! I like the Italian inspired flavors!
Ashley Fehr says
Thanks Laura!
Stacey @ Bake Eat Repeat says
I actually love mayo and don’t really understand not liking it! But I also love trying other potato salad versions and this one looks amazing. Love the pesto in it, that would be so good! Perfect for summer BBQ’s!
Ami@NaiveCookCooks says
I hate mayo like seriously I am not a fan of that stuff and that’s one reason I don’t like classic potato salads! But I am loving your version Ashley! Looks so delicious and full of flavor!
Kelly says
I am not a big mayo fan either but I do love me some pesto so this lightened up potato salad is perfect 🙂 Looks so fresh and delicious and the Italian twist is such a great idea!
Alice @ Hip Foodie Mom says
Ashley, I’m with you on the mayo with some things but I LOVE condiments and chimichurri is my fave. . this potato salad looks amazing!!!!! I’ll have to look for the blushing belles at my local grocery store. . they carry The Little Potato Company!!!
Ashley Fehr says
You should try them Alice — I love them! They are so creamy! I am a bit of a condiment snob… Lol. I only like certain things!
Sarah @Whole and Heavenly Oven says
I’m weird about sauces and dips too. Mayo is definitely not my favorite, that’s for sure! That being said, I’m totally loving that this gorgeous potato salad uses a lot less than normally called for! I reaaaaaally just want to dive into my screen right now and grab all that summer goodness!
Ashley Fehr says
Thanks Sarah! Potato salads are pretty much my favorite summer side!
Jessica @ A Kitchen Addiction says
What a great flavor for potato salad! Love this!
Ashley Fehr says
Thanks Jessica!
Malinda @Countryside Cravings says
I like potato salads that are made with mayo or my grandmas which is made with sour cream instead. I don’t like miracle whip or mustard in my potato salad. I love your flavor combo you have with this potato salad and it looks perfect for the summer!!
Ashley Fehr says
Thanks Malinda! I don’t think I’ve ever had a potato salad with sour cream — that’s interesting! Surprisingly, potato salad is the one thing I’m not super picky about, as long as the potatoes aren’t mashed! 🙂
marcie says
I don’t like mayo either, especially when it’s thick and gloppy in potato salad! This is definitely not that, and I love the pesto. This is what potato salad should be like — fresh and perfect for summer!
Ashley Fehr says
Thanks Marcie! I totally agree! A thin layer with a bunch of other flavors going on I can handle 😉
Dorothy Dunton says
Hi Ashley! I am always up for a new twist on potato salad! I am a fan of good mayo, not salad dressing! Homemade is even better! And with some grilled chicken, what a fantastic meal! 🙂
Danielle says
I tend to be pretty Plain Jane too when it comes to food, so I know how you feel! I do love mayo though and I always tend to go for the potato salads with mayo in them too. But I could definitely go for this one, I love the Italian twist!
Gayle @ Pumpkin 'N Spice says
I love mayo, but I actually don’t like potato salads! I think it’s mostly because it’s usually made with miracle whip and mustard, which is a no-go for me (even though I like mustard, but hate miracle whip). This looks like my kind of salad! I love the garlic and pesto in here. Sounds so fresh and flavorful for the summer!