A fun new twist on classic Potato Salad! This Creamy Italian Potato Salad is filled with spinach, pesto, tomatoes, roasted red peppers and Parmesan cheese, it’s perfect alongside grilled chicken or at any picnic!
I’m sure I’ve mentioned this before, but let’s just assume you don’t actually read anything I write and so I’m going to say it again. I’m a little bit weird when it comes to dips, dressings and sauces.
I like ketchup. And barbecue sauce, sweet and sour sauce, Thai sweet chili sauce. Mild salsa. And really any kind of pasta sauce.
But mayo? Ick. Salad dressings? No way. Mustards, relishes, chimichurri? Nuh-uh.
I am so Plain Jane that you might think it’s weird that here I am a work-from-home food blogger. But I don’t think so at all. In fact, I think that since I eat more like your 8-year-old children than most of you do, I have a really good grasp on how to get all that healthy stuff into them. I know all about sneaking in veggies and making healthier versions of classic comfort foods (like this Oven Fried Chicken or Healthier Homemade Hamburger Helper and its Slow Cooker Sister).
The strange thing is, I actually really love potato salad come barbecue season. That’s right, the plain old mayo-loaded potato salad with hard-boiled eggs (another thing I “don’t like”) — I love the stuff. I do like it a touch on the salty side to mask the tangy-ness of the mayonnaise, but still, I thoroughly enjoy it.
So when I was dreaming up what to make with my Little Potatoes from The Little Potato Company this month, I knew I needed another twist on Potato Salad. I already have this Warm Maple Bacon Potato Salad which has been so popular. Plus this BBQ Bacon Potato Salad and these Potato Salad Bites (so cute for a party!).
Since we love Italian flavors, I decided to add some to a traditional potato salad — roasted red peppers, spinach, pesto (yes, one of the sauces I enjoy!), Parmesean cheese, and grape tomatoes. I went somewhere between the classic mayo-loaded potato salad and a vinaigrette, because I wanted to keep a bit of the creaminess. 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). If you wanted to make the salad extra special, some crispy pancetta, prosciutto or any diced Italian deli meat would be a nice addition!
I used a 1.5lb bag of Blushing Belles from The Little Potato Company for this Potato Salad, but any of the Little Potatoes would work just as well. Don’t bother washing or peeling them! Just quarter, boil, chill and toss with the dressing. Potato salads keep so well, so feel free to make it a couple days in advance!
*This post is sponsored by The Little Potato Company as part of my ambassadorship with them. Thank you for supporting the brands that make The Recipe Rebel possible!
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Creamy Italian Potato Salad
- 1.5 lb Little Potatoes quartered
- 1/3 cup light mayonnaise
- 1/4 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
- 1/2 teaspoon salt
- 1/3 cup roasted red peppers diced
- 1/2 cup grape tomatoes sliced
- 2 large fresh basil leaves sliced (about 2-3 tablespoons)
- 1/2 cup shredded Parmesan cheese the real stuff!
- 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.
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