Italian Potato Salad: 4 Recipes Without Mayonnaise

Italian-style potato salads are light, tangy, and built for hot days when you still want something satisfying. They lean on herbs, vinegar, and good extra-virgin olive oil instead of heavy dressings.

These four recipes show how potatoes can anchor bright salads with vegetables, tuna, eggs, and plenty of capers.

The Italian Potato Salad with capers, anchovies and herbs skips mayonnaise and lets a punchy, herb-heavy sauce do the work. Anchovies, capers, basil, parsley, oregano, and white wine vinegar create a savory, tangy coating that soaks into the tender potatoes. It's a great option for picnics or grilled dinners when you want something light but rich and satisfying.

Pro tip: you can add a handful of chopped fresh herbs right before serving to refresh the aroma and brighten the flavors even more.

The Pantesca salad is a traditional potato and tomato salad from the island of Pantelleria, built on bold, salty flavors. Potatoes mingle with cherry tomatoes, capers, green olives, red onion, and oregano for a bright, briny mix that’s still comforting. It's ideal for summer lunches or as a centerpiece side when you're grilling fish or chicken outdoors.

Pro tip: you can enrich Pantesca salad with chopped baked fish, boiled octopus, tuna or mackerel in brine, or even pieces of boiled chicken.

The Potato and Zucchini Salad is a colorful, vegetable-forward side that still feels hearty. Potatoes share the plate with zucchini, cherry tomatoes, corn, red onion, basil, and extra-virgin olive oil for a mix that’s both tender and crisp. It's perfect for hot days when you want a seasonal salad that comes together quickly and works alongside anything from grilled meats to simple eggs.

Pro tip: add cubed fresh mozzarella or ricotta salata to make it more substantial, or toss in chickpeas and extra seasonal vegetables for a heartier bowl.

The Potato, Green Beans, Tuna and Egg Salad is a rich, satisfying summer salad that still feels light. Tender potatoes, green beans, tuna in oil, and hard-boiled eggs come together with extra-virgin olive oil, salt, and pepper for a no-fuss, protein-packed dish. It's perfect for outdoor lunches or easy weeknights when you want something you can serve at room temperature.

Pro tip: you can add a spoonful of the tuna oil to the dressing to make the seasoning more flavorful and cohesive.

All four work at room temperature, which makes them ideal for picnics, outdoor lunches, and buffets. Make them an hour ahead and let them sit — the flavors develop as the potatoes absorb the dressing.