Italian Potato Salad | Delicious Warm or Cold | Mediterranean Style

This Italian potato salad is fresh, flavorful, and perfect for any season. I enjoyed it cold all summer, but now that it’s getting cooler, I tried it warm today and it’s just as delicious. Made with fork-tender Yukon Gold potatoes peeled while still warm, tuna (or tofu for a plant-based option), charred red bell pepper, celery, olives, and a mix of fresh herbs, it’s tossed in a zesty lemon and olive oil dressing. Serve it warm or cold depending on your preference.

Serves 2 as a full main meal

✨ Ingredients:

Salad:
   •   750g Yukon Gold potatoes, boiled until fork-tender, peeled while warm, and chopped into large pieces
   •   120g tuna (in water or olive oil), drained (plant-based option: tofu slices, toasted and tossed in dressing)
   •   1 medium red bell pepper, charred and sliced
   •   ½ medium red onion, finely chopped
   •   2 celery sticks with leaves, chopped
   •   14–15 pitted olives, chopped
   •   Fresh herbs: mint, basil, parsley (to taste)

Dressing:
   •   Extra virgin olive oil: 4–5 tbsp
   •   White wine vinegar: 2 tbsp (or substitute with red wine vinegar or apple cider vinegar if unavailable)
   •   Zest of 1 small lemon
   •   Lemon juice: 1–2 tbsp, adjust to taste
   •   Salt: to taste
   •   Black pepper: to taste
   •   Dried oregano: ¼ tsp

Instructions:
1. Boil the potatoes until fork-tender. While still warm, peel and chop into large pieces.
2. In a large bowl, toss the warm potatoes with the dressing so they are coated evenly.
3. Add the tuna (or toasted tofu slices for plant-based), charred bell pepper, red onion, celery, olives, and fresh herbs. Mix gently until everything is combined.
4. Serve warm or chill in the fridge and serve cold.

💡 Tip: Adjust lemon juice and olive oil according to taste for a richer or tangier flavor. The type of vinegar used will slightly change the flavor. Red wine vinegar gives a bolder taste while apple cider vinegar adds a fruity note.

This Italian potato salad is perfect for gatherings, quick lunches, or as a side dish with Mediterranean meals. Enjoy it cold in summer or warm when it’s cooler.

👉 For more delicious and easy recipes, check out my channel @NicolaRecipes

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Today I’m bringing you a delicious and easy Italian potato salad. It is delicious warm or cold. Throughout summer I’ve been having it cold. And recently since the weather’s cooler, I love it warm. Now let’s do this one together. Here I have Yukon Gold potatoes. The recipe is all in the description. We’re going to boil the potatoes with a little salt until they are fork tender. In the meantime, let’s prepare our dressing for the potatoes. Going with really good extra virgin olive oil. Okay, I’m using white wine vinegar. If you don’t have white wine vinegar, go for red wine vinegar or apple cider. We’re going to zest one lemon. And as for the juice, just use one or two tablespoons according to your preference. Always taste your dressing, 1/4 teaspoon of dried oregano, salt to taste, black pepper to taste. Give them a very good whisk. And keep this aside. Here I have one very large red bell pepper. Since it’s really large, I’m only going to use one/3 of it. Cut them into three large slices. Keep this aside first. One medium onion. We’re only going to use half of this. Slice them diagonally. Separate them. And keep aside as well. Two sticks of celery. We’re going to just slice them thin. Celery is going to give us a delicious crunch to the salad. I’m using the leaves as well. About 14 or 15 olives. Put all your olives and chop them up roughly. Keep them aside. If you love more olives, just use more olives. You’re going to add some tuna to our salad. Here I have two cans of tuna, 120 g in total. I’m using tunine olive oil. You can also use tunaine water. Now, after about 18 20 minutes, test your potatoes. Once they’re about fork tender, remove, keep them aside until they are slightly warm. In the meantime, we’re going to roast our peppers till they’re slightly charred. After a few minutes, when your potatoes are still warm, remove the skins. You can also keep the skin on if you want to, okay? And chop them into large bite-sized pieces. Like the larger ones, I’m going to give a slit in the middle and just slice them into three or four parts. And the smaller ones, you can just quarter them like this. Put them all into your dressing. Give them a quick toss. I’m using my cans. They mix very well together this way. Then add in your tuna, your olives, celery, and onions. Your roasted bell peppers are very soft by now, so just tear them in. Okay, now I’m adding in herbs. I love fresh herbs, so I have basil, mint, and parsley growing. I’m using all three. Use as much herbs as you want. They’re just going to add a better and more delicious flavor. Mix them very well. I’m also going to go in with a little olive oil from that olives of mine. You don’t have to use it. This was just an optional thing. Mix them very very well together. Serve them into two separate bowls. It is a full meal for two people. And this is perfect warm or cold. If you are plant-based, omit the tuna. Roast some chunks of tofu and mix the tofu and the potatoes in the dressing and you have a full perfect meal. Ingredients and substitution are all in the description. I hope you enjoyed this one and as usual, I’ll see you again.