7 Delicious Italian Potato Salad Recipes Under 250 Calories

If you’re looking for a lighter side dish that won’t wreck your calorie count, these 7 Italian potato salad recipes are here to help. Each one is packed with flavor and inspiration from classic Italian ingredients, and best of all, they all come in under 250 calories per serving. Perfect for summer picnics or a simple weeknight dinner, these salads will delight your taste buds without the guilt!

Classic Light Italian Potato Salad: Boiled Red Potatoes, Olive Oil, Red Wine Vinegar.

This classic Italian potato salad is a refreshing and light dish that’s perfect for any occasion. With the vibrant flavors of boiled red potatoes, rich olive oil, and tangy red wine vinegar, every bite is a delightful experience. It’s simple to make and great for gatherings, picnics, or as a side dish at dinner.

The combination of tender potatoes and zesty dressing makes it a crowd-pleaser. Plus, it’s under 250 calories per serving, so you can enjoy this tasty salad without any guilt!

Ingredients

• 1 lb red potatoes, diced
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, bring water to a boil. Add the diced red potatoes and cook until tender, about 10-15 minutes. Drain and let cool.
2. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
3. Combine Ingredients: In a large bowl, mix the cooled potatoes, cherry tomatoes, and parsley.
4. Toss and Serve: Drizzle the dressing over the potato mixture and gently toss to combine. Serve chilled or at room temperature.

Herb & Garlic Italian Potato Salad: Baby Potatoes, Fresh Parsley, Minced Garlic.

This Herb & Garlic Italian Potato Salad is a light and refreshing dish that packs a punch of flavor without weighing you down. Featuring tender baby potatoes tossed with fresh parsley and minced garlic, the dish is both simple to make and delightful to taste. It’s perfect for warm weather gatherings or as a side for any meal.

The bright herbs and aromatic garlic complement the natural earthiness of the potatoes, making every bite a little burst of flavor. Plus, this recipe is under 250 calories, making it a healthy addition to your dining table.

Ingredients

• 1 pound baby potatoes
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• 1 teaspoon lemon juice

Instructions

1. Boil the Potatoes: Place the baby potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool.
2. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper.
3. Toss the Salad: In a large bowl, combine the cooled potatoes and chopped parsley. Drizzle the dressing over the potatoes and gently toss to coat.
4. Serve: Allow the salad to sit for at least 10 minutes for the flavors to meld before serving. Enjoy this fresh and vibrant dish!

Lemon Basil Italian Potato Salad: Yukon Gold Potatoes, Fresh Basil, Lemon Juice.

This Lemon Basil Italian Potato Salad is a vibrant side dish that’s perfect for any occasion. With the creamy texture of Yukon Gold potatoes paired with the fresh taste of basil and zesty lemon juice, it offers a delightful balance of flavors. It’s simple to prepare, making it a go-to recipe for barbecues, picnics, or a quick family dinner.

The light dressing allows the natural flavors of the potatoes and herbs to shine through, creating a refreshing taste that everyone will love. Plus, it’s healthy, fitting easily into a balanced diet while keeping you under 250 calories per serving. Enjoy this salad as a stand-alone dish or as a complement to your favorite mains!

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1/4 cup fresh basil, chopped
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional: lemon zest for garnish

Instructions

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the cubed Yukon Gold potatoes and cook until tender, about 10-15 minutes. Drain and let them cool slightly.
2. Prepare the Dressing: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper until well combined.
3. Combine Everything: In a large bowl, toss the warm potatoes with the dressing, chopped basil, and lemon zest (if using) until evenly coated.
4. Chill and Serve: Let the salad cool in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Zesty Mustard Italian Potato Salad: Russet Potatoes, Dijon Mustard, Apple Cider Vinegar.

This zesty mustard Italian potato salad is a delightful twist on a classic dish. Combining creamy russet potatoes with the tangy brightness of Dijon mustard and apple cider vinegar, it creates a refreshing side that’s perfect for any meal. The taste is a wonderful balance of savory and tangy, making it a crowd-pleaser.

Simple to prepare, this potato salad can be whipped up in no time, making it an ideal choice for busy weeknights or a sunny picnic. The vibrant flavors will have everyone coming back for seconds!

Ingredients

• 2 pounds russet potatoes, peeled and diced
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the diced russet potatoes and cook until tender, about 15-20 minutes. Drain and let cool.
2. Make the Dressing: In a bowl, whisk together Dijon mustard, apple cider vinegar, and olive oil until well combined.
3. Toss the Salad: In a large bowl, combine the cooled potatoes, parsley, garlic powder, and dressing. Gently mix until the potatoes are coated. Season with salt and pepper to taste.
4. Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld. Enjoy this refreshing dish chilled!

Caprese-Style Italian Potato Salad: Fingerling Potatoes, Cherry Tomatoes, Mozzarella Pearls.

This Caprese-style potato salad is a refreshing twist on the traditional Italian dish, bringing together fingerling potatoes, juicy cherry tomatoes, and creamy mozzarella pearls. The combination of flavors and textures makes it a delightful side dish or a light meal. Plus, it’s simple to prepare, perfect for summer picnics or quick weeknight dinners.

The herbaceous notes from fresh basil elevate the salad, while a drizzle of olive oil adds richness. This dish is not only vibrant and visually appealing but also under 250 calories, making it a healthy option that doesn’t skimp on taste. Enjoy it chilled or at room temperature for the best experience!

Ingredients

• 1 pound fingerling potatoes, cut in half
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella pearls
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a pot of salted water, cook the fingerling potatoes until tender, about 15-20 minutes. Drain and let cool.
2. Combine Ingredients: In a large bowl, combine the cooled potatoes, cherry tomatoes, mozzarella pearls, and chopped basil.
3. Make Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Dress the Salad: Pour the dressing over the potato mixture and toss gently to combine. Adjust seasoning if needed.
5. Serve: Enjoy immediately or chill in the fridge for 30 minutes before serving for enhanced flavors.

Mediterranean Italian Potato Salad: Purple Potatoes, Kalamata Olives, Feta Cheese.

This Mediterranean Italian potato salad is a delightful twist on a classic dish. The combination of purple potatoes, Kalamata olives, and feta cheese creates a burst of flavor that’s both tangy and earthy. It’s a satisfying yet light salad that’s perfect for any occasion, whether it’s a picnic, a potluck, or simply a light dinner. Plus, it’s super easy to whip up!

Not only does this salad look vibrant with its colorful ingredients, but it also packs a nutritional punch. The purple potatoes are rich in antioxidants, while Kalamata olives add heart-healthy fats. Toss in some fresh herbs and a simple dressing, and you have a refreshing dish that everyone will love.

Ingredients

• 2 cups purple potatoes, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Cook the Potatoes: Boil the diced purple potatoes in salted water for about 10-15 minutes or until tender. Drain and let cool.
2. Mix the Ingredients: In a large bowl, combine the cooled potatoes, Kalamata olives, feta cheese, and red onion.
3. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
4. Toss: Pour the dressing over the potato mixture and gently toss to combine.
5. Garnish and Serve: Sprinkle fresh parsley on top before serving. Enjoy your Mediterranean twist on potato salad!

Spicy Italian Potato Salad: Red Potatoes, Crushed Red Pepper, Balsamic Glaze.

This Spicy Italian Potato Salad is a delightful twist on a classic dish. With the vibrant flavors of red potatoes, a kick from crushed red pepper, and a drizzle of balsamic glaze, it’s a tasty side that’s both satisfying and low in calories. Perfect for summer barbecues or picnics, this recipe is simple to whip up and sure to impress your friends and family.

The combination of creamy potatoes with a spicy kick makes this dish stand out. Plus, it’s light enough to fit within a healthy meal plan, making it a great choice for anyone looking to enjoy Italian flavors without the extra calories. Let’s get cooking!

Ingredients

• 1 pound red potatoes, cut into cubes
• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons balsamic glaze

Instructions

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the red potatoes and cook until tender, about 10-15 minutes. Drain and let cool.
2. Toss with Oil and Spices: In a large bowl, combine the cooled potatoes with olive oil, crushed red pepper, salt, and pepper. Toss gently to coat the potatoes evenly.
3. Add Parsley and Glaze: Stir in the chopped parsley for freshness. Drizzle with balsamic glaze and mix lightly to combine.
4. Serve: Enjoy this salad warm or chill it in the refrigerator for about an hour before serving.