🌿 Zesty Italian Potato Salad – Bright, Hearty & Full of Flavor

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This Italian-style potato salad brings together tender Yukon gold potatoes, colorful veggies, creamy provolone, and a zesty Italian dressing. It’s a vibrant, make-ahead side that’s easy to love and even easier to snack on!

⏱️ Quick Recipe Snapshot

  • Prep Time: 20 minutes

  • Cook Time: 10–15 minutes

  • Total Time: 30–35 minutes (plus chilling)

  • Servings: 8–10

  • Skill Level: Easy

  • Diet Tags: Vegetarian • Make-Ahead Friendly • W-W Friendly Options

🧭 Table of Contents

  1. Why You’ll Love This Salad

  2. Ingredients You’ll Need

  3. How to Make It

  4. Make-Ahead & Storage Tips

  5. FAQs & Recipe Variations

  6. Nutrition & W-W Points

  7. Kristy’s Personal Note

  8. More Flavor-Packed Sides

  9. Try It & Share

✨ Why You’ll Love It

This isn’t your average potato salad — it’s a Mediterranean-inspired powerhouse with protein-packed beans, tangy pepperoncini, creamy cheese, and crisp-green veggies. It keeps well, travels great, and brings big flavor with minimal effort!

🛒 Ingredients You’ll Need

  • 3 lb baby Yukon gold potatoes, halved

  • 3 Tbsp apple cider vinegar

  • 1½ cups grape tomatoes, halved

  • 1 cup diced provolone cheese

  • 1 cup cannellini beans, rinsed & drained

  • 1 cup Spanish olives, halved

  • 1 cup green beans, trimmed and bite-sized

  • 1 cup artichoke hearts, quartered (drained)

  • ¼ cup diced red onion

  • ¼ cup pepperoncini peppers, sliced

  • 1½ cups Italian dressing

  • ½ tsp kosher salt

  • ½ tsp freshly ground black pepper

  • ½ cup grated Parmesan cheese

  • Fresh basil & parsley, chopped (optional garnish)

👩‍🍳 How to Make It

1. Cook the Potatoes

  • Place potatoes in a pot, cover with water, and add 1 Tbsp salt.

  • Bring to a boil, cook 10–15 minutes until just tender.

  • Drain and immediately drizzle with apple cider vinegar. Cool to room temp.

2. Build the Salad

  • In a large bowl, combine cooled potatoes, tomatoes, provolone, beans, olives, green beans, artichokes, red onion, and pepperoncini.

3. Dress and Season

  • Pour Italian dressing over the salad, sprinkle with salt and pepper, and toss gently to combine.

4. Finish with Cheese & Herbs

  • Sprinkle grated Parmesan on top and taste for seasoning. Garnish with fresh basil and parsley if desired.

🧊 Make-Ahead & Storage Tips

  • Chill Time: Refrigerate for 1–2 hours before serving for best flavor.

  • Storage: Keeps fresh in the fridge for 3–4 days.

  • Meal Prep Tip: Assemble all ingredients early in the day or the night before—just add cheese and herbs before serving for freshness.

💡 FAQs & Variations

Q: Can I make it vegan?
A: Yes—skip cheeses and add ½ cup quinoa or chickpeas for heartiness.

Q: Want it lighter?
A: Use light Italian dressing and skip the Parmesan to reduce calories/points.

Q: Can I add meats?
A: Absolutely—a little chopped salami, pepperoni, or prosciutto turns this into an antipasto salad!

Q: Can I swap veggies?
A: Of course—feel free to add cucumber, roasted red peppers, or artichoke hearts.

📊 Nutrition & W-W Points (Approx. Per 1-Cup Serving)

  • Calories: 391

  • Protein: 12g

  • Carbs: 46g

  • Fat: 18g

  • Fiber: 7g

  • W-W Points: 8–9 (full-fat) | ~5 Points (light dressing & no cheese)

💖 Kristy’s Note

This salad is a star at summer potlucks and BBQs in my house! It’s easy to double, travels wonderfully, and feels impressive without being fussy. The flavor keeps getting better as it sits, making it perfect to prep ahead—one less thing to stress about on busy weekends.

🥗 More Flavor-Packed Side Ideas

  • Zesty Italian Pasta Salad

  • Grilled Zucchini & Corn Salad

  • Mediterranean Chickpea Tuna Salad

  • W-W Friendly Greek Cucumber Tomato Salad

📣 Try It & Share!

Made this Zesty Italian Potato Salad? I’d love to see it!
📸 Tag me @KristyCookRecipes or drop a comment below with your favorite add-on ingredient. Let’s keep summer fresh and flavorful together!

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