Potato Salad Recipe with Italian Dressing, 5 ingredients: potatoes, Italian dressing, onions, celery & eggs for a creamy, tangy salad ready fast.
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Potatoes (Yukon Gold or red) | 2 lbs | Waxy potatoes hold their shape and absorb dressing well |
| Italian Dressing | ½ cup | Provides tangy, zesty flavor; store-bought or homemade |
| Celery | 2–3 stalks | Finely chopped for a fresh, crunchy texture |
| Onion | ½ medium | Diced small to balance flavor without overpowering |
| Hard-Boiled Eggs | 3–4 large | Chopped to add creaminess and protein |
Step-by-Step Instructions for Potato Salad Recipe with Italian Dressing
- Boil the potatoes: Peel (optional) and cut potatoes into uniform cubes. Boil in salted water until tender, about 10–12 minutes.
- Prepare the eggs: Hard-boil eggs, peel, and chop into small pieces.
- Chop vegetables: Finely dice celery and onion for crunch and flavor.
- Combine ingredients: In a large bowl, add cooked potatoes, chopped eggs, celery, and onion.
- Add Italian dressing: Pour ½ cup over the salad and gently toss until evenly coated.
- Chill & serve: Refrigerate at least 30 minutes for flavors to meld. Serve cold.
Variations & Substitutions
| Variation/Substitution | How to Use | Notes |
|---|---|---|
| No Mayo Version | Use only Italian dressing, omit mayonnaise | Keeps salad light and tangy |
| Different Potatoes | Substitute red potatoes with Yukon Gold or fingerling | Affects texture slightly, still holds shape |
| Add Fresh Herbs | Mix in parsley, dill, or chives | Enhances flavor without adding calories |
| Onion Alternatives | Swap yellow onion for green onion or shallots | Milder taste, same crunch |
| Extra Crunch | Add finely chopped bell pepper or cucumber | Optional, keeps it a simple 5-ingredient salad base |
Tips for Perfect Texture & Flavor
- Choose the right potatoes: Use waxy potatoes like Yukon Gold or red for firm, non-mushy cubes.
- Uniform cutting: Chop potatoes and eggs into similar sizes for even texture.
- Don’t overcook potatoes: Boil until just tender to avoid a soggy salad.
- Chill before serving: Refrigerate for at least 30 minutes to let flavors meld.
- Balance flavors: Taste and adjust Italian dressing, salt, or pepper before serving.
- Add crunch carefully: Celery and onion should be finely chopped, maintaining crispness.
Serving Suggestions
| Serving Idea | Description | Tips |
|---|---|---|
| BBQ Side Dish | Serve alongside grilled chicken, ribs, or burgers | The tangy Italian dressing complements smoky flavors |
| Picnic Favorite | Pack in a cooler for outdoor gatherings | Keeps well chilled; easy to transport |
| Weeknight Dinner | Pair with roasted or baked meats | Quick, simple side dish for busy nights |
| Party Platter | Add to a buffet or potluck spread | Garnish with parsley or paprika for presentation |
| Light Lunch | Serve on its own or with crusty bread | Makes a refreshing, low-effort meal |
Nutrition Table
| Nutrient | Per Serving (1 cup) | % Daily Value* |
|---|---|---|
| Calories | 180 kcal | 9% |
| Total Fat | 7 g | 9% |
| Saturated Fat | 1 g | 5% |
| Cholesterol | 55 mg | 18% |
| Sodium | 450 mg | 20% |
| Total Carbohydrates | 25 g | 9% |
| Dietary Fiber | 3 g | 11% |
| Sugars | 3 g | — |
| Protein | 6 g | 12% |
| Vitamin A | 2% | — |
| Vitamin C | 20% | — |
| Calcium | 4% | — |
| Iron | 6% | — |
Storage and Make-Ahead
1. Refrigeration
- Store the potato salad in an airtight container in the fridge.
- Keeps fresh for up to 3–4 days.
2. Make-Ahead Tips
- Prepare potatoes, eggs, celery, and onion in advance.
- Add Italian dressing just before serving to maintain texture and flavor.
3. Freezing
- Not recommended. Potatoes and eggs can become watery or rubbery after freezing.
4. Transporting
- Use a sealed container for picnics or BBQs.
- Keep chilled in a cooler to maintain freshness.
5. Handling Leftovers
- Gently stir the salad before serving.
- Flavors intensify after sitting; add a little extra Italian dressing if needed.
Frequently Asked Questions
Q1: What potatoes are best for this Potato Salad Recipe with Italian Dressing?
A1: Waxy potatoes like Yukon Gold or red potatoes are ideal. They hold their shape during cooking and absorb the tangy Italian dressing perfectly.
Q2: Can I make this potato salad ahead of time?
A2: Yes! You can prep the potatoes, eggs, celery, and onion in advance. Combine with Italian dressing just before serving for optimal flavor and texture.
Q3: Can I make a no-mayo version?
A3: Absolutely. Using only Italian dressing gives a light, tangy flavor while keeping the salad creamy without mayonnaise.
Q4: How long will this salad stay fresh?
A4: Store in an airtight container in the fridge for up to 3–4 days. Gently stir before serving to redistribute the dressing.
