Italian potato salad

Had the chance to get some typical Zurich saussages yesterday, Wiedikerli with fennel seeds, which only needed a colourful and hearty side dish. The waxy potatos needed using, so did the fennel and therefore I decided to prepare this none-mayonnaise potato salad. The leftovers gave a lovely lunch today.


Italian potato salad

Course Salad
Cuisine Italian
Keyword Italian cuisine, no mayonnaise potato salad, potato salad, salad, side dish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • Middle sized cooking pot
  • Salad bowl


  • 8 waxy potatos preferably all the same size
  • 10 cherry tomatos
  • 1/4 bouquet basil finely chopped
  • 2 tea spoons capers washed
  • 20 black olives without stones
  • 1 red onion finely chopped
  • 1 fennel finely chopped
  • 8 leaves of green salad
  • salt
  • pepper
  • 5 table spoons olive oil extra virgin


  • Boil the waxy potatos until they are nice and firm. Peal them immediately and set aside to cool.
  • Remove the stones from the olives and cut the olives in half.
  • Wash the capers.
  • Cut the cherry tomatos in half.
  • Wash the salad leaves and tear them into smaller pieces.
  • Chop the remaining ingredients finely and then mix all ingredients carefully in a large bowl.
  • Add the olive oil and taste for salt and pepper

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