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

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad
Cuisine: Italian
Keyword: Italian cuisine, no mayonnaise potato salad, potato salad, salad, side dish


  • 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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