Ciao Bella Marinated Potato Salad

Ciao Bella Marinated Potato Salad

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Anna Sciancalepore Antoniello


Love this recipe because I am not a big fan of mayo in potato salad. This is a take on my Mom's recipe, but she only used potatoes.

The best part about this recipe is that you don't have to worry about the mayo spoiling on a hot day if you leave it out. Also love the fact that you make this ahead of time. The flavors definintaly taste better when they sit over night.



★★★★★ 1 vote

40 Min
24 Hr


  • 3-4 lb
    red new potatoes or creamy red potatoes
  • 4 jar(s)
    marinated artichokes, drained
  • 1
    green bell pepper, thinly sliced
  • 1 pt
    cherry or grape tomatoes, halved
  • 1/2 small
    red onion, thinly sliced
  • 1 can(s)
    pitted black olives, sliced

  • 1/2 c
    olive oil
  • 1/3 c
    red wine vinegar
  • 1 Tbsp
  • 1/2 tsp
    thyme, dried
  • 1/2 tsp
    oregano, dried
  • 1/2 tsp
    basil, dried
  • 1/2 tsp
  • 1 tsp
    dijon mustard
  • 1/8 tsp

How to Make Ciao Bella Marinated Potato Salad


  1. In a large pot boil potatoes for 15-20 minutes or just till tender. Drain and cool slightly. Cut potatoes into quarters or bite size pieces.
  2. In a large bowl combine potatoes, drained artichokes, bell pepper, tomatoes, onion, and olives.
  3. Mix ingredients for vinaigrette and pour over potatoes and veggies. Toss to coat well.
  4. Refrigerate over night before serving.

Printable Recipe Card

About Ciao Bella Marinated Potato Salad

Course/Dish: Potato Salads
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #potato

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