This simple Italian potato salad with green beans is bright, fresh, and packed with bold, straightforward flavor. Creamy baby Yukon Gold potatoes combine with crisp-tender green beans, sweet cherry tomatoes, thinly sliced sweet onion, and fresh parsley, all dressed in a tangy red wine vinaigrette.
Why You’ll Love This Recipe
Unlike mayonnaise-heavy potato salads, this Italian version feels lighter and fresher. Warm potatoes are tender and creamy while blanched green beans stay crisp and vividly green. Juicy cherry tomatoes and a bright red wine vinaigrette bring acidity and balance without weighing the salad down. Serve it warm, at room temperature, or chilled—the flavors improve after resting, making it an ideal make-ahead dish for picnics, potlucks, or weeknight dinners.
What You’ll Need
Ingredients
- Baby Yukon Gold potatoes: Waxy, creamy, and tender with thin skins—no peeling required.
- Green beans: Blanched until crisp-tender. Fresh beans give the best texture.
- Cherry tomatoes: Halved for sweetness and acidity.
- Sweet onion: Thinly sliced for a mild, slightly sweet bite.
- Fresh parsley: Chopped for brightness and color.
Dressing
- Olive oil: Use a good-quality extra virgin olive oil.
- Red wine vinegar: Adds tang; white wine or apple cider vinegar can be used instead.
- Dried oregano: A touch for savory depth.
- Garlic: One clove, minced or grated.
- Kosher salt and black pepper: To taste.
Recommended Equipment
Basic kitchen tools: a sharp knife, a large pot, mixing bowls, and a colander or spider for draining and blanching.
How to Make Italian Potato and Green Bean Salad
Step One: Wash and scrub the potatoes. Place them in a pot with 1 tablespoon salt and enough water to cover by about an inch. Bring to a boil, then reduce heat and simmer until fork-tender (10–18 minutes, depending on size).
Step Two: While the potatoes cook, whisk the dressing: olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper. Adjust seasoning to taste and set aside.
Step Three: Remove the potatoes from the boiling water and set them on a cutting board. Do not drain the pot; add the green beans to the hot water and blanch for 3–5 minutes until bright and crisp-tender. Drain and transfer the beans to an ice bath to stop cooking.
Step Four: When the potatoes are cool enough to handle, cut them into quarters and place in a large mixing bowl. Add the drained green beans, halved cherry tomatoes, sliced onion, and chopped parsley. Drizzle with the vinaigrette and toss gently to combine.
Step Five: Chill the salad for at least 30 minutes or up to overnight to let the flavors meld.
Step Six: Before serving, taste and adjust seasoning with more salt, pepper, or vinegar if needed. If the olive oil has solidified after refrigeration, let the salad sit at room temperature for a few minutes so the dressing becomes silky again.
Variations and Substitutions
- Basil: Swap parsley for fresh basil for a sweeter, aromatic note.
- Olives: Add pitted olives for a briny, savory element.
- Different onion: Thinly sliced yellow or red onion works fine if you don’t have sweet onion.
- Potatoes: Red potatoes can substitute for Yukon Golds if preferred.
Storage and Reheating
Fridge: Store in an airtight container for 3–4 days. Let the salad sit at room temperature briefly if the olive oil solidifies. Freezer: Not recommended—texture suffers. Reheating: Best served cold or at room temperature; if you prefer it warm, gently reheat the potatoes and green beans before adding the dressing.
Frequently Asked Questions (FAQS)
Yes. The recipe doubles or triples easily; just use a large bowl to toss so the potatoes and beans don’t get crushed.
Yes. Dressing in advance allows the potatoes to absorb the vinaigrette, improving the overall flavor.
Blanch them briefly until crisp-tender, then plunge into an ice bath to stop the cooking and preserve color and texture.
How to Serve Italian Potato Salad
This salad pairs well with grilled proteins, sandwiches, and roasted or pan-fried chicken. It makes a colorful side for barbecues, picnics, or a simple family dinner.
Expert Tips
- Cut the potatoes while still warm so they absorb more dressing.
- Salt the potato cooking water to season them from the inside out.
- Don’t overcook the green beans—aim for crisp-tender.
Did you make this recipe? Leave a comment and rating if you enjoyed it!
More Salad Recipes to Try
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Orzo Pesto Salad with Feta and Tomatoes
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The Perfect Burrata Caprese Salad
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Prasini Salad (Greek Green Salad)
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Authentic Bavarian Potato Salad with Bacon
📖 Recipe
Italian Potato Salad with Green Beans
This simple Italian potato salad with green beans is bright, fresh, and full of simple, bold flavors. Creamy baby Yukon Gold potatoes, crisp green beans, sweet cherry tomatoes, and fresh herbs come together in a tangy red wine vinaigrette.
Equipment
- Kitchen knife
- Large pot
- Mixing bowls
- Colander or spider
Ingredients
- 1½ pounds baby Yukon Gold potatoes
- 12 ounces green beans, cut into bite-sized pieces
- 1 pint cherry tomatoes, halved
- ½ small sweet onion, thinly sliced
- ¼ cup chopped parsley, or more to taste
Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar (or to taste)
- ½ teaspoon dried oregano
- 1 small clove garlic, minced or grated
- Kosher salt and black pepper, to taste
Instructions
- Wash and scrub the potatoes.
- Place the potatoes in a pot with 1 tablespoon salt and enough water to cover by an inch. Bring to a boil, then reduce heat and simmer until fork-tender (10–18 minutes depending on size).
- While the potatoes cook, whisk together the dressing ingredients until emulsified. Taste and adjust seasoning.
- Prepare an ice bath: a bowl filled halfway with ice and cold water.
- Remove the potatoes and set on a cutting board. Leave the pot on the heat and add the green beans; blanch for about 3–5 minutes until bright green and crisp-tender. Drain and transfer the beans to the ice bath.
- When the potatoes are cool enough to handle, cut them into quarters and place in a mixing bowl.
- Drain and dry the beans, then add them to the bowl with the potatoes. Add the cherry tomatoes, onion, and parsley. Drizzle the dressing over the salad and toss gently to combine.
- Chill for at least 30 minutes or up to overnight to allow flavors to meld. Before serving, taste and adjust salt, pepper, or vinegar as needed.
Notes
- Storage: Refrigerate in an airtight container for 3–4 days. Bring to room temperature briefly if the olive oil solidifies.
- Freezing: Not recommended; texture will degrade.
- Reheating: Best served cold or at room temperature. If desired warm, gently reheat potatoes and beans before dressing.
Nutrition (per serving)
Calories: 286 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 18 g | Fiber: 5 g | Potassium: 804 mg | Vitamin C: 51 mg