Italian Potato Salad
This easy Italian potato salad recipe features tender baby potatoes, green beans, and cherry tomatoes tossed together in a tangy vinaigrette. Simple, healthy, and delicious!
I made this simple Italian potato salad with green beans and tomatoes recipe after I saw it on Sip and Feast because it looked tasty and I had all of the ingredients needed. It was simple to throw together, and after letting it marinate in the vinaigrette, the salad was flavorful, delicious, and paired nicely with some pork chops and garlic butter roasted asparagus.
Italian Potato Salad
Vinaigrette:
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1-1½ tsp honey, to taste
- ¾ tsp Dijon mustard
- 1-2 cloves of garlic, minced, to taste
- Sea salt and freshly cracked pepper, to taste
Salad:
- 1½ lb baby Dutch potatoes, cut into thirds or same-sized pieces
- ½ lb fresh green beans, stems removed and cut into 3-inch pieces
- ¼ red onion, thinly sliced ***If the onion is too strongly flavored, soak it in a bowl of ice water for 10 minutes; drain
- Handful of cherry tomatoes, halved
- 2 tbsp fresh basil, leaves hand torn
- 2 tbsp fresh parsley, chopped
How to Make an Italian Potato Salad
Make the vinaigrette by whisking the olive oil, vinegar, Dijon mustard, garlic, sea salt, and freshly cracked pepper, to taste, in a small jar and seal with a lid; shake well and set aside to allow the flavors time to mingle.
Cook the potatoes by bringing a large saucepan of well-salted water to a boil. Add the potatoes and cook until fork tender, about 7-10 minutes, depending on the size of the potato. Don’t overcook or they will become mushy. Use a slotted spoon to remove the potatoes and place them into a large bowl. Toss some of the well-whisked vinaigrette directly onto the hot potatoes and gently toss to coat.
Cook the green beans by adding them to the same large pot of boiling water to blanch for 3 minutes, until tender and bright green. Use a slotted spoon to remove the green beans and place them into the large bowl of potatoes. Add a little more well-whisked vinaigrette and gently toss to coat evenly.
Allow the potatoes and green beans to cool and marinate for at least 30 minutes, until cool and flavorful.
Finish the salad by adding the cherry tomatoes, onions, basil, parsley, and the remaining well-whisked vinaigrette, then gently toss until evenly coated. Taste and re-season if needed. Serve and enjoy.
Equipment
Ingredients
Vinaigrette:
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1-1½ tsp honey to taste
- ¾ tsp Dijon mustard
- 1-2 cloves of garlic minced, to taste
- Sea salt and freshly cracked pepper to taste
Salad:
- 1½ lb baby Dutch potatoes cut into thirds or same-sized pieces
- ½ lb fresh green beans stems removed and cut into 3-inch pieces
- ¼ red onion thinly sliced ***If the onion is too strongly flavored, soak it in a bowl of ice water for 10 minutes; drain
- Handful of cherry tomatoes halved
- 2 tbsp fresh basil leaves hand torn
- 2 tbsp fresh parsley chopped
Instructions
- Make the vinaigrette by whisking the olive oil, vinegar, Dijon mustard, garlic, sea salt, and freshly cracked pepper, to taste, in a small jar and seal with a lid; shake well and set aside to allow the flavors time to mingle.
- Cook the potatoes by bringing a large saucepan of well-salted water to a boil. Add the potatoes and cook until fork tender, about 7-10 minutes, depending on the size of the potato. Don't overcook or they will become mushy. Use a slotted spoon to remove the potatoes and place them into a large bowl. Toss some of the well-whisked vinaigrette directly onto the hot potatoes and gently toss to coat.
- Cook the green beans by adding them to the same large pot of boiling water to blanch for 3 minutes, until tender and bright green. Use a slotted spoon to remove the green beans and place them into the large bowl of potatoes. Add a little more well-whisked vinaigrette and gently toss to coat evenly.
- Allow the potatoes and green beans to cool and marinate for at least 30 minutes, until cool and flavorful.
- Finish the salad by adding the cherry tomatoes, onions, basil, parsley, and the remaining well-whisked vinaigrette, then gently toss until evenly coated. Taste and re-season if needed. Serve and enjoy.
