This Italian potato salad is made with boiled potatoes, green beans, fresh tomatoes and olives. Brought together with fresh basil, a simple dressing made of olive oil and vinegar, it's the perfect mayo-free potato salad for warm weather!
My nonna made this potato salad often during the summer. It's bright, fresh, and perfect for warm summer weather. It's eaten at room temperature or cold, and tastes even better if it sits in the fridge over night, so it's great to prep ahead of time so it's ready when it's time to serve (nonna definitely knew what she was doing!)
Made with potatoes, green beans, tomatoes and olives, it's the perfect side dish (or main, if you feel like eating lighter!). The olives add a great briny flavor that this salad needs, along with the vinegar.
Best to boil the potatoes and beans together
In my Italian potato salad recipe with pickled onions, I boil the potatoes whole without peeling, then peel them once boiled.
For this recipe, I thought it would be better to boil the potatoes and green beans together, since they both need to be boiled. So, why not boil them in the same pot instead of boiling them separately in two pots?! It's all about being more efficient and creating less mess in the kitchen for me!
So that's why I peel and cut the potatoes before boiling them for this recipe.
Let's get cooking!
Recipe
Italian Potato Salad with Green Beans
Ingredients
- 2 ½ lbs yukon gold potatoes approx 5 medium-sized potatoes
- 230 grams green beans 4 cups (tips removed)
- 1 ⅓ cups grape tomatoes cut in half lengthwise
- 1 cup taggiasca or kalamata olives, pitted
- 8 leaves fresh basil
- ¼ cup white wine vinegar
- ¼ cup olive oil extra virgin
- salt and pepper to taste
Instructions
- Bring a large pot of water to boil. Once water is boiling, salt generously.
- While water is coming to a boil, peel the potatoes and cut into large cubes.
- Add the potatoes to the boiling water and boil for approximately 2 minutes.
- After 2 minutes, add in the green beans. Boil for approximately 10 minutes.
- Drain the potatoes and beans from the water. Let them cool until they reach room temperature.
- Once the potatoes and green beans reach room temperature, add them to a bowl and add the olives and tomatoes.
- Tear the basil leaves with your hands and add them to the salad.
- Season with salt, pepper, vinegar and olive oil.
- Give everything a good mix. Your potato salad is ready. Buon Appetito!
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