Italian Potato Salad with Green Beans
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!
Servings 6 people
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!
The potatoes should boil for approximately 12 minutes total, and the beans for 10 minutes. Both should be fork-tender, so it also depends on how long it takes for them to reach this point (can vary).
Feel free to let the potato salad rest at room temperature let the flavors develop before serving, or store in the fridge and serve the next day.
Notes
To store: Store in an air tight container in the fridge for up to 3 days. The longer it sits in the fridge, the better it tastes!
No need to reheat, this potato salad is meant to be served cold.