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 all come together in a tangy red wine vinaigrette.
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Why You’ll Love This Recipe
Potato salad recipes are often heavy with mayo, but this Italian version is light, fresh, and full of bright flavors. The warm potatoes are tender and creamy, balanced by crisp-tender green beans and juicy cherry tomatoes. A tangy red wine vinaigrette ties everything together, dressing the green beans and potatoes without weighing them down.
This salad is also versatile. It can be served warm, at room temperature, or chilled straight from the fridge. That makes it perfect for cookouts, potlucks, or even a simple weeknight dinner. Because it tastes even better after resting, it’s an excellent make-ahead option, too.
The ingredients are easy to find and come together quickly. With just a few fresh vegetables, pantry staples, and some herbs, you’ll have a side dish that looks beautiful, tastes bold and vibrant, and feels like it belongs right in the middle of an Italian summer table.
And, importantly, it's my brother's favorite picnic salad. I make it for his birthday every year, and it's always a hit. I'm sure your family will love it, too!
What You’ll Need
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Ingredients
- Baby Yukon gold potatoes: This waxy potato's creamy texture and thin skin make it an ideal variety for salads—no peeling needed.
- Green beans: Also known as string beans. These are quickly blanched so they stay crisp and bright. Frozen green beans will work in a pinch, but the texture of fresh green beans is preferable.
- Cherry tomatoes: Sweet and juicy, they add freshness and acidity.
- Sweet onion: Thinly sliced for a mild bite that doesn’t overwhelm the salad.
- Fresh parsley: Adds clean, herbal flavor and color.
Dressing
- Olive oil: Choose a good-quality extra virgin olive oil for the base of the vinaigrette.
- Red wine vinegar: Sharp and tangy, it cuts through the richness of the potatoes. If you don't have any on hand, swap for white wine vinegar or apple cider vinegar.
- Oregano: Dried oregano brings a savory depth that balances the acidity.
- Garlic: One clove, minced finely, adds just enough punch without dominating.
- Kosher salt and black pepper: Season generously with salt and pepper to tie everything together.
Recommended Equipment
How to Make Italian Potato and Green Bean Salad
Step One: Wash and scrub potatoes. Place potatoes in a pot of water with salt and cover with an inch of water. Bring to a boil, then reduce heat and simmer until potatoes are fork tender (10-18 minutes depending on size).
Step Two: While the potatoes cook, make the dressing. Whisk together all of the dressing ingredients until emulsified. Taste for seasoning, adding more salt and pepper to taste.
Step Three: Remove the potatoes from the boiling water and transfer to a cutting board. Don't turn off the heat or drain the water. Add the green beans and blanch for about 3-5 minutes, until bright green and crisp-tender. Drain and transfer to a mixing bowl.
Step Four: Once cool enough to handle, cut the potatoes into quarters. Add to the mixing bowl. Add the cherry tomatoes, onion, and parsley to the bowl. Drizzle the dressing over top. Mix thoroughly to combine.
Step Five: Place in the fridge for at least 30 minutes and up to overnight to allow the flavors to meld.
Step Six: Taste for seasoning, adding more salt to taste if needed. You can allow the salad to sit at room temperature if the olive oil has solidified. Serve.
Variations and Substitutions
- Basil: Rather than using fresh parsley, try fresh basil for a slightly sweeter and more aromatic salad.
- Olives: Add briny olives for a saltier, more savory Italian side.
- Different Onion: Thinly sliced yellow or red onion would work in place of sweet onion. Make sure to slice them thinly.
- Potatoes: You can swap the Yukon gold potatoes for red potatoes if you'd like. The texture will be slightly different, but still good.
Storage and Reheating
Fridge: Store in an airtight container for 3 to 4 days. If the olive oil solidifies in the fridge, let the salad sit at room temperature for a few minutes before serving.
Freezer: Not recommended. The texture doesn’t hold up well once frozen.
Reheating: This salad is best served cold or at room temperature. If you prefer it slightly warm, let it come to room temp or gently rewarm the potatoes and beans before dressing.
Frequently Asked Questions (FAQS)
Yes. This recipe doubles easily. Just make sure to use a large enough bowl to mix everything without crushing the potatoes or beans.
You should dress it in advance. The potatoes soak up the vinaigrette as it rests, which makes the flavor better over time.
Blanch them until just crisp-tender, then transfer immediately to a colander to drain. Running them under cold water or using an ice bath helps lock in the bright green color and firm texture.
How to Serve Italian Potato Salad
This salad is great at any kind of gathering and for grilling nights at home. Try serving them with:
- Grilled Proteins: Marinated, grilled steak like this carne asada or this wonderful grilled sockeye salmon are excellent choices.
- Sandwiches: Potato salad is the perfect side for a hearty Italian grinder sandwich.
- Chicken: These sheet pan chicken thighs or these Italian chicken cutlets are delicious paired with Italian green bean salad.
Expert Tips
- Cut the potatoes while they’re still warm so they absorb more of the dressing.
- Salt the cooking water for the potatoes. This seasons them from the inside out.
- Don’t overcook the green beans; they should be crisp-tender and bright green.
Did you make this recipe? Be sure to leave a comment 💬 and a ⭐⭐⭐⭐⭐ rating below! You can also tag us @twocloveskitchen on Instagram or follow us on Facebook!
More Salad Recipes to Try
📖 Recipe
Italian Potato Salad with Green Beans
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 more to taste
- ½ teaspoon oregano
- black pepper
- kosher salt
- 1 small clove garlic minced or grated
Instructions
- Wash and scrub potatoes.
- Place potatoes in a pot of water with 1 tablespoon salt and cover with an inch of water. Bring to a boil then reduce the heat and simmer until potatoes are fork tender (10-18 minutes depending on size).
- While the potatoes cook, make the dressing. Whisk together all of the dressing ingredients until emulsified. Taste for seasoning, adding more salt and pepper to taste.
- Prepare an ice bath. In a mixing bowl, add several handfuls of ice cubes. Fill the bowl at least halfway with cold water.
- Remove the potatoes from the boiling water and transfer to a cutting board. Don't turn off the heat or drain the water. Add the green beans and blanch for about 5 minutes, until bright green and crisp-tender. Drain and transfer to the ice bath.
- Once cool enough to handle, cut the potatoes into quarters. Add to a separate mixing bowl.
- Once the beans have cooled, remove them from the ice bath, pat dry, and add to the mixing bowl with the potatoes.
- Add the cherry tomatoes, onion, and parsley to the bowl. Drizzle the dressing over top. Mix thoroughly to combine.
- Place in the fridge for at least 30 minutes and up to overnight to allow the flavors to meld.
- Taste for seasoning, adding more salt and vinegar to taste if needed. You can allow the salad to sit at room temperature if the olive oil has solidified. Serve.
Notes
- Fridge: Store in an airtight container for 3 to 4 days. If the olive oil solidifies in the fridge, let the salad sit at room temperature for a few minutes before serving.
- Freezer: Not recommended. The texture doesn’t hold up well once frozen.
- Reheating: This salad is best served cold or at room temperature. If you prefer it slightly warm, let it come to room temp or gently rewarm the potatoes and beans before dressing.
Christian says
This is the best picnic salad I've ever had, bar none. The combination of flavors and textures is so satisfying. It's a side that holds up to grilled meats, but could easily be eaten as a lighter meal on its own. The only catch is you may not be able to stop eating it once you start. 10/10!
Genevieve says
Thank you so much! Very glad you enjoyed it. 🙂
John says
This recipe is incredibly easy to follow and the instructions are very clear. I love how the dressing comes together in a few steps. The salad turned out perfectly fresh and flavorful, and the tips for avoiding overcooked green beans are super helpful!
Genevieve says
Thank you! Glad you enjoyed it. 🙂